When we arrived at the Dehradun airport in northern India, a one hour flight from Delhi, en route to Ananda Spa in the foothills of the Himalayas, we were greeted with delicious and rejuvenating fresh green vegetable and fruit juices, flavored with raw ginger and galangal, prepared at the Spa.
The drinks tided us over until we arrived at Ananda, where we were treated to a delicious lunch set on the terrace, loaded with beautifully spiced local vegetables, meats and handmade Indian breads. Executive Chef Narendra continues to set the culinary bar extremely high. The food is extremely flavorful but healthy–not what Americans are used to when it comes to American-style Indian cuisine.
Dining outdoors, with breathtaking views of the mountains, we found this Lemon Coriander Soup to be light but satisfying, and it’s very easy to make. The chef served it at every meal–upon request–and we never tired of it. Each time was as as good as the last.
LEMON CORIANDER SOUP
1/4 cup chopped carrots
1/4 cup chopped cabbage
1/4 cup button mushrooms
1 bunch spinach, washed
1/4 cup chopped bokchoi
2 tbsp chopped Chinese cabbage
2 tbsp chopped zucchini
1 tsp sea salt
1 bunch coriander, chopped
2 good squirts of lemon juice
1/4 tsp white pepper powder
2 tsp chopped spring onion (scallions)
3 cups vegetable stock
Put all vegetables except spring onion into vegetable stock. Bring to a boil and skim the surface. Add salt and pepper, and lemon juice. Pour into a bowl, sprinkle with spring onion, and enjoy!
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