This is a refreshing soup made with lemon juice, fresh coriander leaves and vegetables.
Rich in vitamin C and low in calories, the soup is great as appetiser or comfort food on a rainy day or when you are unwell.
Preparation time: 15 minutes Cooking time: 20 minutes Serves: 3
Ingredients
1 bunch coriander leaves 1 tbsp grated lemon zest 5 cups water ½ cup cut vegetables of your choice (optional) Salt to taste Pepper to taste 1 green chilli (slit lengthwise)
Method:
1) Wash the coriander leaves and chop roughly before adding to a pot. Add lemon zest, green chilli and four cups of water. Boil for 15 minutes over a low flame. 2) Strain the stock and put aside. Discard the cooked ingredients. 3) Add one cup of water and vegetables to the pot and boil for two minutes. 4) Add the stock and boil for five minutes over a low flame. 5) Add pepper and salt to taste. 6) Squeeze lemon juice into the soup and garnish with coriander leaves before serving.
Notes:
a) Mix 1 tsp of cornflour with a bit of water and add the mixture to the soup if you wish to thicken it. B) You can sauté finely chopped garlic and add to the soup together with the vegetables.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
