Description
An easy recipe for the light and healthy, Indian-style clear vegetable soup in a lemon and coriander/cilantro flavored broth.
Ingredients
Scale
- 1 tbsp neutral oil
- 2-3 garlic cloves, smashed, peeled and minced
- 1-2 green chilies, thinly sliced, optional
- 2-3 medium green onions, thinly sliced
- salt, to taste
- black pepper, to taste
- 1 medium lemon, zested and halved (see Notes)
- 1 qt (4 cups/946 ml) vegetable broth (see Notes)
- 8-10 sprigs of cilantro/coriander, leaves and tender parts of stem, minced (see Notes)
Vegetables (see Notes and also Variations)
- 1 small carrot, minced
- 1/8 head of cabbage, minced
- 5-6 medium broccoli florets, minced (optional)
- handful of baby spinach leaves, minced (optional)
- 5-6 button mushrooms, minced (optional)
- 5-6 haricot verts or green beans, trimmed and thinly sliced (optional)
Instructions
- Heat oil in a pot or a saucepan over medium heat. Once the oil starts shimmering, add in the minced garlic and sliced green chilies, and sauté for a minute, till they are fragrant.
- Add in all the minced vegetables. Give it a quick stir and then season with salt and pepper. Stir to combine. Add the lemon zest and continue sautéing for another minute or two.
- Pour in the stock and give it a quick stir. Cover the pot and bring the soup to a boil over medium heat.
- Once the soup is bubbling, in about 5 minutes, turn the heat off. Uncover the pot and squeeze in the juice from half to the full lemon, to suit your taste.
- Stir in half of the minced cilantro/coriander leaves and give it a good stir.
- Garnish with the remaining cilantro and spoon it into soup bowls.