Every once in a while, a pregnant woman wants a refreshing simple meal that is nutritious and easy to assemble. Coriander soup with lemon offers a boost of vitamin C and a gentle flavor that is perfect for those last few weeks of pregnancy when eating is hindered by baby’s size. This recipe can be easily changed up a bit by using lime juice or orange juice.

INGREDIENTS

3 spring onions, chopped
1 tsp fresh ginger
2 cloves garlic, chopped
2 tb olive oil
5 cups vegetable stock
1 handful coriander stems
½ cup cabbage chopped
¼ cup carrot, chopped
2 tb coriander leaves, chopped
Pepper to taste
2 tb lemon juice

DIRECTIONS

1. Heat oil in a stock pot over medium heat.
2. Add onions, green onions, ginger and garlic and sauté until onions are clear.
3. Add vegetable stock, cabbage, carrot and coriander stems and bring to a boil.
4. Throw in one-half the coriander leaves and cook for 5 to 10 minutes.
5. Remove soup from heat and strain.
6. Reserve the vegetables to serve on the side.
7. Place strained soup back in the stock pot and add lemon juice.
8. Bring to a boil and add remaining coriander leaves.

Nutritional Benefits: Tons of Vitamins
Category: Appetizer, Lunch, Main Dish