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Sabz Makai Kali Mirch Ka Shorba

Vegetable, Sweetcorn and pepper soup.Vegetable, Sweetcorn and pepper soup. s a very creamy sweet corn soup with desi notes. Onions and carrots add volume to the soup, and also improve the texture and flavour, while a horde of spices ranging from cloves and cinnamon to coriander and cumin seeds give the shorba a very appetising flavour. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Carrots, Sweet Corn Kernels
Cuisine Indian
Course Soups
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Sabz Makai Kali Mirch Ka Shorba

  • 1/2 medium Carrots seeded, 1/2 cm cubes
  • 1/4 medium Sweet Corn Kernels seeded, 1/2 cm cubes
  • 1/2 Carrot 1/2 cm cubes blanched
  • 4-5 florets Broccoli
  • 4-5 French beans 1/2 cm pieces
  • 1 cup Sweet corn kernels crushed
  • 1 tablespoon Olive oil
  • 5-6 cloves Garlic finely chopped
  • 5-6 Black peppercorns crushed
  • FOR VEGETABLE STOCK
  • 2 Cloves
  • 1 Bay leaf
  • 7-8 Black peppercorns crushed
  • to taste Salt
  • 1/2 Carrot roughly chopped
  • 3-4 florets Cauliflower
  • 1 medium Onion roughly chopped
  • 1 inch piece Ginger roughly chopped

Method

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  1. Boil five cups of water in a deep pan.
  2. Add all the ingredients for the vegetable stock and simmer for half an hour. Strain and discard the residue.
  3. Heat oil in a deep pan, add garlic and sauté for five seconds. Add the strained stock and bring it to a boil.
  4. Add sweetcorn and cook on medium heat, stirring continuously, for two to three minutes. Add red capsicum, yellow capsicum, carrot, broccoli and French beans.
  5. Add salt and some of the freshly crushed black peppercorns and cook for two to three minutes.
  6. 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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