Lemon Coriander Soup
As I wrote in my earlier post, I am enjoying trying out various soups and updating my blog about the same. My family is find of clear soups than the thick and creamy ones. I, for that matter can drink any kind of soup, leaving those Chinese style ones with soy sauce and cornflour slurry. I always try to avoid cornflour slurry in my soups. This is an extremely simple and flavouful soup, which acts as an excellent appetizer. But always remember
to consume the soup while it’s fresh and hot. The lemon juice in the soup turns bitter if kept for long time.
Another tip is use fresh home made stock for this soup. It’s pretty simple, especially in this case. Clean and wash the coriander stems (after removing the leaves) and boil it in loads of water and simmer it for a while. Coriander stems are more flavorful than the leaves. Adding a few tablespoon of finely chopped sauteed veggies adds a beautiful crunch to the soup. Do not use any overpowering vegetable. Do not overshadow the aroma of corainder and lemon juice. Please do try it. For other soup recipes, you may click here.
Ingredients:
- Lemon 1
- Coriander leaves chopped 2-3 tbsp
- Vegetable stock 2 cups
- Salt to taste
- Pepper powder to taste
- Chopped carrots 1 tbsp
- Chopped cabbage 1 tbsp
- Olive oil 1 tsp
Method:
- Clean and wash a bunch of coriander leaves.
- Separate the leaves and boil the stems with a pinch of salt in 3 cups of water. Bring it to a boil and simmer for 10-15 minutes. Drain and keep aside.
- Heat a teaspoon of olive oil in a pot and add the finely chopped carrot and cabbage. Saute for two minutes.
- Add the drained stock and bring to a boil. Add salt to taste.
- Switch off the flame and add freshly squeezed lemon juice and the chopped leaves.
- Season with freshly ground pepper and serve it hot. Enjoy it immediately after adding the lemon juice. If kept for longer duration, it becomes a bit bitter.
