They say soups are best eaten (or drunk - whatever you please) during the winters. I say, they are an all weather comfort food. Rain, sunshine or just cold winters, they are nourishing and can do wonders to your health & mood alike. I try and plan my weekly menu and see if I can incorporate a soup for dinner on one of the days - this is usually a day when I haven't cooked anything for lunch (this is usually the day we have leftovers for lunch) and that evening you can find me hunting for soup recipes. Since I love to make something out of sundry items lying in my fridge, I thought it would be great if I could try the Lemon Coriander Soup as I love how it's made in the restaurants. While I've tasted it in most Chinese restaurants which of course give a 'Chinese' touch to it, my soup turned out pretty homely.
It's the best kind of soup if you want to throw in a vegetable called the 'Cabbage' which is not such a favourite of kids :-) Surprisingly, the Cabbage adds a nice flavour and also thickness to the soup combined with the gram flour. You don't need to puree the vegetables and add them back unlike other recipes but at the same time you can choose to retain the cooked veggies in the soup - like I did (which is why you can see bits of Orange which are actually Carrots). The recipe calls for 'Lemons' but I used 'Limes' as both citrus fruits with a difference in size, colour, acidic content & fragrance.
So if its Summer time in your part of the world, I am sure you will like this tangy soup as it is refreshing and light! Go enjoy!!
Lemon Coriander Soup
- 2 tbsp lemon/lime juice
- 1 large onion chopped
- 2 bulbs of spring onion
- 1 inch ginger chopped
- 5 cloves garlic chopped
- 1/2 cup shredded cabbage
- 1 medium onion cut into small cubes
- 5 cups of vegetable stock or 2 vegetable stock cubes dissolved in 5 cups of warm water
- 8-10 peppercorns crushed
- 2 tbsp coriander leaves chopped - reserve the stalks - about 5-6 and chop them fine
- 5-6 stalks of coriander - chopped
- 2 tbsp gram flour (besan)
- salt to taste
- oil for frying
- 100gm boneless Chicken - cut into bite size pieces (optional - only if you wish to transform this soup into a non vegetarian one)
1. If you prefer a non vegetarian soup, then heat some oil in a pan and on slow fire saute the boneless chicken. Toss in a couple of garlic cloves as it lends a really nice flavour to the chicken.
2. In a pan, heat some oil and add the chopped onion, spring onion, ginger and garlic and saute till translucent.
3. Toss in the gram flour and lightly roast it till you get a nice aroma. Add the precooked chicken at this point. If you wish you can shred the chicken further, otherwise the bite size pieces are just fine.
4. Add the vegetable stock, coriander stalks, cabbage, carrot and powdered peppercorns and bring it to a boil. Add a few coriander leaves and cook for 5-10minutes
5. At this point you can either strain the cooked vegetables and keep them aside and to the strained liquid add salt, lime/lemon juice and boil again. Since my family is a fan of eating the veggies in the soup I didn't strain my soup and didn't overcook them either.
6. Garnish the soup with the remaining chopped coriander leaves before serving. Enjoy with garlic bread or just plain, wholesome, piping hot soup!