Coriander and Jelly Soup

Ingredients

• 500 ml Water (Filtered water)
• 30 g Fresh coriander leaves (Wash and coarsely chop)
• 10 g Fresh ginger (Peel and grate)
• 2 pcs Garlic cloves (Crush then finely chop)
• 1 pcs Green chili (Deseed and finely chop (optional, to taste))
• 1 c. à soupe Vegetable oil (For sautéing aromatics)
• 1 c. à café Salt (Adjust to taste)
• ½ c. à café Ground black pepper (Adjust to taste)
• 1 c. à soupe Lemon juice (Fresh, adds brightness)
• 100 g Firm tofu (optional) (Cubed, for extra protein)

Instructions

1. Prepare the aromatics

   Wash the coriander, coarsely chop the leaves, grate the ginger, crush and finely chop the garlic, deseed and finely chop the green chili.

   Time: PT5M

2. Sauté the aromatics

   Heat the oil in the saucepan over medium heat, add the garlic, ginger and chili, sauté for 2 minutes until the aromas are released.

   Time: PT2M

   Temperature: Medium heat

3. Add water and bring to a boil

   Pour the 500 ml of water into the saucepan, add salt and pepper, bring to a boil.

   Time: PT5M

   Temperature: 100°C

4. Incorporate the coriander

   Once the water is boiling, add the chopped coriander leaves, reduce the heat and let simmer for 5 minutes.

   Time: PT5M

   Temperature: 90°C

5. Blend the soup

   Remove the saucepan from the heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, let it cool slightly before blending.

   Time: PT2M

6. Season and serve

   Return the soup to low heat, add lemon juice and tofu cubes (if used). Heat for an additional 1 minute, then serve hot.

   Time: PT1M

   Temperature: Medium heat

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

10 g

Fat

2 g

Fiber

2 g