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Wholesome Whole Grain and Vegetable Soup (Sabji Shorba) – vegetarian recipe
Stav Kogan

Wholesome Whole Grain and Vegetable Soup (Sabji Shorba)

The ultimate one-pot solution for busy weeknights, this Sabji Shorba is a rich, hearty stew made with wholesome grains and fresh veggies in a pressure cooker, ready in under 30 minutes. It's a vitamin-packed pick-me-up that delivers on flavor and nutrition in every spoonful.
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Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 6 serving
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • The Grains & Legumes
  • 0.25 cup (55 g / 1.94 oz) 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 / 12 oz) Tomatoes, peeled and quartered
  • 1 medium (70 g / 2.47 oz) Carrot, scraped and cut into 0.25-inch rounds
  • 1 medium stalk / 40 g (1.41 oz) Celery with tops, cut into 0.33-inch slices
  • 1 medium (170 g / 6 oz) Boiling potato, scrubbed and cut into 0.5-inch dice
  • 1 small (140 g / 4.9 oz) 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 / 1.59 oz) Green beans, trimmed and cut into 1-inch lengths
  • 0.5 cup (30 g / 1.06 oz) Fresh spinach or Swiss chard leaves, washed, trimmed, and coarsely chopped
  • The Broth & Spices
  • 6 cups (1440 ml) (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
  • 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.

Method
 

  1. Combine : Place the 6 cups (1440 ml) / 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 (15 ml) of the butter, and 2 tbsp (30 ml) 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.
  6. Once depressurized, carefully remove the lid.
  7. Finish and Season: Stir in the salt, the remaining 2 tbsp (30 ml) of butter, and the crushed roasted cumin seeds.
  8. Serve and Garnish: Ladle the hot Sabji Shorba into warmed soup bowls and garnish with the remaining 2 tbsp (30 ml) of fresh coriander or parsley just before serving.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 5gFat: 7g

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