INGREDIENTS
Lemon Coriander Soup
Servings - 2 - 3
INGREDIENTS

Oil - 15 milliliters
Ginger - 1 teaspoon
Garlic - 2 teaspoons
Onions - 35 grams
Spring onions - 25 grams
Carrots - 35 grams
Coriander - 20 grams
Vegetable stock - 850 milliliters
Salt - 1/4 teaspoon
Black pepper powder - 1/4 teaspoon
Lemon juice - 30 milliliters
Corn flour - 1 tablespoon
Water - 30 milliliters
Coriander - for garnishing
PREPARATION
1. Heat 15 milliliters oil in a pan, add 1 teaspoon ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.
2. Then, add 35 grams onions and fry till translucent.
3. Now, add 25 grams spring onions, 35 grams carrots and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 20 grams coriander and mix it well.
6. Then, add 850 milliliters vegetable stock, 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
7. Bring it to a boil.
8. Now, add 30 milliliters lemon juice and stir well.
9. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
10. Pour the mixture into the pan and mix it well.
11. Bring it to a boil.
12. Boil for 5 - 7 minutes on medium heat.
13. Garnish with coriander.
14. Serve hot.
Veg Manchow Soup
Servings - 2 - 3
INGREDIENTS
Oil - 30 milliliters
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 2 teaspoons
Onions - 30 grams
Spring onions - 30 grams
Carrots - 70 grams
Bell pepper - 65 grams
Cabbage - 70 grams
Green beans - 60 grams
Mushrooms - 50 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Vegetable stock - 1 litre
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Corn flour - 2 tablespoons
Water - 60 milliliters
Spring onions - for garnishing
Fried noodles - for garnishing