Tuesday, June 23, 2015

Burnt Garlic Lemon Coriander Soup

A simple , soothing , delectable soup.

What you need
For the stock :
6 cups water
1/2 roughy chopped onion
1 cup roughly chopped carrot
1/2 cup chopped celery sticks
1/2 cup chopped lemon grass
1 cup roughly chopped coriander

In a stockpot , add water and the rest of the ingredients and boil for 15 mins.
Cool for a bit and then remove the veggies by straining the water. The water is the stock you need.

For the Soup:
4 cups stock
1 cup sliced mushrooms
1 cup diced mixed vegetables ( carrots /french beans/peas)
Juice of 1 Lemon
Salt and White pepper to taste
Chopped Spring onions
Chopped Coriander
Burnt Garlic ( Fry chopped garlic in oil until they turn dark brown)

In a stock pot , add the vegetable stock . Once it comes to a boil , add the mixed veggies  and mushrooms. Cook until soft. Add salt and white pepper to taste . Add juice of 1 lemon and switch off the flame.
Add the spring onions , coriander and 1 tsp burnt garlic just before serving the soup.

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