There’s something undeniably magical about a bowl of soup that feels like a warm hug on a cold day, isn’t there? As the temperature drops, I find myself craving meals that are not just filling, but deeply nourishing. That is exactly why I’ve fallen in love with this Sabji Shorba. It is the ultimate one-pot solution for busy weeknights—tossing wholesome grains and fresh veggies into a pressure cooker and having a rich, hearty stew ready in under 30 minutes? Yes, please! Whether you are looking to use up a stash of wild rice and barley or just need a vitamin-packed pick-me-up, this soup delivers on flavor and nutrition in every spoonful.
Ingredients
• The Grains & Legumes
• 0.25 cup / 55 g Green or yellow split peas, must be soaked in hot water for 1 hour and drained
• 1.5 tbsp / 22 ml Whole barley
• 1.5 tbsp / 22 ml Whole wheat berries
• 1.5 tbsp / 22 ml Whole rye berries
• 1.5 tbsp / 22 ml Long-grain rice
• 1.5 tbsp / 22 ml Wild rice
• The Vegetables
• 2 medium / 340 g Tomatoes, peeled and quartered
• 1 medium / 70 g Carrot, scraped and cut into 0.25-inch rounds
• 1 medium stalk / 40 g Celery with tops, cut into 0.33-inch slices
• 1 medium / 170 g Boiling potato, scrubbed and cut into 0.5-inch dice
• 1 small / 140 g Zucchini or summer squash, cut into 0.5-inch dice
• 0.25 cup / 60 ml Corn kernels, fresh or frozen
• 0.33 cup / 45 g Green beans, trimmed and cut into 1-inch lengths
• 0.5 cup / 30 g Fresh spinach or Swiss chard leaves, washed, trimmed, and coarsely chopped
• The Broth & Spices
• 6 cups / 1.5 liters Hot water
• 0.5 tbsp / 7 ml Ground coriander
• 0.5 tsp / 2 ml Turmeric powder
• 0.5 tbsp / 7 ml Fresh ginger root, scraped and finely minced
• 3 tbsp / 45 ml Unsalted butter, divided
• 4 tbsp / 60 ml Fresh coriander (cilantro) or minced parsley, divided
• 0.5 tbsp / 7 ml Salt, or to taste
• 1.25 tsp / 6 ml Dry roasted cumin seeds, coarsely crushed
Instructions
1. Combine : Place the 6 cups / 1.5 L of hot water, all prepared vegetables, the mixed whole grains, and the drained split peas into a 6-quart pressure cooker.
2. Add Spices: Add the ground coriander, turmeric, minced fresh ginger, 1 tbsp of the butter, and 2 tbsp of the fresh herbs to the pot.
3. Bring to Pressure: Secure the lid on the pressure cooker and place it over high heat until the pressure regulator begins to rock.
4. Cook the Soup: Reduce the heat to moderate, allowing the regulator to rock gently, and cook for exactly 20 minutes.
5. Release Pressure: Remove the pan from the heat and allow the pressure to drop naturally. Once depressurized, carefully remove the lid.
6. Finish and Season: Stir in the salt, the remaining 2 tbsp of butter, and the crushed roasted cumin seeds.
7. Serve and Garnish: Ladle the hot Sabji Shorba into warmed soup bowls and garnish with the remaining 2 tbsp of fresh coriander or parsley just before serving.
Nutritional Information
• Estimates per serving, based on 6 servings
• Calories: 165 kcal
• Carbohydrates: 24g
• Protein: 5g
• Fat: 7g
• Fiber: 5g
• Sodium: 480mg
• Sugar: 4g
Pro Tips
• Soak Hard Grains: For perfectly tender grains, soak the whole wheat and rye berries along with the split peas for one hour before cooking.
• Toast Your Cumin: Dry roast cumin seeds in a pan until fragrant before crushing them. This releases essential oils and adds a signature smoky depth to the soup.
• Uniform Cuts: Chop harder vegetables like potatoes and carrots into uniform sizes to ensure they cook through at the same rate as softer veggies like zucchini.
• Instant Pot Method: For an electric pressure cooker, use the “Multigrain” or “Manual/Pressure Cook” High setting for 22 minutes, followed by a 10-minute natural pressure release.
FAQ
Q: Can I make this Sabji Shorba vegan
A: Yes, absolutely! To make this recipe vegan, simply substitute the unsalted butter with a high-quality olive oil, coconut oil, or your favorite plant-based butter. The soup will be just as rich and delicious.
Q: Is this Sabji Shorba recipe gluten-free
A: As written, this recipe is not gluten-free due to the barley, wheat berries, and rye berries. To make it gluten-free, simply replace these grains with an equal amount of quinoa, millet, or brown rice. The cooking time in the pressure cooker should remain the same.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein content, you can add 1 cup of cooked chickpeas or lentils along with the other ingredients in the pressure cooker. You could also stir in some cubed firm tofu or crumbled paneer (for a vegetarian, non-vegan option) after the pressure has been released.
Q: How should I store leftover Sabji Shorba
A: You can store leftover Sabji Shorba in an airtight container in the refrigerator for up to 4 days. The grains will continue to absorb liquid, so you may need to add a splash of water or vegetable broth when reheating it on the stovetop or in the microwave.
