firstly, in a large kadai heat 2 tsp oil and saute 2 clove garlic, 1 inch ginger.
also, saute ½ onion and 2 tbsp coriander stem for a minute.
now add ½ carrot, 2 tbsp cabbage, 2 tbsp beans, 2 tbsp sweet corn.
saute for a minute without overcooking.
further, add 3 cup water, ½ tsp salt and ½ tsp pepper powder.
mix well and boil for 5 minutes.
prepare the cornflour slurry by mixing 1 tbsp cornflour and ¼ cup water.
mix well making sure there are no lumps.
pour the prepared slurry into the soup and mix well.
boil for 2 minutes, making sure the flavours are well combined.
turn off the flame and add 3 tbsp coriander and 2 tbsp lemon juice. mix well.
finally, garnish with more coriander leaves and serve lemon coriander soup.