A refreshing, tangy, and healthy Indo-Chinese soup packed with vitamin C and crunchy vegetables.
Ingredients
For the Vegetable Prep:
Cabbage: 1/4 medium-sized (finely chopped)
Carrot: 1/2 medium (finely chopped)
French Beans: 10 (finely chopped)
Capsicum: 1/2 (finely chopped)
Paneer: 100g (cut into very small cubes)
Fresh Coriander: 1 small bunch (separate the tender stalks from the leaves; chop both finely)
For the Soup Base:
Vegetable Stock: 1.5 – 2 Liters (Use water + 1 veg stock cube, or homemade stock)
Oil: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Ginger: 1 tbsp (finely chopped)
Green Chillies: 2 (finely chopped)
White Pepper Powder: A large pinch
Sugar: A large pinch (to balance flavors)
Light Soy Sauce: 1/4 tsp
Salt: To taste
Lemon Juice: 1 to 1.5 lemons (adjust for tanginess)
Cornstarch Slurry: 4 tbsp cornstarch mixed with a little water
Spring Onion Greens: For garnish
Cooking Instructions
1. Preparation
Chop Vegetables: Use a manual or electric chopper to finely mince the cabbage, carrot, beans, and capsicum together.
Coriander Stalks: Do not throw away the coriander stems! They hold the most flavor. Finely chop the stems and leaves separately.
Stock: Boil 2 liters of water with a vegetable stock cube. Alternatively, boil vegetable scraps (peels/trimmings) in water for a few minutes and strain to make a fresh stock.
2. Sautéing Aromatics
Heat 1 tbsp oil in a wok or deep pan.
Add the chopped garlic, ginger, green chillies, and the finely chopped coriander stalks.
Sauté on high flame for a few seconds until fragrant.
3. Building the Soup
Pour in the prepared vegetable stock and bring to a boil for 2-3 minutes to let the aromatic flavors infuse into the water.
Add the chopped mixed vegetables and the paneer cubes.
Season with white pepper powder, a pinch of sugar, light soy sauce, and salt.
Cook on high flame for 2-3 minutes so the veggies cook but stay crunchy.
Tip: If any white froth (scum) rises to the top, skim it off with a spoon.
4. Thickening and Finishing
Gradually pour in the cornstarch slurry while stirring continuously until the soup reaches your desired thickness.
Once thickened, add a generous amount of fresh coriander leaves and the juice of one lemon.
Taste and adjust; add more lemon juice if you prefer it extra tangy.
Finish by stirring in chopped spring onion greens.
5. Serving
Serve hot immediately to enjoy the crunch of the vegetables and the fresh aroma of coriander.
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