Lemon and Coriander Soup | Sanjeev Kapoor Khazana

The sourness of lemon and freshness of coriander leaves makes this clear soup super special.

LEMON AND CORIANDER SOUP

Ingredients

Zest of 1 lemon
Juice of ½ lemon
2 tablespoons chopped fresh coriander leaves
3 cups vegetable stock
1 tablespoon oil
1 tablespoon chopped garlic
2-3 spring onion bulbs, sliced
5-6 button mushrooms, cut into quarters
1-2 stalks spring onion greens, sliced
¼ cup shredded cabbage
Salt to taste
Crushed black peppercorns to taste

Method

1. Heat oil in a deep non-stick pan. Add garlic and sauté till golden brown. Add spring onion bulbs and button mushrooms and sauté for 2 minutes.
2. Add vegetable stock and mix. Add spring onion greens and cabbage and mix. Add salt and crushed peppercorns, mix and bring the mixture to boil.
3. Grate lemon zest, mix and cook for 1-2 minutes. Switch off heat, add lemon juice and coriander leaves and mix well.
4. Serve hot.

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