Vegetable Soup with Lemon and Coriander – Indian Vegan Recipe

The recipe below is super easy, quick, light, packed with flavour and full of nutrients. Perfect for the winters, the lemon and coriander complement each other perfectly for a tangy and delicious soup. I have used a set of vegetables which you can substitute and mix around as per your preferences. Hope you enjoy the recipe and if you want to keep up to date with my content, you can follow me on Instagram(thedesivegan1).

COOKING TIME

15 minutes

INGREDIENTS

·      Garlic – 3-4 cloves

·      Green Chilli – 1

·      Spring Onion – 1 cup

·      Chopped Carrots – ½ cup

·      Chopped Beans – ½ cup

·      Chopped Cabbage – ¼ cup

·      Chopped Baby Corn – 2-3

·      Black Pepper – 1 teaspoon

·      White Pepper – ½ teaspoon

·      Vegetable Stock – 2 ½ cups

·      Coriander Leaves – 1 hand full

·      Lemon Juice – 2-3 teaspoons

·      Salt

·      Olive Oil – 2-3 teaspoons

METHODS

1)  Add olive oil to a hot pan. Mix in the chopped garlic and a chopped chilli and stir for a few seconds.

2) Next, add some chopped spring onions and sauté for a couple of minutes till fragrant.

3)  Add the chopped baby corn, carrots, beans and cabbage to the pan and cook for 3-4 minutes.

4)  Pour in the vegetable stock and bring the soup to a simmer.

5)  Season with black pepper, white pepper and salt as per taste.

6)  Add a handful of chopped coriander leaves, spring onion greens and the lemon juice and switch off the heat.

7)  Serve hot with breadsticks or a papad.