This is a healthier version of lemon coriander soup, which is almost like a clear soup, and I haven’t added the cornstarch slurry that is usually added in the end to thicken the soup. You can do that once the veggies are cooked, bring back to a simmer so that the cornflour is cooked and then it’s ready to serve.
Read my review of the Philips Soupmaker and do participate in the Giveaway from Philips which is on until end of the month.
This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.
Other Indo-Chinese recipes this week from #thekitchendivas.
General Tso’s Chicken from WhiskAffair.
Schezwan Egg Fried Rice from Sinamon Tales.
Crispy Honey Chilli Chicken from FunFoodFrolic.
Veg Momos from Archana’s Kitchen.