Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent.
Add Oats 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.
Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.