Clean, wash coriander leaves and reserve the stems. Wash and finely chop coriander leaves. Trim, wash, remove core of cabbage and cut into half centimeter sized cubes. Peel, wash and cut carrot into half centimeter sized cubes.
Peel, wash and chop onion, spring onion bulb, ginger and garlic. Crush peppercorns.
Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and saute till translucent. Add gram flour and continue to saute till yet get a nice aroma.
Add vegetable stock, coriander stems and bring to a boil. Add crushed peppercorns and continue to boil.
Add half of the chopped coriander leaves and cook for five to ten minutes. Strain and keep aside cooked vegetables.
Heat the strained soup. Add salt, lemon juice and bring to a boil again.
Season with the remaining chopped coriander leaves and serve hot.
Note: To make vegetable stock cook together one medium sized sliced onion, half a medium sized sliced carrot, two inch chopped celery stalk, two cloves of crushed garlic with five cups of water, one bay leaf, five to six peppercorns and two to three cloves for about fifteen minutes. Strain, cool and store in a refrigerator to use when required. |
