Quick Light-n-Lemony Soup

Submitted by Honeybeee

"A great favourite in my house. Very quick and very easy. Even if I do not have ready chicken stock, I use 1 cube of chicken taste maker for every 2 cups of water and altogether omit chicken. Tastes just as good!"

 

• Ready In: 10mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 cups chicken stock
• 1 teaspoon lemon, zest of
• 1⁄4 cup French beans (fresh or frozen)
• 1 cup coarsely cut cabbage (1" pieces)
• 1⁄4 carrot, cut in thin rounds
• 1⁄2 inch fresh ginger, cut in wafer thin rounds
• 1 small green chili, finely sliced
• 1⁄2 cup mushroom, sliced thin
• 4 drops light soya sauce
• 1 teaspoon white vinegar
• salt
• 2 lemons, juice of
• Tabasco sauce, a few drops

directions

1. Bring chicken stock to a boil.
2. Add lemon zest and beans.
3. Simmer for 1 minute.
4. Add all the rest of the ingredients except the lemon juice and tabasco sauce.
5. As soon as the soup starts to boil, remove from fire.
6. Add lemon juice and tabaso sauce and serve immediately.

Reviews

[Charishma_Ramchandani]

I doubled this recipe last night and made this for dinner. I omitted the Tabasco sauce altogether as we don't use it. I used Maggi vegetable stock with onions as a substitute for the chicken stock. The major problem with doubling the recipe came when blindly I added the juice of 4 lemons instead of 2 to the soup. I had not tasted the soup before serving. It was too strong in lemon and my family was MAD at me:( I had to add almost 2 cups of water and boil again to make it ok. I'm sorry for giving such a review, but mom gave me one bad time that night.