Herb clear soup

Herb clear soup:

Sounds different right?

Yes, taste and aroma are awesome everyone will like it. Easy to prepare in minutes, no wastage policy. Normally we throw the Coriander stem, Mint stem, curry leaves twigs here we use these as main ingredient to make soup. Surprisingly unbelievable taste to say, try you will realize it.

Now we will try to keep herbs in stock for usage. Normally, we collect leaves to store in the refrigerator and throw the stem as unwanted now on-words don’t throw it collect and make soup. The same method can be followed to prepare drumstick stem soup.

Healthy soup ingredients:

To Boil:

Coriander stem, Mint stem ( Pudhina) Curry leaves-1 cup

Clean and cut roughly to cook.

Toor Dal cooked 1 tablespoon

Onion shallots-4

Garlic pods-3

Green chilli-1

Tomato one half

To Season:

Butter-1/4 tsp

Cumin seeds-a pinch/Garam masala 1 pinch

Cury leaves

Turmeric powder-2 pinch

Salt-1/4 tsp

Pepper-2 pinch

Few drops of lime juice on serving

Method:

Boil the above mentioned “To Boil ingredients” in the pressure cooker for 3 to 5 whistles.

Once it cools down mash it well and strain using the stainless steel strainer.

Note: If you prefer the soup bit thicker consistency you can grind in the mixie for second add water and strain it. (Remove sticks in the boiled soup and grind)

Heat pan, add butter and season it with “To season” ingredients. Add salt, turmeric powder and curry leaves, allow it to boil for 2 to 3 minutes.

Now sprinkle pepper and serve, garnish with few chopped coriander leaves and lime juice if prefered.

For children, a tablespoon of coconut milk can be added while boiling. add milk and switch off immediately it gets curdle if allowed to boil for a long time.

Yummy Herb clear soup is ready to serve with some vegetable fritters.

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