Vegetable Shorba
Vegetable shorba is a healthy Indian soup made with mixed vegetables. It is a low-calorie dish, making it perfect for those who are trying to lose weight. This vegan and gluten-free recipe is rich in fiber, vitamins, and minerals, making it a great addition to a balanced diet. It is also easy to digest and helps in boosting immunity.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
69 kcal
Protein
2 g
Carbs
10 g
Fat
3 g
Fiber
3 g
Ingredients
Chopped Carrot
0.25 cup (50g)
French Beans, Raw
0.25 cup, chopped (50g)
Chopped Onion
0.5 medium cup (80g)
Clove Garlic, Chopped
2 tsp (10g)
Olive Oil
2 tsp (10g)
Green Peas
0.25 medium cup (50g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Chopped Tomato
0.5 cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
0.5 tsp (1g)
Cauliflower
0.25 cup, chopped florets (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Instructions
Cooking Steps
Heat a non-stick pan over medium heat. Add chopped onions and sauté in a few tbsp of water until they turn translucent.
Add chopped garlic and sauté for another minute until the raw smell goes away.
Add chopped tomatoes and cook for 2-3 minutes until they soften and turn mushy.
Add chopped mixed vegetables, coriander powder, garam masala, turmeric powder, and salt. Stir well.
Add water and bring to a boil.
Reduce the heat and let the soup simmer for 15-20 minutes until the vegetables are soft and cooked.
Let the soup cool down a bit and then blend it in a blender until smooth.
Pour the soup back into the pan and heat it over medium heat.
Adjust the consistency by adding more water if needed.
Garnish with fresh coriander leaves and serve hot.