Sanjeev Kapoor

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Broccoli And Toasted Pinenut Shorba

It is an indian creamy soup garnished with toasted pinenuts.

This is an exclusive website recipe.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Broccoli And Toasted Pinenut Shorba

Main Ingredients

Broccoli, Pine nuts(chilgoza)

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Calories

345.85

Carbohydrates

15.015

Protein

7.12

Fat

30.145

Fibers

2.75

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Ingredients

  • Broccoli
    1 large
  • Pine nuts(chilgoza)
    1/2 cup
  • Butter
    1 tablespoon
  • Cumin seeds
    1 teaspoon
  • Onion sliced
    1 medium
  • Green chillies slit
    2
  • Salt
    to taste
  • Garam masala powder
    1 teaspoon
  • Lemon juice
    1 teaspoon
  • Cream
    1/2 cup

Method

Step 1


Broil pine nuts and break them into two. Heat butter in a deep pan, add cumin seeds. When cumin seeds start to change their colour, add sliced onions and green chillies.

Step 2


Stir-fry for a minute. Add broccoli florets and toss them for half a minute. Add salt, garam masala powder and five cups of water. Bring it to a boil.

Step 3


Reduce heat and simmer for three minutes. Pass the mixture through a strainer and blend the broccoli in a blender or a mixer to a smooth paste. Add cooking liquor, return to heat.

Step 4


Bring it to a boil. Stir lemon juice into the shorba. Remove from heat and stir in fresh cream. Serve hot garnished with a generous portion of toasted pine nuts.

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