A nice tangy and flavourful soup for a cold wintery evening. The recipe was shared by my friend Vijaya Nair. One can use vegetables of choice. I have used those which I had on hand. The two main ingredients are lemon and coriander which impart their flavour to this soup.
Ingredients:
1/4 cup of finely chopped carrots
1/4 cup of finely shredded cabbage
1/ 2 cup finely chopped onions
4 cloves of garlic finely chopped
1 inch piece of ginger grated
2 green chillies minced
1/2 tsp pepper powder
1 tbsp butter
Salt
For the slurry:
A slurry is paste made of flour and water . Here it is cornflour.
1 tbsp corn flour
1/4 th glass of water
For the garnish:
2 tbsps finely chopped coriander leaves
Juice of one large lemon or as per taste.
Method:
Tip in the butter, green chillies, garlic and ginger into a pan. Saute for a minute. Drop in the onions and salt. Saute till the onions turn translucent. Drop in the cabbage and carrots and saute for two more minutes. Add four glasses of water. Bring it to a boil, lower heat and add the pepper powder. Allow it to simmer for a couple of minutes. In the meantime make a slurry of corn flour and water. Take care to see that there are no lumps in the slurry. Drop it into the simmering soup. Allow it to boil for a couple of minutes. Switch off. Add the coriander leaves and lemon juice. Cover and allow the soup to stand for a couple of minutes for the flavours to infuse. Serve hot.
Serves four.
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