Sabz Makai Kali Mirch Ka Shorba

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

1. 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.
2. Heat oil in a deep pan, add garlic and sauté for five seconds. Add the strained stock and bring it to a boil.  
3. Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes.
4. 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.
5. Garnish with the remaining crushed black peppercorns and serve piping hot.

Nutrition Info