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

Ingredient Substitutions

• Instead of Water: Vegetable broth
• Instead of Fresh coriander leaves: Flat-leaf parsley, Basil
• Instead of Fresh ginger: Ground ginger
• Instead of Garlic cloves: Garlic powder
• Instead of Green chili: Chili flakes
• Instead of Vegetable oil: Ghee, olive oil
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Lemon juice: Apple cider vinegar
• Instead of Firm tofu (optional): Tempeh, cooked chickpeas

Equipment Needed

• Medium saucepan
• Immersion blender or regular blender
• Wooden spoon
• Chef's knife
• Cutting board

Critical Steps — Do Not Skip

• Sauté the aromatics without burning them
• Bring the water to a boil
• Blend the hot soup while avoiding splashes

Chef Tips from the Video

• Use fresh coriander of the day for a more intense flavor
• Lightly toast the ginger before grating for a deeper aroma

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the flavored broth ahead of time and keep it refrigerated to save time.