A very light and a refreshing soup with the leftover stalks as they contain a lot of nutrients and then keeps your wastage to a minimum. It gives out a very distinctive flavour, so try adding this versatile soup to your daily menu. To give it some body, I used oats and masoor dal for added proteins, but it can be skipped according to you preferences.
- cup coriander stalk, chopped
- 1/2 cup spinach stalk (only the tender ones), chopped
- 1 tbsp. olive oil
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 1 bay leaf
- 2 1/2 cups vegetable / chicken stock
- 1 tbsp. masoor dal, soaked for 15 minutes
- 1 tbsp. oats
- salt and pepper to taste
- 2 tsp. lime juice
Heat oil and saute the bay leaf . Then add the onions and garlic and fry till light brown. Then add 2 cups vegetable stock, both the coriander & spinach stalks, masoor dal, oats, salt and pepper and pressure cook for 3-4 whistles.
When cool, discard the bay leaf. Blend into a puree and heat through. Serve with a dash of lime juice.