Coriander lemon veg soup
Veg clear soup with coriander broth
Servings: 4
Ingredients
- 1 bunch coriander leaves
- 2 tsp lemon zest outer skin of lemon
- 5 cups water
- ½ cup vegetables* *I used baby corn, carrot, peas and sweet corn
- Salt to taste
- Pepper to taste
- 1 green chili
Instructions
- Wash the coriander leaves and chop them roughly . Add the lemon zest(the skin of the lemon) and green chili (slit the green chilli) in a pan and add 4 cups of water. Let this boil for 15 minutes in a low flame. This is for making the vegetable stock.
- Boiling the lemon zest will not taste bitter.
- Switch off the flame and strain the water . Discard the cooked coriander leaves.
- Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
- In a pan add 1 cup of water and add the veggies to this. Let this boil for 2 minutes.
- Add the coriander lemon stock. Let this boil for 5 minutes in a low flame.
- Add pepper and salt to taste. Switch off the flame.
- Just before serving squeeze in the lemon juice and garnish with coriander leaves.
- Enjoy this flavourful and filling soup.
Notes
1. You can skip the veggies and just add lemon juice, pepper powder, and salt to the stock and can have this as a clear soup.
2. If you want you can dissolve 1 tsp of corn flour in little water and add it to the soup towards the end. This will slightly thicken the soup.
3. You can saute finely chopped garlic and add this along with the veggies.
4. Coriander lemon veg soup is a perfect party appetizer.
