Lemon Coriander Soup

Ingredients

• 1.5 tbspLemon juice
• 1/4 cupCoriander leaves, finely chopped
• 2 tspButter
• 2–3 tspGarlic
• 1–2Green chillies
• 1/4 cupOnion, finely chopped
• 1/8 cupCabbage, finely chopped
• 1/8 cupCarrot, finely chopped
• 3 cupsVegetable stock or water
• to tasteSalt
• to tastePepper
• 1.5 tbspCornflour
• 1/2 cupCornflour water
• 1 tspAjinomoto (optional)

Method

1. 1

   Melt butter in a wok. Add chopped garlic and green chillies. Sauté on high for 30 seconds.

2. 2

   Add chopped onion. Cook on medium 2 minutes till translucent.

3. 3

   Add the chopped carrot and cabbage. Toss 1 minute.

4. 4

   Pour in the vegetable stock or water. Salt and pepper to taste. Cook 1–2 minutes till the carrot just bites tender.

5. 5

   Whisk cornflour in 1/2 cup water. Drizzle into the simmering soup. Boil 1 minute.

6. 6

   Off the heat, stir in lemon juice and coriander leaves. Optionally a pinch of ajinomoto.

7. 7

   Serve hot — the lemon flavour is brightest in the first 5 minutes.