Sabzi Ka Shorba

Main Ingredients	Tomato, Potato
Cuisine	Indian
Course	Soups
Prep Time	15-20 minutes
Cook time	25-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients

• 2 teaspoons oil
• 5 cloves
• 5-6 black peppercorns
• 1 inch ginger, chopped
• 5-6 garlic cloves, chopped
• 1 spring onion bulb, chopped
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 medium potato, cut into ½ inch cubes
• ½ small bottle gourd, cut into ½ inch cubes
• ½ teaspoon sugar
• ½ teaspoon turmeric
• Salt to taste
• ¼ teaspoon black pepper powder
• 2 teaspoons lemon juice
• Crushed black peppercorns to sprinkle
• Coriander sprig for garnish
• Bread to serve

 Method

1. Heat oil in a non-stick pressure cooker, add cloves, black peppercorns, ginger and garlic. Sauté for 30 seconds.
2. Add spring onion bulb, onion, tomato, potato and bottle gourd. Mix well.
3. Add sugar, turmeric powder, salt and black pepper powder. Add 4 cups water and mix well.
4. Place the lid on and pressure cook it till 4 whistles are released. Take it off the heat and allow the pressure to be released completely.
5. Blend the prepared mixture using a hand blender till smooth. Strain the soup and transfer to a serving bowl.
6. Pour the soup in a deep bottom pan, add 1 cup water and mix well. Let the mixture to a boil.
7. Switch off the heat and add lemon juice. Take it off the heat and transfer to a serving bowl.
8. Sprinkle crushed black peppercorns, and garnish with coriander sprig. Serve hot with bread.