Soups have a special place in my heart - they can be as light or heavy as one chooses. As rich or as low cal as one pleases, and barring a few vegetables, most veggies lend themselves to a soup. As readers of this blog would know by now, I have over 30+ varieties of vegetarian soups (mostly vegan and practically all of them GF !).
PIN THIS 21 soup link collection for your ready reference.
This low-cal version of Lemon Coriander Soup was long in the making (posting) to this blog, and as the little one and I love this, we prefer this mostly to the Tomato Soup that the older girl chooses while ordering out. Mom loves most soups that I make, barring the cheese-based (and so do I) and the Oriental ones (think Manchow, Manchurian, Wonton etc)
The poor husband, on his part would have soup as a punishment rather than nourishment (he gets his veggies sorted in the form of stir fries, stews, curries etc) and couldn’t really care much about soups (I secretly think he doesn't have the patience to sip through a soup and whenever we dine out too, he heads straight to main course and we are poor souls left with a bowl of soup in our hands.. Ssshh , but let’s keep this as a secret thought, shall we ? :-) )
Ahem, anyways, I have a majority and we have a good time making and consuming them ! Let’s steer to the theme on hand - LowCalFoods was the theme for week #180 of the #FoodieMondayBloghop and this theme was suggested by our member, Sujata Roy.
Sujata has a great blog encompassing many cuisines, delectable bakes and I am so glad she suggested this theme. I believe that some of the high-cal or high-fat dishes can definitely be converted into low cal ones and most of my experiments have been successful so far.
If you are an avid pro low-cal person like me, check out the following:
- 3-pepper pasta in low cal White Sauce
- Low Cal Vada Pav
- Low cal Malpua
- Low cal Paneer Makhanwala
- Umm Ali (Egyotian Dessert) - Low fat version
- Baked Low Cal Namakpare (savoury crackers)
- Baked Onion Pakora
- Baked Pepper Sev
- Baked Sev (Baked Omapudi)
- Baked Kachori
- Baked Gobi Manchurian
- Baked Sugarfree Wholewheat Karanji
- Baked Samosa
- Baked Nippattu
- Baked Paruppu Vadai (Baked Dal Vada)
- Baked Honey Chilli Potato Sticks
Let’s come to the recipe for today- Lemon Coriander Soup
{{a delicious GF & Vegan Soup that you would relish anytime, especially on a cold, rainy / wintery day !}}
Course - Snack / appetiser , Vegan and Gluten Free
PIN FOR LATER
Prep time - 10 mins, Cook time - 15 mins, Serves - 3
You would need:
15-min Homemade Vegetable Stock - 3 cups (prefer the former)
Mixed veggies - finely minced cauliflower, carrot, beans
Spring onions greens - 1 tsp (opt.)
Lemon juice - 1 TBSP
Finely minced fresh coriander - 3 tsp
Salt and pepper - to taste
Olive oil - 1/2 tsp
Onion (1/2) - minced very fine (optional)
How to:
In a soup pot / small pressure cooker, add the oil & saute onions till translucent, now add the salt, veggies and sauté for 3~4 mins.
Add the veg stock or hot water and let it come to a rolling boil Pressure cook for 1 whistle (or in a soup pot) till the veggies are tender and al dente only.
Now add the minced coriander, fresh ground pepper. Let it simmer for 3-4 mins
Add the spring onion greens, lemon juice and switch off.
Enjoy it hot or warm.