Narangi Shorba With Spinach Recipe - The combination of orange juice, carrots and pumpkin give this soup a beautiful orange colour.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh orange juice(ताज़ा संतरे का रस), Carrots(गाजर)

Cuisine : Fusion

Course : Soup

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Narangi Shorba With Spinach

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Narangi Shorba With Spinach checkout Narangi Shorba , Narangi Shorba with Spinach . You can also find more Soup recipes like Green Soup, Lemon Pepper Soup, Pumpkin And Walnut Soup, Shahi Shorba. Or try out these recipes from Fusion Cuisine like Poha Dosa, Mango With Kabuli Chana, Tomato Vada, Green Lady.

Narangi Shorba With Spinach Recipe - How to make Narangi Shorba With Spinach


Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Fresh orange juice 1 cup

  • Carrots 3 medium

  • Red pumpkin (bhopla/kaddu) roughly chopped500 grams

  • Spinach leaves (palak) Shredded and deep fried10-12

  • Oil 2 tablespoons

  • Onion roughly chopped1 medium

  • Green chillies chopped2

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Roasted sesame seeds 1/2 teaspoon

  • Fresh cream 1/2 cup


Step 1

Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3 cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.

Step 2

Open the cooker when pressure reduces, strain the stock into another bowl and reserve. Cool the solids and transfer into a mixer jar. Add orange juice and blend into a smooth puree.

Step 3

Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.

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