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Narangi Shorba With Spinach

The combination of orange juice, carrots and pumpkin give this soup a beautiful orange colour. Delicious tangy orange soup with the goodness of spinach.

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Narangi Shorba With Spinach

Main IngredientsFresh orange juice, Carrots, Red Pumpkin, Spinach
CuisineIndian,
CourseSoups
Prep Time5-10 minutes
Cook time15-20 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients

  • 1 cup fresh orange juice                                                     
  • 3 medium carrots, roughly chopped                                                                
  • 500 grams red pumpkin, roughly chopped      
  • 10-12 spinach leaves, finely shredded and deep fried  
  • 2 tablespoons oil
  • 1 medium onion, roughly chopped                                                                    
  • 2 green chillies, chopped                                                   
  • Salt to taste
  • ½ teaspoon garam masala powder                            
  • 1 teaspoon toasted sesame seeds               
  • ½ cup fresh cream                                                               

Method

  1. Heat oil in a pressure cooker, add onion, carrots, pumpkin, green chillies, salt and garam masala powder and mix. Add 3cups water and mix. Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.
  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.
  3. Transfer the reserved stock and puree into the cooker, adjust salt and bring to a boil.
  4. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.

Nutrition Info

Calories879
Carbohydrates15.3
Protein75.8
Fat57.1
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