Lemon And Coriander Soup Recipe

• For Stock
• 2 to 3 Whole Lemon Grass Stalks, washed
• 1 to 2 Chilies, slit vertically
  
  Other Ingredients
• ¼ cup Carrots, sliced
• ¼ cup Mushrooms, sliced
• ¼ cup Cabbage, diced
• ¼ cup Red Cabbage, diced
• ¼ cup Spring Onion Whites, sliced
• 2 tbsp Spring Onion Greens, chopped
• 1 tsp Oil
• Salt and Pepper to taste
  
  For Garnishing
• 1 tbsp Coriander Leaves, chopped
• 1 tsp Lemon Juice

• Take 6 cups of water in a pan. Add to it, lemon grass and slit green chilies. Bring it to boil. Simmer till the mixture reduces to about 4 cups.
• Now, filter out the water. The stock is ready.
• Take a separate pan and heat oil in it.
• Add cabbage, mushrooms, carrots, red cabbage and onion whites to the heated oil and sauté for 2 to 3 minutes.
• Now, add the stock, a pinch of pepper and salt. Bring the mixture to boil.
• Simmer until the vegetables become soft.
• Now, add the lemon juice and spring onion greens.
• Garnish with fresh coriander and serve hot.