A refreshing blend of zesty lemon and fragrant coriander, perfect for warming your soul.
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Heat a pan and sauté chopped garlic and ginger until fragrant.
Add chopped cabbage, carrot, and beans to the pan and stir-fry for a few minutes.
Pour in the vegetable stock water and bring it to a boil.
Season the soup with salt, white pepper powder, and sugar. Adjust to taste.
Add in corn slurry.
Simmer the soup for 10 minutes until the vegetables are tender.
Add chopped coriander leaves and lemon juice, stir well, and serve hot.
For added flavor, you can garnish the soup with a sprig of fresh coriander before serving.
Adjust the quantity of lemon juice based on your preference for tanginess.
Use freshly ground white pepper for a more aromatic taste.
Can I use chicken stock instead of vegetable stock?
Yes, you can use chicken stock if you prefer a non-vegetarian version of the soup.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and reheat it before serving. Add lemon juice just before serving for freshness.
Can I add other vegetables to the soup?
Absolutely! You can add vegetables like mushrooms, zucchini, or bell peppers for variation.
Is this soup suitable for freezing?
This soup is best enjoyed fresh, but you can freeze it without the lemon juice and add it after reheating.
How can I make the soup spicier?
You can add a pinch of chili flakes or finely chopped green chilies for extra heat.
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