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
- 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
Instructions
- 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.
- Now add onions and saute till they turn translucent (approx. 2 mins).
- 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.
- In a small mixing bowl, combine 1 tbsp of corn flour along with ¼ cup of water until there are no lumps.
- 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.
- Add the lime juice and coriander leaves just before serving and mix well.
- Serve Lemon Coriander Soup piping hot.
Notes
- 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.