It is the season of Soups :-). I love the begining of winter, it is a perfect weather for heart warming soups. And lemon coriander is one of my favorite soup. I have seen it in one of Sanjeev Kapoor's book. I have made few changes though.This soup is fragrant, light and healthy and is so easy to make. Recently I uploaded few soup photos on my facebook page and got many requests for recipes so here it goes on popular demand ;-)
Ingredients
3 14 ounce cans of Vegetable Broth(I use Swanson's Vegetarian Vegetable broth)
1 carrot finely diced
1/3 cup cabbage finely diced
1 small onion finely diced
Stems from 1 bunch of Coriander/Cilantro
1/3 cup of chopped coriander/cilantro leaves
1 inch ginger grated
3 garlic cloves crushed
1/2 tbsp lemon juice
1 1/2 tbsp chickpea flour(besan)
1 tsp canola oil
Couple of slices from whole lemon for garnishing(optional)
Salt and pepper as required
Method
Heat oil in a pot add onions and saute till translucent. Add ginger and garlic followed by carrots and cabbage and saute for few minutes. Add chickpea flour and saute until you get nice aroma. Pour in the broth and let it boil, once boiled add coriander stems and half of chopped coriander leaves and continue boiling for 10 minutes. Strain soup reserving all the veggies, discard coriander stems(we got all the flavor from it infused in our broth). Boil the strained soup including veggies and add lemon juice and lastly remaining of the chopped coriander leaves and turn off the gas. Serve hot in a bowl and garnish it with lemon slices and chopped coriander leaves. Give it a taste, if you think you need more lemony flavor add more lemon juice.
Ingredients
3 14 ounce cans of Vegetable Broth(I use Swanson's Vegetarian Vegetable broth)
1 carrot finely diced
1/3 cup cabbage finely diced
1 small onion finely diced
Stems from 1 bunch of Coriander/Cilantro
1/3 cup of chopped coriander/cilantro leaves
1 inch ginger grated
3 garlic cloves crushed
1/2 tbsp lemon juice
1 1/2 tbsp chickpea flour(besan)
1 tsp canola oil
Couple of slices from whole lemon for garnishing(optional)
Salt and pepper as required
Method
Heat oil in a pot add onions and saute till translucent. Add ginger and garlic followed by carrots and cabbage and saute for few minutes. Add chickpea flour and saute until you get nice aroma. Pour in the broth and let it boil, once boiled add coriander stems and half of chopped coriander leaves and continue boiling for 10 minutes. Strain soup reserving all the veggies, discard coriander stems(we got all the flavor from it infused in our broth). Boil the strained soup including veggies and add lemon juice and lastly remaining of the chopped coriander leaves and turn off the gas. Serve hot in a bowl and garnish it with lemon slices and chopped coriander leaves. Give it a taste, if you think you need more lemony flavor add more lemon juice.
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