Lemon & Pepper Soup

Ingredients

Lemon juice - 2 tablespoons
Black peppercorns, crushed - 1/2 teaspoon
Oil - 1 teaspoon
Gram flour (besan) - 1 tablespoon
Carrot, sliced thinly - 1 medium
Cabbage, shredded - 1/4 small
Mushrooms, sliced - 4-6
Green capsicum, seeded and chopped - 1 medium
Tomato, chopped - 1 medium
Salt - to taste
Vegetable stock - 4-5 cups
Bean sprouts - 1/2 cup

Method

• Heat oil in a saucepan, add besan and stir-fry briefly.
• Add carrot, cabbage and mushrooms and stir. Add capsicum, tomato and salt.
• Stir for a minute.
• Add vegetable stock and let it come to a boil.
• Simmer for two to three minutes.
• Add crushed black peppercorns and take off heat.
• Add bean sprouts and lemon juice.
• Stir and serve piping hot.