Spring Onion Soup

          In my quest to make different types of soups, now it is the turn of Spring Onion Soup. Very easy and delicious, it can be relished as a light meal with bread croutons / soup sticks or as an appetizer. The consistency can be adjusted according to individual preference. You may strain it if preferred. This is a soup apt for a cold winter night. 

• 4-5 spring onion stalks, chopped
• 1/2 cup coriander leaves, chopped
• 1 tbsp. jowar / sorghum flour
• 1 tsp. olive oil
• 1 tsp. butter
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies (opt)
• salt to taste
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. lime juice or to taste
• 1 tsp. chopped spring onion to garnish (opt)
• 1 fresh red chili, chopped to garnish (opt)

   

          Heat oil and butter in a pan. Add the onion, garlic, ginger and green chilies. Sauté till they turn translucent.

          Then add the chopped spring onion, coriander stems, jowar flour and the dry spices.  Sauté for 2-3 minutes. 

          Add 3-4 cups water and pressure cook for 2-3 whistles. Blend it when it cools down. While serving, heat through and add lime juice. 

          Garnish with chopped spring onion and fresh red chilies (opt). Serve it hot in individual bowls and relish as a light meal or as an appetizer.