Lemon Coriander Soup with Zucchini Noodles
Ingredients
- ½ cup finely chopped fresh coriander leaves (dhania patta)
- 1 small zucchini, spiralised into noodles
- 1 L water
- 1 small onion, chopped
- 1 celery, chopped
- 6 cloves garlic, chopped (for the stock)
- 1 tsp chopped garlic
- 4-5 whole black peppercorns (kali mirch)
- ⅛ tsp black pepper (kali mirch) powder
- Unrefined salt to taste
- A few sprigs of lemon grass
- 2-3 kaffir lime leaves
- 1-2 leaves of spring onions
- Juice of 1 lemon
Method
For the Coriander Stock
In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery and 2-3 cloves of chopped garlic. Boil the stock for 7-10 minutes. Strain the stock and keep aside.
For the Soup
Take some chopped garlic and whole peppercorns in a pan. Sauté for a while. Now, add the stock. Add salt, pepper, lemon grass, kaffir lime leaves and let it cook for another 5-7 minutes. Before serving, remove the lemon grass and kaffir lime leaves. Add finely chopped coriander leaves, zucchini noodles, spring onions and lemon juice and serve hot.
Serves 4
