Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top.
In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes. Let it boil, reduce the heat and add the cornflour mixed with water and stir ...
Add the vegetable chunks and cook for 5 minutes more ... Remove the pan from the heat. Blitz the soup with a stick blender until very smooth and season with plenty of ground black pepper.
Here we bring you a delicious soup recipe made with vegetables and chicken chunks. This soup recipe is perfect to keep yourself warm during this nippy winter season.