Sabzi Shorba (Curried Vegetable And Split Pea Soup)

Recipe Ingredients

4 tablespoons	60ml	To 5t usli ghee- - (see below)
1 tablespoon	15ml	Curry powder
1/2 cup	31g / 1.1oz	Finely chopped onion
1/2 cup	55g / 1.9oz	Finely chopped carrots
1/2 cup	55g / 1.9oz	Finely chopped celery
1 cup	237ml	Water
3/4 cup	177ml	Finely pureed fresh tomatoes
		Or--
1/2 cup	118ml	Canned tomato puree
3 cups	711ml	Cooked split peas - (see
		Below)
1/4 teaspoon	1.3ml	Black pepper
1/2 cup	118ml	To 3/4 c light cream or milk
		Chopped coriander - for
		Garnish

Recipe Instructions

1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add the curry powder and immediately add the onion, carrots, and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables are tender (10 minutes). Add enough light cream or milk to smooth the soup as well as thin it.

2. Heat the soup thoroughly and serve garnished with chopped fresh coriander

Source:
[email protected] (Hem Ramachandran)

Rating

Average rating:

5 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.