Shahi Badam Shorba, Almond and Mixed Vegetable Soup
by Tarla Dalal
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Added to 209 cookbooks
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- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the doodhi, cabbage, potatoes and almonds and sauté on a medium flame for 2 minutes.
- Add 1½ cups of water, mix well and cook on a medium flame for 12 minutes, while stirring occasionally.
- Cool and blend in a mixer using ¾ cup of water till smooth.
- Transfer the mixture into the same deep non-stick pan, add 1 cup of water, salt and pepper, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve hot garnished with almond slivers.
Nutrient values per serving
|Vitamin A||126 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||28.1 mg|
|Folic Acid||12.1 mcg|
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