Healthy Lemon Coriander Clear SoupVeg

1

Heat the oil in a deep pot over medium-low heat.

2

Add the finely chopped garlic and ginger. Sauté briefly without browning them.

3

Add the chopped spring onion (whites and greens), finely chopped carrots, grated cabbage, chopped beans, and chopped capsicum to the pot.

4

Sauté the vegetables for 2 to 3 minutes to maintain their crunch.

5

Add salt and pepper to the vegetable mixture and stir well.

6

Pour in 1 litre of water, cover the pot with a lid, and let the soup boil on medium flame for 15 minutes.

7

Reduce the heat to low. Squeeze in the juice of two lemons (or to taste).

8

Add the chopped coriander leaves, including the stems, and mix thoroughly.

9

Taste the soup and add extra salt, pepper, or lemon juice if needed.

10

Let it simmer for another 2 minutes, then turn off the heat and serve the soup hot.