Dive into the vibrant world of Arabic cuisine with this hearty and healthy mixed vegetable soup, known as Shorba. This comforting recipe is perfect for a chilly evening or a light yet satisfying lunch. Packed with fresh vegetables and fragrant spices, our Shorba offers a delicious and nutritious meal that's surprisingly easy to make. Forget complicated techniques and lengthy prep times; this recipe is designed for busy weeknights while still delivering an authentic and flavorful experience. The blend of vegetables creates a symphony of tastes and textures, making it a welcome addition to any table.
From tender carrots and potatoes to vibrant green beans and fragrant lentils, this Shorba is a celebration of seasonal produce. The subtle warmth of spices like cumin and coriander complements the natural sweetness of the vegetables, creating a balanced and unforgettable flavor profile. Ready to experience the magic of this simple yet extraordinary soup? Let's jump into the detailed, step-by-step instructions below.
Tools Needed
- Pot
Ingredients
- Onion
- Ginger
- Garlic
- Cabbage
- Beans
- Carrot
- Capsicum
- Sweet Corn
- Green peas or Kusa (optional)
- Oil or Butter: 1 tablespoon
- Salt: to taste
- Black pepper powder: 1 teaspoon
- Cornflour
- Fresh coriander
- Fresh lemon juice
- Water: a little more than the vegetables
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Sauté onion, ginger, and garlic for 2 minutes until fragrant. Do not brown.
- Add chopped cabbage, beans, carrot, and sweet corn. Sauté for 5 minutes until fragrant.
Step 2. Simmer the Soup
- Add enough water to cover the vegetables, more than the amount of vegetables. Mix well.
- Add salt and black pepper to taste. Cover and boil on medium flame for 10 minutes until vegetables are soft.
- Add capsicum and cook for another 5 minutes.
Step 3. Thicken and Season
- To thicken, add cornflour and mix well. Cook on low heat for 5 minutes.
- Stir in fresh coriander and lemon juice.
Step 4. Serve
- Turn off the heat and serve.
Read more: Red Lentil Soup with Lemon Mint Yogurt: A Food Wishes Recipe
Tips
- You can use green peas or kusa instead of sweet corn if you prefer.
- You can use butter instead of oil.
- This soup is great for Iftar (breaking of the fast during Ramadan).
Nutrition
- Calories: approximately 200-250
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 5-8g
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, absolutely! Frozen vegetables work perfectly well in this recipe. Just make sure to thaw them completely before adding them to the pot.
2. How can I make this soup spicier?
Add a pinch of red pepper flakes or a small diced chili pepper to the pot while sautéing the onions. You can also add a dash of your favorite hot sauce at the end.
3. What can I serve with this Shorba?
This soup is delicious on its own, but it pairs well with crusty bread, pita chips, or a side salad. A dollop of plain yogurt or a sprinkle of fresh herbs also adds a nice touch.
This simple yet flavorful Arabic Mixed Vegetable Soup, or Shorba, is a testament to the beauty of fresh ingredients and uncomplicated cooking. Enjoy the warmth and satisfaction of this healthy and delicious meal, perfect for any occasion. We hope you savor every spoonful of this vibrant and nourishing soup!