Lemon coriander soup
This is a clear soup more like a broth and is nutritious. It can be served as an appetizer.
Servings 2 people
Equipment
- Saucepan or any heavy-bottomed pan
Ingredients
- 1 tbsp butter
- 1 bay leaf
- 1 small-sized big onion
- 4 small cloves of garlic
- 1 small piece of ginger
- 1 small piece of carrot
- 1 small piece of cabbage
- 1 green chilly
- 1 whole lemon
- a good amount of coriander leaves
- a pinch of turmeric powder
- ¼ tsp sugar
- 2 cups vegetable stock/water
- salt and pepper as needed
For the corn flour slurry
- 1 tsp corn flour
- ¼ cup water
Instructions
- Get the ingredients ready. Finely Chop the carrots, cabbage, onion, ginger, garlic, and green chilly.
- In a heavy-bottomed pan, heat up a tbsp of butter. Add the bay leaf and let it sizzle. Add the chopped onions first and saute till it becomes slightly translucent. Then add the ginger, garlic, and green chilly and saute for a few seconds.
- Next, add the cabbage and carrot and saute for a minute or two. Add a big pinch of coriander leaves and turmeric powder, give it a mix and add the vegetable stock.
- Prepare the corn flour slurry by mixing corn flour with water as given under, 'For corn flour slurry'. Once the soup starts boiling, add the corn flour slurry stirring constantly, and reduce the flame.
- Just when it comes to a boil add the coriander leaves and let simmer for a minute. Turn off the stove before it starts boiling.
- Squeeze the juice of 1 lemon into the soup and add ¼ tsp of sugar and salt and pepper as needed. Mix well and serve hot.