Mint coriander soup Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds. Let them splutter.
• STEP 2.Add chopped onions and sauté until they turn translucent.
• STEP 3.Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chopped mint leaves, coriander leaves, and green chilies. Sauté for a few minutes.
• STEP 5.Add vegetable stock, salt, and pepper. Bring it to a boil and simmer for 10 minutes.
• STEP 6.Blend the soup until smooth using a blender or immersion blender.
• STEP 7.Strain the soup to remove any fibrous bits.
• STEP 8.Garnish with fresh mint leaves and serve hot or chilled.

Cooking Tips

• You can adjust the spiciness of the soup by adding more or fewer green chilies.
• For a creamier texture, you can add a splash of coconut milk or cream.
• If you prefer a chunky soup, you can skip the blending step and serve it as is.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Serve the soup hot with a side of crusty bread or as a refreshing cold soup on a hot day.