LEMON CORIANDER VEG SOUP

LEMON CORIANDER VEG SOUP

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Lemon coriander soup is my sons favourite soup, he tasted this soup in one of the resort and became a die hard fan of it and always used to tell me mommy can’t you make this soup at home otherwise we have to come so far always to have this delicious soup… earlier I was not aware that this kind of soup does exist in culinary world, but when I researched I got to know that in Indo-Chinese restaurants they serve this particular soup, but whoever has invented this awesome recipe is great as this is one of the healthy recipe I have come across which doesn’t use any sauces to bring out the flavours of the soup but it has all the healthy goodness of some good hearty vegetable stock, which can be made at home and that too in a very easy way.

I have shared Vegetable stock recipe in my blog, which is a quick method of pressure cooking the stock in a jiffy rather than cooking the stock for ages in the traditional slow cooking method do try it to make this wonderful soup as the flavours of the soup comes from that stock do make it.
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This soup has all the goodness of vitamin C, as the ingredients used in the recipe are lemon, coriander and along with it all the goodness from the veggies like carrots, cabbage, and french beans. So, what are you thinking go ahead and make this wonderful flavourful soup for your loved ones, which is full of healthy goodness, another recipe for me for Health Bhi Swaad Bhi… enjoy your winter nights with this comforting bowl of goodness.
I have shared a non-vegetarian version of this soup with chicken,my non-vegetarian friends can try the recipe and enjoy their winter nights.

fullsizerender_2RECIPE FOR LEMON CORIANDER SOUP VEG
Ingredients:

  • 4 cups – Vegetable stock (as recipe given in the link here)
  • 1 stalk – Lemon grass (finely chopped)
  • 1 inch – Ginger roughly smashed
  • 2 to 3 – Cloves of garlic roughly smashed
  • 1 tsp – Green onion finely chopped
  • 5 to 6 – Whole Peppercorns
  • Handful of coriander roots washed and cleaned
  • Zest of half a lemon

fullsizerender_5Method to prepare the stock:

  1. Take all the above ingredients in a big vessel and boil for about 5 to 6 minutes.
  2. Turn off the flame and let it cool for few minutes.
  3. Drain the flavored stock from a big strainer.
  4. Reserve the flavorful stock.

fullsizerender_7Ingredients to make the soup:

  • 1/ 4 th cup – Finely chopped cabbage
  • 1/4th cup – Finely chopped carrots
  • Few spinach leaves finely chopped (optional)
  • 3 to 4 – French beans finely chopped
  • 1 – Green chilly finely chopped
  • 1 ½ tsp – Lemon juice (or as much sour you like)
  • ¼ th tsp – Sugar
  • 2 tsp – Cornflour mixed in ¼ th cup water
  • ¼ th cup – Fresh coriander leaves chopped
  • 2 tbsp – Finely diced Tofu (Optional)
  • 1 tsp – Oil to sauté the veggies
  • A pinch of Ajinomoto (optional)
  • White pepper to taste
  • Salt to taste

fullsizerender_3Method to cook the soup:

  1. Heat the pan add 1 tsp oil and add the chopped veggies like carrots, cabbage spinach add a pinch of ajinomoto, salt and pepper to taste.
  2. Sauté for a while then add the green chillies chopped, tofu finely diced if you like, little bit sugar and mix well, sauté for few seconds and add the above prepared stock.
  3. Let it come to a rolling boil and lower the flame and cook covered till the veggies are partially cooked but still have a crunch to them.
  4. Now add half of the chopped fresh coriander leaves and immediately add the cornflour mixed in water, stir continuously so that no lumps are formed.
  5. Simmer for few seconds if you think that the soup has not gained its desired thickness, then you can add some more cornflour mixed in water to achieve the desired thickness.
  6. At last add the remaining fresh chopped coriander leaves and lemon juice, mix well and let it simmer for about 5 minutes, turn off the flame.
  7. Taste and adjust the seasonings if needed, serve hot immediately.

fullsizerender_10NOTE:

  • I have added cornflour to the soup, as my son likes thick soups, you can omit the cornflour in this soup if you wish to have a clear soup consistency, both tastes awesome.

 

LEMON CORIANDER VEG SOUP
 
Author:
Recipe type: Soups, Veg
Cuisine: Indian
Ingredients
Ingredients to make the stock:
  • 4 cups – Vegetable stock (as recipe given in the link here)
  • 1 stalk – Lemon grass (finely chopped)
  • 1 inch – Ginger roughly smashed
  • 2 to 3 – Cloves of garlic roughly smashed
  • 1 tsp – Green onion finely chopped
  • 5 to 6 – Whole Peppercorns
  • Handful of coriander roots washed and cleaned
  • Zest of half a lemon
Ingredients to make the soup:
  • 1/ 4 th cup – Finely chopped cabbage
  • ¼th cup – Finely chopped carrots
  • Few spinach leaves finely chopped (optional)
  • 3 to 4 – French beans finely chopped
  • 1 – Green chilly finely chopped
  • 1 ½ tsp – Lemon juice (or as much sour you like)
  • ¼ th tsp – Sugar
  • 2 tsp – Cornflour mixed in ¼ th cup water
  • ¼ th cup – Fresh coriander leaves chopped
  • 2 tbsp – Finely diced Tofu (Optional)
  • 1 tsp – Oil to sauté the veggies
  • A pinch of Ajinomoto (optional)
  • White pepper to taste
  • Salt to taste
Instructions
Method to prepare the stock:
  1. Take all the above ingredients in a big vessel and boil for about 5 to 6 minutes.
  2. Turn off the flame and let it cool for few minutes.
  3. Drain the flavored stock from a big strainer.
  4. Reserve the flavorful stock.
Method to cook the soup:
  1. Heat the pan add 1 tsp oil and add the chopped veggies like carrots, cabbage spinach add a pinch of ajinomoto, salt and pepper to taste.
  2. Sauté for a while then add the green chillies chopped, tofu finely diced if you like, little bit sugar and mix well, sauté for few seconds and add the above prepared stock.
  3. Let it come to a rolling boil and lower the flame and cook covered till the veggies are partially cooked but still have a crunch to them.
  4. Now add half of the chopped fresh coriander leaves and immediately add the cornflour mixed in water, stir continuously so that no lumps are formed.
  5. Simmer for few seconds if you think that the soup has not gained its desired thickness, then you can add some more cornflour mixed in water to achieve the desired thickness.
  6. At last add the remaining fresh chopped coriander leaves and lemon juice, mix well and let it simmer for about 5 minutes, turn off the flame.
  7. Taste and adjust the seasonings if needed, serve hot immediately.
Notes
1. I have added cornflour to the soup, as my son likes thick soups, you can omit the cornflour in this soup if you wish to have a clear soup consistency, both tastes awesome.
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