Lemon Coriander Soup is a light, zesty, and aromatic appetizer perfect for any season. Try making a pot today, and relish the comfort of this classic soup!
Estimated reading time: 4 minutes
Whether you are looking for a comforting bowl of soup on a chilly evening or a low-calorie appetizer during a detox, lemon coriander soup is an excellent choice.
It combines the zesty freshness of lemon with the herbaceous flavour of coriander to create a comforting bowl of goodness.
Why Lemon Coriander Soup?
- Health Benefits: Packed with vitamin C from lemon and antioxidants from coriander, this soup boosts immunity, aids digestion, and promotes overall health.
- Low in Calories: Ideal for those watching their calorie intake, lemon coriander soup is light yet filling.
- Customizable: It can be adapted to suit various dietary preferences, whether vegan, gluten-free, or low-carb.
- Quick and Easy: With minimal ingredients and a simple cooking process, this soup is perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need
- Fresh Coriander Leaves and Stalks are the key flavouring ingredients for this soup.
- Flavour Enhancers: Ginger, Celery, Garlic, Green Onion
- Vegetables: Carrot, Mushroom, Cabbage, Green Beans
- Lime Juice perfectly complements the flavour of garlic and coriander.
- Vegetable Stock to make the base of the soup. Substitute it with water or stock powder.
- Vegetable Refined Oil or sesame oil to saute the aromatics.
- Corn Starch slurry to thicken the soup and give a luscious consistency.
- Salt, and Black Pepper for seasoning.
- Optional Add-ins: Sweet Corn Kernels, Silken tofu or Paneer, Shredded Chicken
How To Make Soup
Step 1: Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
Step 2: Add Vegetables and Stock
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Add cornstarch slurry. Mix well.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
Step 3: Season and Flavour
- Turn off the heat and stir in the freshly squeezed lemon juice.
- Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
Lemon coriander soup is highly adaptable. Here are some ideas to make it your own:
- For a Creamier Texture blend half of the soup and mix it back.
- Vegan Protein Boost: Add tofu, chickpeas, or edamame.
- Spice It Up: Add green chillies or add a pinch of red chilli flakes.
- Add Noodles: Cook noodles in the simmering soup and serve it like a one-pot vegetable meal.
More Soup Recipes
- Minestrone Soup
- Green Goddess Soup
- Tibetan Thukpa Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
- Vegan Thai Coconut Soup
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Lemon Coriander Soup Recipe
Lemon Coriander Soup is a light, and aromatic appetizer perfect for any season. Try making a pot today, and relish this comforting soup!
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Calories: 684kcal
Ingredients
- 1 tablespoon vegetable refined oil
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 celery stalk, finely chopped
- 1 tablespoon green onion, finely chopped
- 1 small size onion, finely chopped
- 1 Cup mixed vegetables (carrot, cabbage, mushroom), shredded
- ¼ Cup finely chopped green beans
- 3 Cup vegetable stock (get recipe)
- 1 tablespoon cornflour (cornstarch)
- ½ teaspoon salt or to taste
- ¼ teaspoon crushed black pepper or to taste
- 100 gram paneer (cottage cheese), cut into cubes
- handful of fresh coriander leaves, chopped
- 1 lime, juiced
Instructions
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Combine cornstarch with ¼ cup of water and make a smooth slurry. Add it to the simmering soup. Stir nicely to combine and avoid lump formation.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
- Turn off the heat and stir in the freshly squeezed lemon juice. Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
- Serve lemon coriander soup warm.
Recipe Notes:
- Lemon coriander soup stores well in the refrigerator for up to 3 days. To adjust the consistency, reheat it gently on the stovetop or in the microwave, adding a splash of water or stock if needed.
- Adding cornstarch for thickening is optional. The soup tastes good and comforting even without starch.
- Do not add lemon while boiling or simmering the soup. It might become bitter.
Nutrition
Calories: 684kcal | Carbohydrates: 67g | Protein: 23g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 4108mg | Potassium: 761mg | Fiber: 13g | Sugar: 13g | Vitamin A: 11054IU | Vitamin C: 54mg | Calcium: 610mg | Iron: 3mg
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