An aromatic and healthy soup. This is an interesting deviation from the regular clear vegetable soup. Fragrant lemon grass makes this clear soup very appetizing and the coriander lends its own district flavour and colour.
Preparation Time: Cooking Time: Serves 4.
For the stock
2 to 3 pcs lemongrass (hare chai ki patti), washed 1 to 2 green chillies , slit
1/4 cup carrots, sliced 1/4 cup mushrooms (khumbh), sliced 1/4 cup finely chopped cabbage 2 spring onions, sliced 1 tsp oil salt and black pepper (kalimirch) powder to taste
For the garnish
1 tbsp chopped coriander (dhania) 1 tsp lemon juice
For the stock
Combine the lemon grass and chillies in a pan with 6 cups of water and bring to a boil.
Simmer till it reduces to approx. 4 cups. Strain and keep the stock aside discarding the lemon grass and chillies.
How to proceed
Heat the oil in a pan and add the carrots, mushrooms, cabbage and spring onions and sauté for 1 to 2 minutes.
Add the stock, salt and pepper and bring to a boil
Simmer till the vegetables are crunchy.
Serve hot garnished with coriander and lemon juice.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.