Lemon Coriander soup with vegetable wonton

Vitamin C packed, fat free, clear, delicious bowlful of bliss! 

Ingredients

For the broth-

handful of coriander stems

3-4 leaves of lemon grass

zest on 1 lemon

juice of 1 lemon

salt to taste

Tie coriander stems and lemon grass together place them in a thick bottom saucepan with lemon zest and 4 cups of water. Boil together for 10 mins or pressure cook for intense flavour.

For wonton filling-

1 tbsp each of finely chopped beans, cabbage, carrot and capsicum

1 tsp finely chopped ginger

salt and pepper to taste

cook the vegetables in a pan on high heat for a min WITHOUT  oil. stir constantly. Cool and add salt and pepper.

 For the wonton sheet-

1 cup flour

a pinch of salt and turmeric 

enough water to make a soft dough

roll into thin sheet and cut into small discs with cookie cutter or a glass. 

Place a little of the vegetable on each disc. 

Apply water along the edges of the discs. Fold and press together the edges to seal .

Shape the wontons by similarly sealing the two corners together.

Strain the broth, add salt and lemon juice and bring it to a boil.

Gently drop wontons in the boiling broth and simmer for 2 mins.

Serve hot garnished with finely chopped spring onion and coriander leaves.