Veg Lemon Coriander Soup

Por Your Food Lab · 30 min

Ingredientes

Modo de preparo

1. Finely dice the cabbage, carrot, french beans and capsicum in a chopper, or by knife.
2. Dice the paneer finely and set aside.
3. Trim the coriander stalks, chop them finely and set aside in a bowl. Chop the coriander leaves separately.
4. Bring the water and stock cube to a boil in a stock pot, stirring well. Hot water can replace this if no stock is available, though the soup will be less flavourful.
5. Heat the oil in a wok over high flame. Add garlic, ginger, green chilli and coriander stalks, and cook over high flame for a few seconds.
6. Add the stock or hot water and bring to a boil.
7. Add the chopped vegetables, white pepper, sugar, light soy sauce, salt and paneer. Stir and cook for 2-3 minutes.
8. Mix the corn flour with the water in a separate bowl to make a slurry. Stir it into the soup continuously until the soup thickens.
9. Stir in the chopped coriander leaves and lemon juice. Taste and adjust salt, adding more lemon juice if needed.
10. Finish with the chopped spring onion greens and serve.

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