Ingredients
-
1 handful Enoki Mushrooms(Alternative - Button mushroom)
-
1/2 cup Red bell pepper
-
1/2 cup Yellow bell pepper
-
1/4 cup Brocolli(avoid using stems)
-
1/4 cup Zuccini
-
2 tbsp Spring onion
-
1/4 cup Green cabbage
-
2 tbsp Baby corn
-
1 tbsp garlic
-
1 tbsp ginger
-
green chilli(Optional)
-
few coriander leaves
-
1/4 tspn turmeric powder
-
1/2 tspn Black pepper powder
-
as required salt
-
1.5 tspn corn starch
-
750 ml water(for soup quantity)
-
1/4 cup water(for diluting corn starch)
-
1 tbsp oil
Directions
Vitamin C-rich soup, immunity booster, cold-and-flu remedy, post-delivery recovery and what not?…
This soup is a combination of lemon coriander Korean-style soup with exotic vegetables from western countries. We can make it with pre-available vegetable stock, or you can just prepare it right away.
All you need is some fresh exotic vegetables and lots of pepper. this is a very good remedy when you are looking forward to boosting immunity or while you are recovering from any ailment. The taste is just brilliant, and you will never feel full or bored of having it. This can be had by kids from the age of 2 and adults of any age.
Firstly, we need to finely chop all of these vegetables as follows. Enoki mushrooms, baby corn, Zuccini, red & yellow bell pepper, cabbage, spring onions and their leaves, a little bit of broccoli, garlic, ginger, and green chili. In a hot pot, add some oil followed by finely chopped ginger, garlic, and spring onions.
NOTE that you don’t burn or turn any of the ingredients to golden brown. because this will affect the texture of our soup at last. Just when the garlic, ginger and onion have started to sweat, you can add in all the vegetables. Add salt, turmeric powder, a lot of pepper powder, and green chili. Pour the water and give a good stir. Put the stove on simmer, cover and cook the vegetables until the veggies look soft but not mushy.
Few important steps to remember:
Add spring onion leaves, coriander leaves and cornstarch water; bring it to one rolling boil and turn off the gas immediately. else the greens will start turning darker. Add lemon right before you are about to turn off the gas. If you add lemon earlier, you won’t find the lemony aroma and flavour. And if you also turn off the gas before your starch water has got cooked well, then you will taste the raw smell of corn starch in your mouth. It helps in thickening the soup’s consistency.
This soup is to be served hot right after you turn off the gas. Else the vegetables will start leaving water. Now, because we have added cornstarch water, this consistency will get diluted if the soup is served very late.
That’s all it is! very simple as it sounds.
