Sabz Makai Kali Mirch Ka Shorba

Name: Sabz Makai Kali Mirch Ka Shorba (Mixed vegetable soup with corn and peppers)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 bay leaf; ½ carrot, roughly chopped; 7 or 8 black peppercorns, crushed; 1 medium onion, roughly chopped; 1-inch (2½-cm) piece fresh ginger, roughly chopped; 3 or 4 cauliflower stems; 1 tablespoon vegetable oil; 5 or 6 cloves garlic, minced; 1 cup (150 grams) corn kernels, crushed; ½ teaspoon table salt; 2 whole cloves; ½ carrot, diced and blanched; 4 or 5 small florets of broccoli; 4 or 5 haricots verts or green beans, diced; ¼ medium red (bell) pepper, seeded and diced; ¼ medium yellow bell pepper, seeded and diced; 1 teaspoon table salt; 5 or 6 black peppercorns, crushed

Mixed vegetable soup with corn and peppers

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I always say that it is a challenge to get Indians to eat soup—they would rather start right in on the main course. This soup, rich with vegetables and spices, is my way of trying to change that.

Ingredients

For the vegetable stock

2 whole cloves
1 bay leaf
7 or 8 black peppercorns, crushed
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Asia
India
Gluten-free
Vegan
Soup

Method

Make the vegetable stock: Place a nonstick saucepan over high heat, add 5 cups (1 liter) water, and bring to a boil. Add the cloves, bay leaf, peppercorns, salt, carrot, cauliflower stems, onion, and ginger, and bring to a boil. Lower the heat to medium and simmer for 30 minutes