firstly, in a large kadai heat 2 tsp oil and saute 2 clove garlic, 1 inch ginger.
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now add ½ carrot, 2 tbsp cabbage, 2 tbsp beans, 2 tbsp sweet corn.
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prepare the cornflour slurry by mixing 1 tbsp cornflour and ¼ cup water.
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boil for 2 minutes, making sure the flavours are well combined.
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turn off the flame and add 3 tbsp coriander and 2 tbsp lemon juice. mix well.
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finally, garnish with more coriander leaves and serve lemon coriander soup.
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