Lemon Coriander Soup Made from Scratch

Nothing can beat the winters like a cup of piping hot soup. So here’s a quick recipe.

Ingredients:

  • 1 cup finely chopped vegetables (carrots, capsicum, cabbage, beans)
  • 3 cups water
  • 2 tsps cornflour (mixed with 5 tsps of water)
  • 3-4 peppercorns
  • 1 bayleaf
  • 5-6 tbsps lemon juice
  • 3 tbsps chopped coriander
  • 3 tbsps spring onions for garnish
  • Salt and pepper to taste
  • 1 tsp olive oil

Lemon Coriander Soup

Method:

  • Heat oil in a saucepan. Add the mixed vegetables and sauté for 2 minutes.
  • Add water, salt, peppercorns and bay leaf and boil for 15 minutes.
  • Now add the corn flour mixture and salt.
  • Once it thickens, add the chopped coriander, lemon juice, spring onions and pepper powder.
  • Boil for few minutes. At this stage, you can also add lemon wedges or rind for the perfect lemon taste.
  • Serve hot with breadsticks or you top it with cornflakes.

P.S. Vegetables like mushroom, zucchini, broccoli can also be added. I didn’t have them so managed with my stock.

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