LEMON CORRIANDER SOUP
Serves - 1 person
Ingredients -
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Fresh lemon juice- 2 TB
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Lemon rind- ¼ tsp
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Coriander leaves- 2 TB
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Carrot- ½ no
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Baby corn- 1 no
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Oil- 1 tsp
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Spring onion- 1 no
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Garlic cloves- 3 no
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Button mushroom- 2 no (optional)
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Vegetable stock (home made)- 1 ½ cup
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Black pepper powder- 1 tsp
Method -
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Blanch carrot, baby corn for 1 minute. Drain, refresh in cold water.
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Heat oil in a wok; add chopped spring onions and garlic. Sauté on medium heat.
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Add sliced mushrooms and sauté for 2 minutes. Add vegetable stock and bring to boil.
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Add blanched vegetables and cook on high flame; add salt, black pepper powder, lemon rind and boil for 2 minutes.
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Add lemon juice and coriander leaves; stir and serve hot.
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