This Lemon coriander soup recipe is simple, light with minimalist ingredients yet the most delicious flavor. Quick to make, Adding veggies makes it a complete meal!
Who doesn’t love a bowl of piping hot soup on a rainy day??
I love soups so much because of the quick preparation and unbeatable taste.
This coriander lemon soup has a different flavor and aroma, the freshness of the coriander gives you a depth of flavor and a lemon juice gives you a mild sourness make it drool-worthy delicious.
Make a bowl and slurrrrp it!
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Why This recipe works:
Rich in vitamin C. Add more veggies to make a complete bowl of a meal. The aromas and depth of flavors are unique.
How to make Lemon coriander Soup Recipe:
Tips to make best lemon coriander soup:
Veggies: I have added carrot to this recipe. You could use other vegetables like cauliflower, broccoli, cabbage.
You can add in two ways:
Boil: Wash, dice the veggies and boil in 2 cups of water. Use veggies to the soup and the left-over stock for the soup broth.
Saute: Finely chop the veggies and cook them in butter over low-medium heat.
Vegetable stock: You can use homemade vegetable stock for more flavors. Or use vegetable broth cubes that are widely available in the market.
Vegetable broth cubes: Add the vegetable cube to warm water. Let it rest for 10 mins. The vegetable stocks are ready to be used.
Corn flour slurry: Here we use cornflour slurry to thicken the sauce. If the sauce has thickened more than the consistency you want, mix in warm water little at a time to thin out the sauce.
If the sauce is too thin, quickly make cornflour slurry (1 tbs corn flour+1/4 cup water) and add it. Over a medium heat keeps stirring, eventually, the soup will thicken.
How do you serve lemon coriander Soup?
This lemon coriander soup recipe can be served with toasted bread, Garlic bread.
How long does the lemon and coriander soup last?
Bring down the soup to room temperature and store in an air-tight container. Refrigerate for 3 days