Lemon Coriander Soup

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Today I am going to post a stimulating soup, lemon coriander soup with mushrooms and carrots tried from Neeta Mehta’s new Chinese collection. It's got an intimation of ginger in it which is quite soothing if you are suffering from a bad gullet. I am expire hard fan of Nita Mehta, her recipes turn out to be lip smacking and are meant for the Indian palate. So i will leave you with the ingredients and the method.

It is a fragrant and healthy soup. Fragrant lemon grass and piquant peppers make this clear soup very appetizing. Coriander lends its own distinctive flavor and freshness to make this one of my favorite soups.

Tantalize your taste sprouts by trying out this excellent flavored low calorie soup; rich in Vitamin C, a potent antioxidant that aids in improving our immune system.

It's pouring outside and you desire to have something, spicy, tasty, hot and healthy too. And yes it should be something that can be ready in a moment, with whatever ingredients you have at home.

What more could be better than a tasty soup? Yes, we have a simple, yet soup recipe that will leave your taste buds wanting for more. A spicy lemon and coriander soup. This healthy soup recipe uses simple ingredients that you have at home.

Lemon and coriander soup is an odor and healthy soup. It is great for an evening snack. It is an unusual yet delicious; it has vitamin C and an ironic soup which refresh you as its name.

Ingredients

For the stock

1.2 to 3 whole lemongrass (here chai ki patti), washed
2.1 to 2 green peppers, split

Other ingredients

1. 1/4 cup carrots, sliced
2. 1/4 cup mushrooms (khumbh), sliced

3. 1/4 cup cabbage cubes

4. 1/4 cup red cabbage cubes
5. 1/4 cup sliced spring onion whites
6. 2 table spoon chopped spring onion greens  

7. 1 tea spoon oil

8. Salt and black pepper (kalimirch) powder to taste

For the garnish

1. 1 table spoon chopped coriander (dhania)

2. 1 tea spoon lemon juice

How to make Lemon Coriander Soup

For the stock

1.      Combine the lemon grass and peppers (chilies) in a pan with 5 cups of water and bring to a boil.

2.      Simmer till the water reduces to about 4 cups. Strain and keep the stocks aside, removal the lemon grass and peppers (chilies).

How to proceed

1.      Heat the oil in a pan and add the carrots, mushrooms, cabbage, red cabbage and spring onion whites and cook for 1 to 2 minutes.

2.      Add the stock, salt and pepper and take to a boil.

3.      Simmer till the vegetables are tender.

4.      Add the spring onion greens and serve hot garnished with coriander and lemon juice.