Master Chef SANJEEV KAPOOR'S exclusive recipes for the StarBuzz - SABZ MAKAI KALI MIRCH KA SHORBA

StarBuzz Weekly, Toronto-

SABZ MAKAI KALI MIRCH KA SHORBA

Ingredients

½ carrot , cut into ½ centimeter cubes, blanched
4-5 small florets of broccoli
4-5 French beans, cut into ½ centimeter pieces
1 cup sweetcorn, crushed
¼ medium (red bell pepper, seeded, cut into ½ centimeter cubes
¼ medium yellow bell pepper, seeded, cut into ½ centimeter cubes
1 tablespoon vegetable oil
5-6 garlic cloves, finely chopped
1 teaspoon salt
5-6 black peppercorns, freshly crushed
For vegetable stock
5 cups (water
2 cloves
1 bay leaf
7-8 black peppercorns, crushed

½ teaspoon table salt
½ carrot roughly chopped
3-4 cauliflower stems
1 medium onion, roughly chopped
1 inch ginger piece, roughly chopped

Method

1. To make the vegetable stock, place a non stick deep pan on high heat, pour in the water and bring it to a boil. Add cloves, bay leaf, peppercorns, salt, carrot, cauliflower, onion and ginger and let the mixture come to a boil again. Reduce heat to medium and simmer for 30 minutes. Take the pan off the stovetop and strain. Reserve the stock and discard the solids.
2. Place a non stick deep pan on medium heat, pour in the oil. When small bubbles appear at the bottom of the pan, add the garlic and sauté for 5 seconds. Add the vegetable stock and bring it to a boil.
3. Reduce heat to medium, add sweetcorn and cook, stirring continuously, for 2-3 minutes.
4. Add carrot, broccoli and French beans, red bell pepper and yellow bell pepper and mix. Add the salt and half the freshly crushed black peppercorns and cook for 2 to 3 minutes.
5. Pour the soup into individual soup bowls, sprinkle the remaining crushed peppercorns on the top and serve piping hot.

By Sanjeev Kapoor - Master Chef, Author & Television Host. Reach him on enquiry@sanjeevkapoor.com