Masala Vegetable Shorba
Snack · Indian · Ready in 22 min · Serves 2
A clear, spiced vegetable broth with tomato, carrot, cabbage and peas, sharpened with lemon at the end. A 631g bowl for 219 calories, made for the first thing you eat after a fast.
Per serving
- Calories
- 219
- Protein
- 9 g
- Carbs
- 30 g
- Fat
- 7 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D0%
- B120%
- Zinc14%
- Magnesium14%
- Omega-34%
- Vitamin C77%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 600 ml Stock (vegetable)
- 200 g Tomato
- 120 g Carrot
- 120 g Cabbage
- 100 g Peas
- 60 g Onion
- 10 g Ginger
- 10 g Garlic
- 1 tsp Garam masala
- 0.5 tsp Turmeric
- 10 ml Vegetable oil
- 10 g Fresh cilantro
- 15 ml Lemon juice
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Dice the 200g of tomato and the 60g of onion, cut the 120g of carrot into small cubes and shred the 120g of cabbage. Mince the 10g of ginger with the 10g of garlic and chop the 10g of fresh cilantro.
- 2
Heat 10ml of vegetable oil in a pot over medium heat and cook the diced onion with the minced ginger and garlic for 3 minutes, until the onion turns translucent.
- 3
Stir in 1 tsp of garam masala and a half teaspoon of turmeric and cook over medium heat for 45 seconds, until they smell toasted rather than dusty.
- 4
Add the diced tomato and the carrot cubes with 600ml of stock, bring to the boil and simmer for 6 minutes, until the carrot is just tender.
- 5
Add the shredded cabbage and the 100g of peas and simmer for 4 minutes, until the cabbage has softened and the peas are bright.
- 6
Take the pot off the heat, stir in 15ml of lemon juice with a half teaspoon each of salt and black pepper, and ladle into 2 bowls with the chopped cilantro over the top.
