Warm soup with the tanginess of lemon, freshness of coriander and bites of vegetables; light on the belly and soothing for the soul, is the lemon coriander soup. The lemon coriander soup recipe was on my mind ever since I tried this soup at a restaurant. I told my husband it is so good and seems so easy to make. And actually the lemon coriander soup recipe is absolutely fuss-free. The best part about the lemon and coriander soup is that it highlights very different flavors i.e. of lemon and coriander, which are otherwise used only for garnishing and rarely as the main ingredients.
Lemon coriander soup is rich in vitamin C. It provides a lot of relief during cold and cough. But you don’t need to wait till you get cold and cough to enjoy a bowlful of this soulful soup. Make veg lemon and coriander soup during the rainy days or cold winters days and relish it hot. You will love it for sure.
Vegetable Stock: I have always loved making and indulging in soups. Clear soups have been my favorite. But I would always make the soups using water with the other ingredients. However, when I made thukpa, I prepared vegetable stock for it. And used the vegetable stock for that soup and it added so much flavor to my soup. Ever since then I always make my clear soups (at least) using vegetable stock. Lemon coriander soup without vegetable stock would also taste good, but with the stock it is more delish and healthy.
Garlic, onions, and chili: These ingredients form the base for the lemon coriander soup. Garlic, onion and green chili are quickly cooked on high flame in the lemon coriander soup recipe. Here you can also add ginger for the flavor.
Cabbage and carrot: I have used finely chopped cabbage and carrot. You can use other vegetables too such as bell peppers, mushrooms etc. In fact, the soup can also be prepared without any vegetables at all. However vegetables add a lot of depth to this soup.
Lemon and coriander: Lemon juice and chopped coriander leaves along with the stem of fresh coriander are added once the soup is ready. Thereafter the soup should be served immediately and should not be re-heated.
Serve it immediately once it is ready.
1.This recipe serves 3-4 persons.
2.In a pan heat 1 tsp of oil.
3.Add 2 tsp of finely chopped garlic. You can also add in up to 1 tsp of finely chopped ginger.
4.Cook on high flame for 10-12 seconds.
5.Next goes in ¼ cup of finely chopped onions.
6.Cook on high flame till the onions become soft.
7.Next goes in ¼ cup of finely chopped cabbage (patta gobhi).
8.Also add in ¼ cup of finely chopped carrots (gajar). You can also add in finely chopped mushrooms, bell pepper etc.
9.Cook for 1-2 minutes on high flame.
10.Next add in 3 cups of vegetable stock.
Tips:Recipe link of vegetable stock in the ingredients section.
11.Add in the mixture of 2 tsp of corn flour mixed well in 2 tbsp of water. This helps to thicken the soup. You can avoid the corn flour water mix if you like.
12.Add in salt to taste.
13.Let the soup simmer for 3-4 minutes.
14.Switch off the flame.
15.Add in ¼ cup of fresh coriander leaves and stems. The flavors of lemon and coriander are absolutely refreshing. You can flavor the soup with white pepper powder, black pepper powder, chili sauce or soy sauce. Make sure to add very little quantity of any other flavoring agents other the main flavors i.e. of lemon and coriander will diminish.
16.Also add 1 tbsp of lemon juice.
17.Taste and check and adjust the seasoning if required.
18.Serve it hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 05 minutes
TOTAL TIME 15 minutes
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