coriander lemon soup with cashew tahini cream.
Hello, foodies lovers, friends, and community greetings here is my entry to @qurator's hive chef soup.
Here it is snowing with ice-cold heavy wind. after coming back from work need to get some warmth and protection to stay strong. every day we make different warm soups and today I decided to make coriander lemon soup. The ingredients I found in my pantry.
ingredients:
1/4 onion
3 small carrots
1 spring onion
2 cm ginger
3 garlic cloves
1 tsp salt
1/2 tsp black pepper
2 -3 tsp oil
3 small cooked potatoes
1/2 green paprika
some kale was almost frozen from the garden
1/2 lemon
and handful fresh coriander
2 tbsp tahini and 2 tbsp cashew powder mixed. ( substitute for cream)
It was not easy to go shopping. so I used whatever I found in the house to make this soup.
all vegetables are chopped finely. It was less coriander but don't want to drive 20 kilometers for coriander shopping.
In a saucepan add 2-3 tsp oil
Add chopped garlic and ginger.
Add onion and kale.
Stir until the onion gets transparent.
Add carrot, spring onion, and paprika. stir them
Add salt and pepper.
and 2 cups of water.
After the vegetables are softened add coriander. normally use corn starch for thickness. but I had leftover cooked potatoes just took them in my hand and mashed them directly in the soup.
Now add around 500 ml water.2 pinches of turmeric. Cover and cook the soup for around 5-6 minutes. After switching off the heat add 1 frozen lemon zest.
and 1/2 lemon juice in the soup.
Here is cooked coriander lemon soup ready for lunch.
I use some tahini with ground cashews on the top and sprinkle some roasted spiced pumpkin seeds
For cold weather it is nice to have warm soup for lunch.