Saturday 20 December 2014

Lemon Coriander Soup

A soup is often served as an appetizer or invalid diet. Nonetheless, you can make many different kinds of soups with vegetables, greens and even fruits. Soups are especially soothing to your body in winter. You can make a meal by serving soup with buttered bread! Lemon-coriander soup is one of the simple and tasty soups that you can make in no time. It has the tangy taste of lemon and gentle flavor of cilantro. Here’s the recipe.

Lemon – juice of half fruit
Coriander or cilantro – chopped, ½ teacup or 100ml measure
Plain flour or corn flour – 1 teaspoon
Butter – 1 teaspoon
Onion – 1no, small, finely chopped
Salt – to taste
Pepper powder – to taste
Turmeric powder – ¼ teaspoon  
Bay leaf – 1 no

Method: Wash coriander or cilantro leaves well and chop them roughly and keep aside. Chop the onions finely. Squeeze the lemon half and extract the juice.

Lemon Coriander Soup

Roast the plain flour in a kadai on medium flame till the flour turns light brown in color. Transfer the flour to a bowl and allow it to cool. Heat butter in the kadai, add bay leaf and sauté for a minute. Now add onion pieces and sauté till they start to brown. Add coriander leaves, 1 teacup (200ml) of water and turmeric powder. Bring it to boil. Then simmer the mixture for 2 minutes. Mix roasted flour in ½ teacup (100ml) of water. Slowly add the flour mixture to the soup, while stirring continuously. Add salt and pepper, mix well and simmer for a minute. Switch off the stove. Add in lemon juice and mix well. Serve hot with bread or soup sticks. 

Note: You need not roast corn flour. Just mix corn flour with water and use it as instructed.

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