This is a very refreshing, soothing and a tangy soup to wind up your day. Have it as a light dinner along with some croutons, breadsticks or any grilled stuff. It is both a healthy and a wholesome option.
You have the goodness of vitamin C, the flavors of the coriander leaves and the nutritional benefits of the stems, a wide variety of veggies and paneer. Lemongrass is also added to enhance the fragrance of the soup. So check out the step by step pictorial recipe to prepare this soul satisfying soup.
- 1 cup mixed veggies (beans, carrot, capsicum, cauliflower), finely chopped
- 1 cup coriander leaves & stems, finely chopped separately
- 1 tsp. oil
- 1 tsp. butter
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 1-2 green chilies, finely chopped
- 1/2 cup paneer, chopped in small pieces
- 1 tsp. salt or to taste
- 1/4 tsp. pepper powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- 3 cups water / stock
- 2 stalks of lemongrass (white portion), slightly smashed
- 1 tbsp. corn flour mixed with 1/3 cup water
- 2 tbsp. lemon juice or to taste
- 1 tbsp. chopped coriander leaves to garnish
Heat oil and butter in a pan. Sauté the onion, garlic, ginger and green chilies till they turn translucent.
Now add all the chopped veggies and coriander stems. Stir fry for 1-2 minutes.
Add salt, pepper, roasted cumin powder and roasted coriander powder. Give it a nice mix.
Now add 3 cups water / stock and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender.
Add the paneer cubes and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency.
When done, add chopped coriander leaves and lemon juice. Give it a stir and serve as it is or along with breadsticks, croutons or grilled meat / veggies for a satisfying meal.
Heat oil & butter in a pan. Sauté the onion, garlic, ginger & green chilies till they turn translucent.
Now add all the chopped veggies & coriander stems. Stir fry for 1-2 minutes.
Add salt, pepper powder, roasted cumin powder & roasted coriander powder. Give it a nice mix.
Now add 3 cups water / stock
and the lemongrass. Simmer for 4-5 minutes on a low to medium flame till the veggies are tender.
Add the paneer cubes
and the corn flour slurry. Simmer further for 2 minutes or till the soup thickens to a desired consistency.
When done, add chopped coriander leaves and lemon juice. Give it a stir,
Serve as it is or along with bread sticks, croutons, grilled meat / veggies for a satisfying meal.
