Lemon Coriander Soup
A home-style recipe for Lemon Coriander Soup. Serves 4, ready in about 20 minutes.
Ingredients
- 1 tbsp oil
- 3 garlic cloves, finely chopped
- A small piece of ginger, finely chopped
- 1 carrot, peeled and finely diced
- A bunch of fresh coriander (hara dhaniya), stalks finely chopped and leaves chopped separately
- 5 cups water / 5 cups water with 1 vegetable stock cube
- 1 tsp salt (less with a stock cube)
- ½ tsp black pepper
- 3 tbsp cornflour mixed with ½ cup water
- 3 tbsp lemon juice
Missing something?
- No carrot? Use extra cabbage or capsicum.
- No fresh coriander? Use skip it, or use fresh mint.
- No cornflour? Use rice flour or plain flour (slightly less crisp).
Method
- Heat the oil and fry the garlic and ginger for 1 minute. Add the carrot and coriander stalks and stir for 1 minute.
- Add the water, salt and pepper. Bring to a boil and simmer for 5 minutes, until the carrot is soft.
- Stir the cornflour water and pour it in slowly, stirring, until the soup thickens slightly and turns glossy.
- Take it off the heat and stir in the lemon juice and coriander leaves. Taste and add more lemon if you like.
Tip: Add the lemon off the heat; boiling makes it bitter.