Lemon And Tortilla Soup A tangy vegetable soup-mexican style This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update Main Ingredients Tortillas, Vegetable Stock Cuisine Fusion Course Soups Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Lemon And Tortilla Soup 2 Tortillas 1 tablespoon Vegetable Stock a pinch Saffron (kesar) 2 teaspoons Oil to deep fry Oil 2 medium Onions chopped 4 Green chillies chopped 4 cups Vegetable stock to taste Salt 1 medium Tomato chopped 4 Walnut kernels halved 1/2 cup Cream 1 Lemon quartered Method Cut tortillas into five by one centimeter strips. Dissolve saffron in one tablespoon of warm water. Heat sufficient oil in a deep frying pan and deep fry tortilla strips until brown and crisp. Drain on absorbent paper and set aside. Heat two teaspoons of oil in a large saucepan, add onions, green chillies and sauté till onions are soft. Add vegetable stock and salt. Cover and simmer for twenty minutes. Add tomato and simmer for another five minutes. Stir in lemon juice, walnut pieces and saffron. Remove soup from heat. Add fried tortilla strips and fresh cream. Garnish with lemon pieces and serve hot. Nutrition Info Calories 968 Carbohydrates 62.7 Protein 11.2 Fat 74.6 Other Fiber Zinc- 2.7mg #Cream #Green chillies #Lemon #Oil #Onions #Saffron (kesar) #Salt #Tomato #Tortillas #Vegetable stock #Walnut kernels Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article