Lemon Coriander Soup
Lemon coriander soup | Restaurant style lemon coriander soup recipe
Soups are everyone's favorite. They are healthy and nutritious. Lemon coriander soup is versatile, healthy and extremely easy to make. If you have been looking for a lemon coriander soup recipe like restaurants, you have come to the right place. Here I bring you the step by step guide on how to make lemon coriander soup at home.
Before we jump into the recipe let us look how healthy lemon coriander soup is.
- Lemon coriander soup is a rich source of Vitamin C, which is a natural immunity booster.
- This soup is beneficial against cold and cough during winter season.
- Vitamin C helps heart health and weight control.
- Coriander leaves also has numerous benefits which includes aids digestion, lower blood glucose levels in diabetes.
What is lemon coriander soup ?
Lower the flame and cook for 30 minutes by covering the pan. Stain and discard the vegetables.
Steps to make the recipe
Lemon Coriander Soup Recipe
Lemon coriander is a healthy Vitamin C rich clear vegetable soup. Made with herbs and vegetables and flavoured with some fresh coriander leaves and lemon juice.
Ingredients
- 1 cup cabbage shredded
- 1 tablespoon finely chopped carrot
- 2 lemon wedges for juice
- 1/4 cup fresh coriander leaves
- 1/4 tablespoon green chili paste
- 1/4 tablespoon chopped garlic
- 1/3 tablespoon salt or as per taste
- 1/4 tablespoon white paper powder
- 1 tablespoon corn flour
- 2 cup vegetable stock
- Water as required
- 2 carrot
- 1 big onion
- 6 garlic cloves minced
- Salt as per taste
- 1 tablespoon cooking oil
- Some finely chopped celery
- Parsley and fresh thyme (optional)
Instructions
Making vegetable stock- Hea oil in a deep vessel pan. Add the vegetables garlic, onion, carrot and salt. Cook them for 2 to 3 minutes under high flame heat.
- Add 3 cup water and simmer. Close the pan with a lid and boil for 30 minutes under slow flame heat.
- Stain and discard the vegetables. The stock water is ready.
- Heat some oil in a wok or deep vessel pan and fry the chopped garlic till ligh golden.
- Add green chili paste, shredded cabbage and chopped carrot and stir fry for 30 seconds in high flame heat.
- Pour 2 cup vegetable stock or water and simmer. Add white pepper powder and salt. Stir to mix.
- Then add the chopped coriander leaves and lemon juice and give a good stir.
- Make a slurry by mixing 1 tablespoon corn flour with half cup water and pour into the soup slowly.
- Simmer till the soup become thick. Remove and serve hot topping with some fresh chopped coriander leaves.
Chef's Notes
- You can add some flavouring herbs like parsley and fresh thyme while making the vegetable stock.
- You can add different vegetables of your choice.
📊 Nutritional Value (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 67 kcal |
| Protein | 1.4 g |
| Fat | 2.8 g |
| Carbohydrates | 9.1 g |
ℹ️ Additional Info
Course: Appetizer | Cuisine: Indo-Chinese | Method: Stir Fry
Lemon coriander soup recipe video
Frequently Asked Questions
Absolutely. If you prefer a clear, light soup, you can skip cornflour. Just simmer the vegetables longer to extract flavor and achieve a naturally rich broth.
Common choices include carrots, cabbage, beans, capsicum, and spring onions. You can also add mushrooms, broccoli, or zucchini for variety and extra nutrition.
Use fresh lemon juice (not bottled), add chopped coriander at the end to preserve freshness, and season with freshly ground pepper or a dash of soy sauce if you like an Asian twist.
Yes, you can prepare the soup base a few hours ahead. However, add lemon juice and coriander just before serving to retain the fresh flavor and aroma.
Yes, Veg Lemon Coriander Soup is naturally vegan as it’s made with plant-based ingredients. Just ensure you use vegetable stock instead of any animal-based broth.
Definitely! Adding boiled noodles, tofu cubes, or even cooked quinoa can turn this light soup into a wholesome one-pot meal.
Allow the soup to cool, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently and add a squeeze of fresh lemon juice before serving.
It pairs well with garlic bread, spring rolls, or steamed rice. For a light meal, enjoy it with a crisp salad or grilled sandwich.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!
