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Lemon Pepper Soup
Main Ingredients | Lemon Juice, Mushrooms |
Cuisine | Fusion |
Course | Soups |
Prep Time | 5-10 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Sour |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 1/2 tablespoons Lemon Juice
- 8-10 Mushrooms finely chopped
- 1 Lemon
- 1 tablespoon Crushed black peppercorns
- 1 teaspoon Oil
- 1/2 tablespoon Garlic finely chopped
- 4-5 Spring onion bulbs finely chopped
- 2 medium Carrots peeled and finely chopped
- 1/4 medium Cabbage finely chopped
- 1 medium Green capsicum finely chopped
- 2-3 cups Vegetable stock
- 2 tablespoons Fresh coriander stems chopped
- to taste Salt
- 1 tablespoon Cornstarch
- Chinese bean sprouts for serving
Method
- Heat oil in a non-stick wok, add garlic and spring onion bulbs and sauté till garlic turns brown.
- Add carrots, mushroom and cabbage, mix well and sauté for two minutes.
- Add capsicum, toss and sauté. Add crushed peppercorns, toss and sauté for a minute.
- Add vegetable stock, coriander stems and salt, mix and bring to a boil.
- Add little water to cornstarch and mix well to make a smooth slurry. Add slurry, little by little, to the wok and keep stirring. Add lemon juice and mix.
- Grate lemon peel and add, mix and simmer for two minutes.
- Serve piping hot, garnished with Chinese bean sprouts.
Nutrition Info
Calories | 318 |
Carbohydrates | 50.6 |
Protein | 10.5 |
Fat | 7.2 |
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