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Sabz Makai Kali Mirch Ka Shorba
Main Ingredients | Carrots, Sweet Corn Kernels |
Cuisine | Indian |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ¼ medium red capsicum, seeded, ½ centimetre cubes
- ¼ medium yellow capsicum, seeded, ½ centimetre cubes
- ½ carrot, ½ centimetre cubes, blanched
- 4-5 small florets of broccoli
- 4-5 French beans, ½ centimetre pieces
- 1 cup sweetcorn, crushed
- 1 tablespoon olive oil
- 5-6 garlic cloves, finely chopped
- 5-6 black peppercorns, crushed
- For vegetable stock
- 2 cloves
- 1 bay leaf
- 7-8 black peppercorns, crushed
- Salt to taste
- ½ carrot, roughly cut
- 3-4 stems of cauliflower
- 1 medium onion, roughly chopped
- 1 inch piece ginger, roughly chopped
Method
- Boil five cups of water in a deep pan. Add all the ingredients for the vegetable stock and simmer for half an hour. Strain and discard the residue.
- Heat oil in a deep pan, add garlic and sauté for five seconds. Add the strained stock and bring it to a boil.
- Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
- Add red capsicum, yellow capsicum, carrot, broccoli and French beans. Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
- Garnish with the remaining crushed black peppercorns and serve piping hot.
Nutrition Info
Calories | 477 |
Carbohydrates | 68.7 |
Protein | 12.4 |
Fat | 17.1 |
Other Fiber | Zinc- 1.4mg |
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