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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. This recipe is from FoodFood TV channel

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Narangi Shorba With Spinach

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Main Ingredients Fresh orange juice, Carrots
Cuisine Indian, , , ,
Course Soups
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Narangi Shorba With Spinach

  • 1 cup Fresh orange juice
  • 3 medium Carrots
  • 500 grams Red pumpkin (bhopla/kaddu) roughly chopped
  • 10-12 Spinach leaves (palak) Shredded and deep fried
  • 2 tablespoons Oil
  • 1 medium Onion roughly chopped
  • 2 Green chillies chopped
  • to taste Salt
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Roasted sesame seeds
  • 1/2 cup Fresh cream
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Method

  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.
  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. Transfer into a serving bowl. Garnish with deep fried spinach, sprinkle sesame seeds, drizzle a little fresh cream and serve hot.

Nutrition Info

Calories 879
Carbohydrates 15.3
Protein 75.8
Fat 57.1
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