How to make Narangi Shorba With Spinach - 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 : Indian

Course : Soups

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Narangi Shorba With Spinach Recipe Card

Narangi Shorba With Spinach

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Narangi Shorba With Spinach checkout Narangi Shorba, Narangi Shorba with Spinach. You can also find more Soups recipes like Potato and Spinach Soup, Green Apple And Peas Soup, Tomato Egg Drop Soup, Chicken and Mushroom Broth.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Narangi Shorba With Spinach Recipe

  • Fresh orange juice 1 cup

  • Carrots 3 medium

  • Red pumpkin (bhopla/kaddu) roughly chopped 500 grams

  • Spinach leaves (palak) Shredded and deep fried 10-12

  • Oil 2 tablespoons

  • Onion roughly chopped 1 medium

  • Green chillies chopped 2

  • 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.