Vegetable Chowder SABJI DOODH SHORBA

Hi everyone! As the warmer weather rolls in, I always find myself craving dishes that are comforting yet surprisingly light. Today, I am thrilled to share a treasured recipe from the Surti J. L. Lakshmann family kitchen that perfectly fits the bill. This isn't your standard heavy soup; it’s an exquisite Vegetable Chowder Sabji Doodh Shorba. It reminds me of a delicate Scandinavian chowder, but it gets an amazing flavor kick from fresh curry leaves and warm Gujarati spices. It’s the perfect way to celebrate summer's tender vegetable offerings.

Ingredients List

• Aromatic Bundle: 6–8 curry leaves (or 3 sprigs mint), 6 peppercorns, 0.5-inch (1.5 cm) cinnamon stick, 1 tsp (5 ml/2g) coriander seeds.
• Base: 2.5 cups (600 ml) water or vegetable stock and 2 tbsp (30 ml/28g) ghee or unsalted butter.
• Vegetables: 1 lb (455g) baby new potatoes (halved), 0.5 lb (230g) very young carrots, 0.5 lb (230g) small zucchini, and 4 oz (115g) young green beans.
• Legumes & Greens: 1.5 lb (685g) peas in pods (to yield 1.5 cups) or 10 oz (285g) frozen baby peas, and 2 oz (60g) fresh spinach.
• Thickener & Cream: 2 tbsp (30 ml/16g) cornstarch or flour and 2 cups (480 ml) light cream.
• Seasoning: 1 tsp (5 ml/6g) salt.

Cooking Instructions

1. Prepare your bouquet garni by wrapping 6–8 curry leaves (or 3 sprigs mint), 6 peppercorns, 0.5-inch (1.5 cm) cinnamon stick, and 1 tsp (5 ml/2g) coriander seeds in cheesecloth, tying it securely.
2. Combine 2.5 cups (600 ml) water or stock with 2 tbsp (30 ml/28g) ghee or butter in a 5-quart (5-liter) pan and bring the mixture to a rolling boil over medium-high heat.
3. Add 1 lb (455g) halved baby potatoes to the boiling liquid, then immediately reduce heat to low, cover the pan, and simmer for 5.0 minutes.
4. Stir in 0.5 lb (230g) carrots, 0.5 lb (230g) julienned zucchini (2-inch/5 cm long strips), and 4 oz (115g) cut green beans, then replace the lid and simmer for another 8.0 minutes.
5. If you are using 1.5 lb (685g) fresh peas in pods, add the shelled peas to the pot now and continue to simmer for an additional 4.0 minutes until the vegetables are tender but retain their structure.
6. Prepare the 2 oz (60g) spinach by stacking the leaves, rolling them tightly into a scroll, and slicing them crosswise into 0.125-inch (3 mm) chiffonade strips.
7. Create a smooth slurry by whisking 2 tbsp (30 ml/16g) cornstarch into 2 cups (480 ml) light cream until no lumps remain.
8. Carefully remove and discard the bouquet garni from the pot, then add the prepared spinach and 10 oz (285g) frozen peas (if fresh were not used).
9. Gradually pour the cream mixture into the pan while stirring constantly; cook for 4.0 to 5.0 minutes until the Vegetable Chowder Sabji Doodh Shorba has thickened slightly and the flavors are fully integrated.
10. Stir in 1 tsp (5 ml/6g) salt just before serving to maintain the brightness of the cream and vegetables.

Nutritional Information (Per Serving)

• Calories: 215 kcal
• Carbohydrates: 18g
• Protein: 5g
• Fat: 14g

Pro Tips for the Perfect Shorba

• Freshness is Key: For an authentic Vegetable Chowder Sabji Doodh Shorba, use fresh, young vegetables. If you can't find baby carrots or "new" potatoes, cut regular vegetables into smaller, uniform pieces to ensure they cook evenly and maintain that delicate "petite" look.
• Temper the Cream: To prevent the light cream from curdling when it hits the hot broth, let it sit at room temperature for 15 minutes before adding it, or "temper" it by stirring a small ladle of hot broth into the cream-cornstarch mixture before pouring it into the pot.
• The Sachet Secret: Ensure your cheesecloth bouquet garni is tied tightly. You want the essence of the cinnamon, peppercorns, and coriander seeds to infuse the liquid without having to fish out stray spices later.
• Don't Overcook the Greens: Add the spinach chiffonade and frozen peas at the very end. This keeps the spinach a vibrant green and ensures the peas stay plump and sweet rather than becoming mushy.

Frequently Asked Questions (FAQ)

Can I make this Vegetable Chowder Sabji Doodh Shorba vegan? Yes! You can easily adapt this recipe by substituting the ghee with coconut oil or a neutral vegetable oil and replacing the light cream with full-fat coconut milk or a creamy cashew milk. The flavor profile will shift slightly but remain delicious.

What is the difference between a Chowder and a Shorba? While "Chowder" usually refers to a thick, creamy Western soup (often with seafood or potatoes), "Shorba" is the Persian and Urdu term for a savory stew or soup. This dish is a beautiful fusion, using the creamy base of a chowder with the aromatic tempering of a traditional vegetarian shorba recipe.

Can I store and reheat this soup? This soup is best served fresh because of the delicate summer vegetables. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, stirring constantly; avoid boiling it once the cream has been added to prevent separation.

I truly hope you give this Vegetable Chowder Sabji Doodh Shorba a permanent spot on your seasonal rotation. It is such a unique light cream summer soup that bridges the gap between cozy comfort and fresh, garden flavors. Whether you're serving it as a healthy vegetable cream soup for a quiet weekday dinner or as part of an elaborate authentic Surti recipe feast on the patio, it never fails to impress. This Gujarati vegetable soup recipe is a testament to how simple ingredients, when treated with care and the right Sabji Doodh Shorba ingredients, can create something truly "exquisite." Don't forget to pair it with some warm chickpea bread for the ultimate experience!