Sabz Makai Kali Mirch Ka Shorba

Mixed vegetable soup with corn and peppers

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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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Method

  1. 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