Lemon Coriander Soup
Author: Dietician Amit Shah
- Fresh coriander leaves chopped 2 tablespoons
- Oil 1 tablespoon
- Onion chopped 1 medium
- Spring onion bulb chopped 1 medium
- Ginger chopped 1 inch piece
- Garlic chopped 5 cloves
- Oats flour 1 tablespoon
- Vegetable stock/Water 4 1/2 cups
- Cabbage chopped 1/4 small
- Carrot cubed 1 medium
- Black peppercorns crushed 7-8
- Lemon Juice 2 Tbsp (Freshly Squeezed)
- Salt to taste
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.
