This recipe features fresh vegetables, broth, corn starch, herbs, seasonings, and lemon juice for a flavorful and nutritious meal.
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Heat olive oil in a pan, add ginger, garlic, and green chilies, and sauté for 30 seconds.
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Next, sauté the onions until they turn translucent.
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Sauté chopped carrot, cabbage, and broccoli for 2 minutes, then add vegetable broth, salt, and black pepper, bring to a boil.
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Mix one tablespoon of cornflour and ¼ cup of water in a small bowl until no lumps remain.
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Add cornflour slurry, bring soup to a rolling boil, thicken slightly, and turn off the gas flame.
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Add lime juice and coriander (cilantro) to the mixture and adjust the seasoning as needed. The recipe for Vegetable Lemon Coriander Clear soup should be served hot and piping hot.
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