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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

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