- In a large kadai heat 2 tsp oil and saute 2 clove garlic, 1 inch ginger. also, saute ½ onion and 2 tbsp coriander stem for a minute. now add ½ carrot, 2 tbsp cabbage, 2 tbsp beans, 2 tbsp sweet corn. saute for a minute without overcooking. further, add 3 cup water, ½ tsp salt and ½ tsp pepper powder. mix well and boil for 5 minutes. prepare the cornflour slurry by mixing 1 tbsp cornflour and ¼ cup water. mix well making sure there are no lumps. pour the prepared slurry into the soup and mix well. boil for 2 minutes, making sure the flavours are well combined. turn off the flame and add 3 tbsp coriander and 2 tbsp lemon juice. mix well. finally, garnish with more coriander leaves and serve hot.
Lemon coriander soup
#myrecipe
By Arun Kumar
Mar, 12th
570
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- Oil
- Ginger garlic
- Onion
- Corinader
- Cabbage
- Carrot
- Beans
- Sweet corn
- Water
- Salt
- Pepper
- Cornflour
- Lemon
