Lemon and coriander balanced by the zest of a chili sauce.
4 cup stock
2 Tbsp onions - finely chopped
2 Tbsp lemon juice or to taste
2 tsp chilli sauce or to taste
1 tsp salt or to taste
1 tsp black pepper - powdered
1 cup hara dhania
How to Make Lemon and Coriander Soup
Bring stock to a boil.
Add onions, lemon juice, salt, half of the coriander leaves and black pepper.
Bring to a boil and simmer for a minute.
Place the rest of the dhania leaves in the soup bowls, pour soup over and serve.
For Stock: Use vegetable stock. You can add onions, carrots, garlic,
mushrooms, tomatoes, celery and peppercorns. You need to boil all these
in water for about 15-20 minutes. Pour the stock through a sieve and it for the soup. You could also use a vegetable stock cube available in leading food stores and super markets.