Lemon Pepper Soup

Ingredients

• 1 1/2 tablespoons Lemon Juice
• 8-10 Mushrooms finely chopped
• 1 Lemon
• 1 tablespoon Crushed black peppercorns
• 1 teaspoon Oil
• 1/2 tablespoon Garlic finely chopped
• 4-5 Spring onion bulbs finely chopped
• 2 medium Carrots peeled and finely chopped
• 1/4 medium Cabbage finely chopped
• 1 medium Green capsicum finely chopped
• 2-3 cups Vegetable stock
• 2 tablespoons Fresh coriander stems chopped
• to taste Salt
• 1 tablespoon Cornstarch
• Chinese bean sprouts for serving

Method

1. Heat oil in a non-stick wok, add garlic and spring onion bulbs and sauté till garlic turns brown.
2. Add carrots, mushroom and cabbage, mix well and sauté for two minutes.
3. Add capsicum, toss and sauté. Add crushed peppercorns, toss and sauté for a minute.
4. Add vegetable stock, coriander stems and salt, mix and bring to a boil.
5. Add little water to cornstarch and mix well to make a smooth slurry. Add slurry, little by little, to the wok and keep stirring. Add lemon juice and mix.
6. Grate lemon peel and add, mix and simmer for two minutes.
7. Serve piping hot, garnished with Chinese bean sprouts.

Nutrition Info