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Narangi Shorba With Spinach

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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.

Preparation Time : 6-10 minutes

Cooking time : 16-20 minutes

Servings : 4

Narangi Shorba With Spinach

Main Ingredients

Fresh orange juice, Carrots

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Calories

879

Carbohydrates

15.3

Protein

75.8

Fat

57.1

Ingredients

  • 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

Method

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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