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Broccoli And Toasted Pinenut Shorba

It is an indian creamy soup garnished with toasted pinenuts. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Broccoli, Pine nuts(chilgoza)
Cuisine Fusion
Course Soups
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Broccoli And Toasted Pinenut Shorba

  • 1 large Broccoli
  • 1/2 cup Pine nuts(chilgoza)
  • 1 tablespoon Butter
  • 1 teaspoon Cumin seeds
  • 1 medium Onion sliced
  • 2 Green chillies slit
  • to taste Salt
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Lemon juice
  • 1/2 cup Cream

Method

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  1. Broil pine nuts and break them into two. Heat butter in a deep pan, add cumin seeds. When cumin seeds start to change their colour, add sliced onions and green chillies.
  2. Stir-fry for a minute. Add broccoli florets and toss them for half a minute. Add salt, garam masala powder and five cups of water. Bring it to a boil.
  3. Reduce heat and simmer for three minutes. Pass the mixture through a strainer and blend the broccoli in a blender or a mixer to a smooth paste. Add cooking liquor, return to heat.
  4. Bring it to a boil. Stir lemon juice into the shorba. Remove from heat and stir in fresh cream. Serve hot garnished with a generous portion of toasted pine nuts.

Nutrition Info

Calories 345.85
Carbohydrates 15.015
Protein 7.12
Fat 30.145
Other Fiber 2.75