Jain Patta Gobi Shorba
Patta gobi shorba is a light cabbage and pepper broth, made Jain-style without onion or garlic.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat the olive oil in a soup pot over medium flame. Add the finely chopped green chilli and sauté for a few seconds.
Add the finely shredded cabbage and diced green capsicum. Stir fry the vegetables on high heat for 3-4 minutes until they are slightly tender but retain a firm crunch.
3–4 min
Pour in the measured water and add salt. Bring the soup to a rolling boil.
Lower the heat to medium and let the broth simmer uncovered for 8-10 minutes, allowing the sweet flavor of the cabbage to seep into the water.
8–10 min
Stir in the freshly cracked black pepper.
Turn off the heat. Stir in the fresh lemon juice and garnish with the chopped coriander.
Serve steaming hot.
How to tell it's done
A highly clear, pale, watery broth brimming with crisp, sweet threads of cabbage and subtle citrus-pepper notes.
Nutrition
Per serving, from 2 servings.
62kcal
Where the calories come from
- Protein1.1 g6%
- Carbohydrate5.3 g32%
- Fat4.6 g62%
- Sugars
- 2.7 g
- Saturated fat
- 0.7 g
- Fibre
- 2.1 g
- Sodium
- 786 mg
- Potassium
- 163 mg
- Calcium
- 57 mg
- Iron
- 0.5 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Since this is a Jain recipe devoid of root aromatics like onion or garlic, letting the cabbage caramelize slightly in the oil before adding water is key to developing a deep flavor profile.
What to serve it with
A very light, detoxifying daily clear soup. Enjoy it as a palate cleanser or a pre-dinner appetizer.
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