Veg Lemon Coriander Soup | Quick Monsoon Recipe | Chef Sanjyot Keer

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a nutritious alternative, while dried coriander is budget-friendly.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is cost-effective.

Separate the stems from the leaves and chop them finely and keep them separately.

Set a wok on high flame, add chopped ginger, garlic, green chillies and onions. Sauté them for a minute.

Now, add the chopped coriander stems and sauté that as well for a minute.

Now, add vegetable stock / hot water and bring it to a boil.

Add the veggies, light soy sauce, sugar, salt & white pepper to taste, and green chilli paste, stir well and bring to a boil.

You can also choose to add paneer for the extra protein element, but if it's not available or if you would wish to keep just simple with some veggies, you can, it’s totally your preference.

After adding the paneer just stir once lightly and now squeeze in some fresh lemon to enhance the flavour, mix well and check and adjust the sourness and seasoning according to your taste.

Next bring it to a boil and add the cornflour and water mixture to the soup, stir well and cook until the soup thickens.

Finally add some freshly chopped coriander leaves, those where chopped earlier and add it to the soup, stir and cook for a minute, so the soup absorbs the flavour of fresh coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary