As a family, we already have healthy eating habits. But we have decided to go one step ahead and completely cut down on junk food or processed food and carbonated drinks (all of which we have once in a while). It is a time of self-discipline and restraint.
In this critical time, it is essential to have the food that your body needs. You can make a conscious decision to move into healthy eating habits and choices.
Lemon Coriander Soup
It is a clear vegetable soup flavored with lemon and coriander leaves. Lemon adds to the tangy taste and coriander leaves give subtle citrus notes in this vegetable soup.
A bowl of lemon and coriander soup can make all that cough blues go away from you in heavy monsoons or cold biting weather. The soup is warming, nutritious, and loaded with vitamin C. Lemon coriander soup is healthy and has a good amount of vitamin C to drive your cold and cough away.
Also Read: Sweet Paratha Recipe | Meetha Paratha Recipe For Kids
Suggested Recipe for you: Rava Kesari Recipe
Ingredients
For The Soup
- 1 tablespoon toasted sesame oil or any neutral-flavored oil
- 1 teaspoon finely chopped ginger or 1-inch ginger
- 1 teaspoon finely chopped garlic or 3 to 4 medium garlic cloves
- ¼ cup chopped spring onion whites or 2 small spring onions or ¼ cup finely chopped onions
- ¼ to ⅓ cup finely chopped carrots or 1 small to medium carrot
- 1 to 1.25 cups chopped mushrooms or 4 to 5 white button mushrooms
- 1 green chili – chopped
- 1 lemongrass stalk – optional
- crushed black pepper or black pepper powder as required
- salt as required
- 4 cups water or sodium-free vegetable stock
- 2 tablespoons lemon juice or add as per taste
- ⅓ cup chopped coriander leaves
- 1 to 2 tablespoons chopped spring onion greens (scallions) or chives – optional
For Garnish
- 1 tablespoon coriander leaves
- 4 lemon slices – optional
- 1 tablespoon chopped spring onion greens (scallions) or chives – optional
Instructions
Preparation
- Rinse and then chop spring onions and mushrooms. Peel, rinse, and finely chop the carrots. Rinse, peel and finely chop ginger and garlic. Rinse and finely chop green chilies and coriander leaves.
Cooking Vegetables For Soup
- Heat 1 tablespoon toasted sesame oil or any neutral-flavored oil in a pan or pot.
- Keep flame to a low or medium-low. When the oil becomes hot, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, and chopped green chili.
- Sauté ginger, garlic, green chili for a few seconds on medium-low flame till the raw aroma of ginger and garlic goes away. Do not brown them.
- Next, add ¼ cup chopped spring onion whites.
- Stir and sauté spring onions for a minute on a medium-low flame to medium flame.
- Add the chopped vegetables – ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped button mushrooms. You can add 1.5 to 1.75 cups of chopped mixed vegetables like cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, cauliflower, and mushrooms.
- Mix very well.
- Stir fry on a medium-low to medium flame for about 3 minutes. If not using mushrooms then stir fry for less time. Mushrooms leave the water and hence the vegetable mixture does not stick to the pan while stir-frying.
- Add 4 cups of water. You can even use homemade vegetable stock or a sodium-free vegetable stalk instead of water.
- Add 1 lemongrass stalk (chopped). You can even use a lightly crushed and chopped lemongrass bulb.
- Add freshly crushed black pepper as per taste and salt as per taste.
