Lemon Coriander Soup
A hearty, comforting and tangy soup. A feel good food that's also good for you.
Equipment
- Mortar and pestle
- 2 x Pots
- Mixing spoon
Ingredients
Soup
- 2 tbsp Olive oil
- 1 bunch Coriander roots (washed thoroughy)
- 6 Cloves of garlic (crushed)
- 2 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1½ tbsp Tumeric powder
- 4 L Water
- 4 Large potatoes
- 3 Stock cubes (chicken or vegetable)
- 3 Bay leaves (optional)
- 1 Lemon (juiced)
- Salt & pepper
- Coriander leaves & lemon (garnish)
Egg noodle rice
- 1 tbsp Ghee
- 1½ cups Basmati rice
- 3 cups Water
- 2 Egg noodle nests
- Salt & pepper
Instructions
- Begin by crushing your garlic and coriander in a mortar and pestle until a rough paste is formed. In a large pot, heat the olive oil and pan fry the garlic and coriander for 1 to 2 minutes. Add the coriander cumin and Tumeric and pan fry for 30 seconds. Add the water to stop the spices from burning.
- Add the salt, pepper, stock, Bay leaf, diced potato and the chicken breast to the pot. Allow this to simmer on a medium boil. Once the chicken is cooked remove the chicken and shred. Once the potato is cooked, add the chicken back in. Garnish with fresh coriander and lemon juice
Egg noodle rice
- In a pot melt your ghee over high heat, add the egg noodles and toast until brown. Add your rice and toast for 3 to 4 minutes. Stop the cooking process by adding the water, salt and pepper. Bring to the boil. Once boiling reduce the heat and place the lid on the pot. Allow to cook for 20 minutes. When it has cooked, fluff up with a fork and prepare to serve.
Did you make this recipe?
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I made this for the third time today and it is so delicious!!!! Perfect for this cold weather and so tasty!
It’s also easy to make with most things you already have in the pantry