Lemon Coriander Soup

This is another classic soup, though I am not sure whether it is only in India or across the world. In my mind, this is more like a summer soup. Perhaps because the association of lemon is often with summer and lemon juice. But I made this soup in winter and thoroughly enjoyed it. The inspiration for this soup came from the indefatigable Tarla Dalal. But I suspect this is more of a traditional recipe. Whatever the case may be, it is a wonderful soup – light and bursting with taste. It works well as a starter and is sure to please.
Note: The terms lemon and lime are used inter-changeably in India.

Lemon Coriander Soup

1 tbsp lemon juice
1/4 cup finely chopped coriander leaves
2 tsp finely chopped garlic
2 tsp finely chopped green chilies
1/4 cup finely chopped onions
1/4 cup finely chopped cabbage
1/4 cup finely chopped (or grated) carrots
3 cups vegetable stock (or water)
2 tsp cornflour dissolved in 2 tbsp of water (I used brown rice powder)
Salt to taste
Heat a wok and add the garlic and green chilies
Sauté on medium flame for a few seconds
Add the onions and continue to sauté for about 2 minutes
Add the cabbage and carrots and continue to sauté for another minute
Add the vegetable stock (or water), lemon juice, salt and cornflour mixture
Mix well and cook for 2-3 minutes, stirring occasionally
Add the coriander and mix well
Remove from flame and serve immediately

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