Soups
Sobji Shorba
Ingredients
- - 1 carrot, diced
- - 1 potato, diced
- - 100 g cauliflower florets
- - 50 g green peas
- - 1 tbsp vegetable oil
- - 1 tsp cumin seeds
- - 1 small onion, finely chopped
- - 1 tsp ginger, grated
- - 1/2 tsp turmeric powder
- - 750 ml (3 cups) vegetable stock or water
- - Salt and black pepper, to taste
- - 1 tbsp fresh coriander, chopped
Method
- Heat the oil in a saucepan over medium heat and add the cumin seeds, frying until fragrant.
- Add the onion and ginger, sautéing until the onion is soft and translucent.
- Stir in the turmeric, then add the carrot, potato and cauliflower, stirring to coat.
- Pour in the vegetable stock and bring to a boil.
- Reduce heat and simmer for 15-18 minutes until the vegetables are tender.
- Add the green peas and cook for a further 3-4 minutes.
- Season with salt and black pepper, stir through the coriander, and serve hot.
Introduction: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season.
Cultural Background: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season. It is a simple, nourishing dish, often the first thing served at the start of a winter evening meal.
Tips: Cut all vegetables to a similar size so they cook evenly and finish tender at the same time.
Variations: Add a handful of thin rice noodles for a heartier version.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat on the stovetop over medium heat until warmed through, adding a splash of water if needed.
Nutrition: Per serving (approx.): 110 kcal, 3 g protein, 4 g fat, 16 g carbohydrates, 4 g fibre
FAQs:
Q: – Can I add protein?
A: Yes, boiled chickpeas or shredded chicken both work well.
Q: – Is this soup very spicy?
A: No, it is intentionally mild and warming rather than fiery.