Amb Halad Ka Shorba
(Zedoary Soup) Recipe

Origin: India      Period: Traditional

Ingredients

6 tbsp fine (French) beans finely chopped
6 tbsp carrots finely chopped
6 tbsp peas
6 tbsp sweetcorn
4 tbsp sunflower oil
2 onions finely chopped
6 tbsp blanched, skinned and chopped tomatoes
1 tsp sugar
4 tbsp red wine vinegar
4 tbsp coriander leaves
1 tsp zedoary finely chopped
salt to taste

Amb Halad Ka Shorba
(Zedoary Soup) Preparation:

Method:

Bring some 600ml water to the boil, add the vegetables, reduce to a simmer and cook until they are done but remain firm. Reserve these and the cooking liquid and set aside.

Meanwhile add oil to a separate pan and fry the onion until they are golden in colour. Add the tomatoes and sugar and continue cooking until the tomatoes become soft and mushy. Add the vegetables to the tomato mixture along with the reserved broth, the vinegar, the chopped coriander leaves and the zedoary. Bring to the boil and immediately take off the heat. Serve immediately.

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