Lemon coriander soup-No croutons required

I am not at all happy with my blog snaps :(…..this is the first time i am using the camera for food photography and I am just not aware of the different settings of the camera. I think I desperately need my hubby’s help!! I have been blog hopping the whole morning …..kudos to all you food bloggers! How do you manage to click such beautiful snaps?Please do help me out with your advice regarding photography.

Today i am going to post a refreshing soup,lemon coriander soup with mushrooms and carrots tried from Nita Mehta‘s new Chinese collection. It’s got a hint of ginger in it which is quite soothing if you are suffering from a bad throat.I am a die hard fan of Neeta Mehta,her recipes turn out to be lip smacking and are meant for the Indian palate.So i will leave you with the ingredients and the method.Wish me luck…….for photography of course!!Enjoy the aromatic soup!!

I am sending this soup as my entry for “no croutons required” event started by Lisa of Lisa’s kitchen and Holler of Tinned tomatoes.l

Lemon coriander soup-No croutons required

Print Recipe

I am not at all happy with my blog snaps :(.....this is the first time i am using the camera for food photography and I am just not aware of the different settings of the camera. I think I desperately need my hubby's help!! I have been blog hopping the whole morning .....kudos to all you food blogge

• Courseappetizer
• Cuisinechinese

Servings	Prep Time
4 serving	10 minutes

Cook Time

20 minutes

Servings Prep Time 4 serving 10 minutes

Cook Time 20 minutes

Lemon coriander soup-No croutons required Print Recipe I am not at all happy with my blog snaps :(.....this is the first time i am using the camera for food photography and I am just not aware of the different settings of the camera. I think I desperately need my hubby's help!! I have been blog hopping the whole morning .....kudos to all you food blogge Courseappetizer Cuisinechinese Servings Prep Time 4 serving 10 minutes Cook Time 20 minutes Servings Prep Time 4 serving 10 minutes Cook Time 20 minutes

Ingredients

For Stock:

• 5 cups water
• 1 1 tsps lemon grass lemon rind stick chopped or ( i used 4-5 sticks dried )
• 1/4 cup coriander chopped with stalks
• 1 " pc ginger sliced
• 2 1 tej laung ( cloves), patta (bay leaves)
• 2 seasoning cubes ( maggi, knorr or any other brand)

other ingredients:

• 1/2 1/4 cup carrot or carrot , sliced paper thin diagonally
• 2 mushrooms cut into thin slices ( optional)
• 1 tsp red chilli oil , a pinchof pwdr
• to taste salt pepper ( the seasoning cube already has ) and
• 2 - 3 tbsps lemon juice sugar , 1/4 tsps
• 1 1/2 tbsps cornflour water dissolved in 1/4 cups
• 2 tbsps coriander torn roughly with hands

Servings: serving

Instructions

1. For stock, mix all the ingredients under stock with the 5 cups water,bring to aboil and keep on low flame for 2-3 minutes.Keep aside.
2. Heat 1 tsp oil in a pan, add apinch of red chilli pwdr and immediately add carrots and mushrooms.saute for 1 min at medium flame.
3. Add pepper,check salt and add more if required. Boil.
4. .Strain the prepared stock into the vegetables in the pan.
5. Add the cornflour dissolved in water, stirring continuously.
6. Add lemon juice,sugar and coriander leaves,simmer for 2 mins.Remove from fire and serve hot.

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