Tomato Shorba Soup Sprinkled With Fresh Corriander Leaves Recipes
TOMATO SHORBA
Make and share this Tomato Shorba recipe from Food.com.
Provided by crazy cook
Categories Vegetable
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a pan, add the garlic fry till it becomes light brown, then add the onion which is cut into big pieces.
- Fry till the onions are translucent.
- Now add the tomatoes which are cubed and the ginger fry till the tomatoes start to turn mushy.
- Remove from the fire and allow the mixture to cool.
- Once cool blend it to a smooth paste.
- Then run this mixture through a sieve so as to remove the tomato seeds and coarse particles.
- Now melt the butter in a saucepan , add the flour and keep stirring it over low flame.
- After 3 minutes once the flour loses its raw smell, add the milk slowly while stirring the mixture so as no lumps remain.
- Cook this sauce for 2 more minutes then add the tomato puree. Add salt per taste and allow the shorba to simmer for 6-8 minutes.
- Once done serve the tomato shorba in soup bowls garnished with chopped coriander,croutons and a dollop of cream and a sprinkle of black pepper powder.
Nutrition Facts : Calories 159.6, Fat 8.3, SaturatedFat 4.9, Cholesterol 24.4, Sodium 99.5, Carbohydrate 18.6, Fiber 2.7, Sugar 4, Protein 4.1
FRESH TOMATO AND CORIANDER SOUP
Steps:
- In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.
TOMATO SHORBA SOUP SPRINKLED WITH FRESH CORRIANDER LEAVES
This is one of my favourite soups. It uses fresh ingredients, gets ready quickly, is easy to digest and tastes awesome. Some of my family members love adding cooked white rice to this and eating it as a curry and rice preparation.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pressure cooker.
- Toss in cumin seeds, black cardamom, green cardamoms, fennel seeds, cinnamon stick, black peppercorns and red chillies. Saute on medium flame until aromatic.
- Fold in the corriander stems, gramflour and tomatoes. Mix thoroughly.
- Stir in salt, red chilli powder and two cups of water. Mix well.
- Close the cooker and pressure cook for upto 3-4 whistles.
- Open the cooker once the pressure is gone and using a hand blender, blend the soup thoroughly.
- Strain the mixture into a bowl.
- Sprinkle fresh corriander leaves.
- Serve hot and enjoy!
Nutrition Facts : Calories 110.9, Fat 7.5, SaturatedFat 1, Sodium 18.5, Carbohydrate 10.5, Fiber 3, Sugar 6.2, Protein 2.5
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