Lemon Coriander Soup
Light, vegan, and loaded with flavor, Limoneira® lemon coriander soup is an Indian dish. You can mix and match other veggies – it's a great way to use leftover beans or sweet corn. It's a great option for lunch or dinner, and tastes even better the next day.
Ingredients
- 2 tablespoons neutral flavoured oil
- 1 inch ginger minced
- 4 cloves garlic minced
- 1/3 cup spring onions chopped
- 1 green chilli finely chopped
- 1 Limoneira® lemon zest & juice
- 1 carrot grated
- 1/4 cup cabbage shredded
- 1 cup button mushrooms chopped
- 4 cups vegetable stock
- Salt to taste
- Black pepper to taste
- 1/2 cup coriander leaves chopped
Garnish
- 1 tablespoon coriander leaves chopped
- 4 Limoneira® lemon slices
Instructions
- Heat the oil at a medium setting.
- Add the ginger, garlic, and chopped green chilli, and sauté for one or two minutes until fragrant, but not browned.
- Add the spring onions and lemon zest, and continue to cook for another minute or two.
- Next, add the grated carrots, cabbage, and chopped mushrooms, along with 1/4 cup coriander, and cook for 3 to 5 minutes.
- Pour in the vegetable stock and lemon juice, and stir together.
- Season with salt and pepper to taste.
- Cover the pot, and simmer for 15 to 20 minutes, until the vegetables are tender.
- Stir in remaining 1/4 cup chopped cilantro just before it is done.
- Garnish with chopped coriander and lemon slices, and serve hot.
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