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Lemon And Coriander Soup
Main Ingredients | Lemon juice, Fresh coriander leaves |
Cuisine | Fusion |
Course | Soups |
Prep Time | 20-25 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 medium spring onion bulb, chopped
- 1 inch piece ginger, chopped
- 5 cloves garlic, chopped
- 2 tablespoons gram flour (besan)
- 4 1/2 cups vegetable stock
- 1/4 small cabbage, chopped
- 1 medium carrot, cubed
- 7-8 Black peppercorns crushed
- Salt to taste
Method
- Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent.
- Add gram flour and continue to sauté till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.
- Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes.
- Strain and keep aside cooked vegetables. Heat the strained soup. Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.
Nutrition Info
Calories | 530 |
Carbohydrates | 50.1 |
Protein | 9.9 |
Fat | 32.1 |
Other Fiber | Fiber- 15.4gm |
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