Lemon Coriander Soup

Lemon coriander soup is tasty, nutritious, and loaded with vitamin C-rich ingredients like lemon, coriander, carrots, sweet corn, and cabbage. It is also low in calories.

A bowl of lemon and coriander soup can make all the cough blues go away in monsoons, in cold-biting weather.

Ingredients (4 servings)

• 2 tbsp Lemon juice
• ¼ cup Coriander leaves finely chopped
• 1 tsp Olive oil
• 1 tsp Ginger Garlic paste
• 1 Green chillies finely chopped
• ½ cup Onion finely chopped
• ¼ cup Carrot finely chopped
• ¼ cup Cabbage finely chopped
• ¼ cup Sweet Corn finely chopped
• 3 cups Water/Vegetable stock
• 1 tbsp Corn flour mixed in ¼ cup of water optional
• Salt & Pepper to taste

Method

1. Heat olive oil in a pan over medium-high heat, once oil is hot, add ginger garlic paste, green chillies and saute for 30 secs.
2. Now add onions and saute till they turn translucent (approx. 2 mins).
3. Add carrot, cabbage, sweet corn, saute for 2 minutes until the veggies are tender and then add water/vegetable stock, salt and pepper and bring it to boil.
4. In a small mixing bowl, combine 1 tbsp of corn flour along with ¼ cup of water until there are no lumps.
5. Now add the cornflour mixture and again bring the soup to rolling boil. The soup would thicken a bit, at this stage turn off the gas flame.
6. Add the lime juice and coriander leaves just before serving and mix well.
7. Serve Lemon Coriander Soup piping hot.

NOTE:

• Add lemon juice after turning off the flame else it will turn bitter.
• Add coriander leaves after turning off the flame, else it may turn black.
• Adding cornflour will give a slightly thick consistency, however, it is optional.
• Vegetables of your choice like green beans, broccoli, bell pepper, zucchini, spring onion,  green peas, etc. can be added.