Lemon Coriander Soup
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!
What You'll Find in This Post (Show all)
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.
FAQ:
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
Other Soup Recipe You might Like to Try:
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Lemon Coriander Soup
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 3 1x
Description
This Lemon coriander soup is simple, light with minimalist ingredients yet the most delicious flavor. Quick to make, Adding veggies makes it a complete meal
Ingredients
- 1/2 cup Coriander leaves
- 2 tbs spring onions
- 1 tbs butter
- 1 tbs garlic (minced)
- 1 tbs ginger (minced)
- 1 green chili
- 3/4 cup carrot
- 3/4 cup onion
- 2 tbs lemon juice
- 1 tsp pepper powder
- 3 cups of water ((vegetable stock))
- 2 tbs cornflour
- 1/2 cup water (for cornflour slurry)
- 1 tsp salt
Instructions
- Heat 1 tbs butter in a saucepan. Add 1tbs minced garlic, 1tbs minced ginger, and 1 slit green chili. ( I like spiciness, you can also omit green chili). Stir fry for 1 or 2mins
- Add chopped 3/4th cup chopped onions and 3/4th cup carrot. Add salt, Stir fry the onion and carrot for 3 mins over medium heat.
- Add 2 tbs spring onions and chopped coriander leaves reserving 2 tbs of coriander to add later.
- Add 3 cups of water. Cover and cook for 5 mins.
- Quickly mix 2 tbs of cornflour to a 1/2 cup of water. Add to the soup then bring the soup to boil. The soup thickens and you can see a glossiness of the soup.
- Sprinkle pepper powder. Add remaining coriander leaves.
- Turn off the heat, Squeeze 2 tbs of lemon juice. Stir and cover for 5 mins.
Notes
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.
- Category: Appetiser, Soup
- Cuisine: Indian, south Indian