This Lemon Coriander Soup is a nutritious and delicious vegan recipe that takes only 20 minutes to prepare. It’s perfect for cold nights when you need something warm and comforting. The soup has bold Indian flavors that are well-balanced with crunchy, colorful veggies. It’s also rich in vitamin C and low in calories, making it a healthy choice. You can serve it as an appetizer or enjoy it as a comforting meal on cool days. Plus, it’s great for when you’re feeling under the weather.
Today, I want to share a delicious recipe that will warm your soul and tantalize your taste buds – the Lemon Coriander soup.
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Lemon Coriander Soup
In the US, coriander is commonly known as cilantro. However, in India and Europe, cilantro is referred to as coriander.
Lemon Coriander soup is an Indo-Chinese recipe. It has spicy-tangy flavors and is a satisfying and hearty meal.
The Lemon Coriander soup recipe includes various vegetables, coriander stems and leaves, fresh lemon juice, and minimal spices. This soup is not only warming and nutritious but also loaded with vitamin C, making it an immune booster and antioxidant. It is a favorite in Indian and Southeast Asian cuisine and can be found in almost every North Indian restaurant in India.
In addition to being a delicious treat, Lemon Cilantro soup is also a soothing remedy during the winter or when feeling under the weather. It is a perfect option for lunch, dinner, or a snack.
Ingredients Required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Ginger and garlic – make sure to use fresh ones.
- White onions – Feel free to swap regular green onions or shallots instead.
- Vegetables – I used cabbage, carrots, bell peppers, and corn. Feel free to use your choice of vegetables.
- Green Chilies – for the spice kick.
- Black Pepper & Salt
- Low sodium vegetable stock – Vegetable stock adds lots of flavors. Feel free to use water instead.
- Lemon – You can only make lemon coriander soup with fresh lemons! Both lemon juice and zest are essential to brighten the flavor of this soup.
- Dark soy sauce – For the umami flavors.
- Coriander (Cilantro) – This soup will need coriander stems and coriander leaves. Make sure to use fresh cilantro.
- Corn Starch – used to make a slurry to thicken the soup.
- Oil – Any cooking oil works fine.
Step-by-step process
- Heat oil in a pot. Add ginger, garlic, green chilies, and coriander (cilantro) stems. Saute for a few seconds.
- Now add onion, carrots, bell pepper, cabbage, and corn. Mix and sauté for 1 minute.
- Add vegetable stock, salt, black pepper, soy sauce, lemon juice, and lemon zest. Mix everything well and let the soup come to a rolling boil. This will take around 8 to 10 minutes.
- Now, take the cornstarch in a separate bowl and add 2 tablespoon water. Mix well.
- Add this cornstarch slurry to the boiling soup. Mix and cook for about 2 minutes.
- Switch off the flame and add coriander (cilantro). Stir well.
- Your Lemon Coriander soup is ready. Serve hot.
Serving Suggestions
This lemon coriander soup is excellent on its own, or you can pair it with a side of bread, summer rolls, spring rolls, and a fresh salad.
You can top it with finely chopped cilantro leaves and sliced green onions for texture and crunch.
Storing
To make this soup ahead as meal prep, cut the veggies and refrigerate it in airtight containers.
Lemon coriander soup tastes best when served hot and fresh. You can also refrigerate it for 1 to 2 days.
This soup can be stored in the freezer for later use. Let the soup cool completely, then transfer it to a container suitable for freezing. The soup can be stored in the freezer for up to 3 months.
To reheat the soup, use the microwave or stovetop until warm. If the soup is frozen, it should be thawed overnight in the refrigerator before reheating it on the microwave or stovetop.
Variations
- You can also use vegetables of your choice, like peas, sweet corn, mushrooms, and zucchini.
- Add some cubed tofu to include plant-based protein in your diet.
- Add more finely chopped green chilies or red chili flakes to the soup to make it spicy.
- Add noodles of your choice to the soup to make it filling.
Tips, notes, and FAQs
- Use fresh lemon juice, coriander, ginger, veggies, and garlic to get the best flavors to the soup.
- Any spicy green chilies can be used.
- Use a good quality broth. You can also use low sodium Better than Bouillon organic vegetable base that can be mixed in water.
- Remember not to overcook the veggies to maintain the crunchy textures.
- Corn flour mixed in the water adds body to this broth soup. You can add more or less depending on the consistency you desire.
- Add cilantro leaves after turning off the flame to add flavor. It may turn black as it sits.
- Tender stems of coriander are a must in this recipe. It enhances the flavor of the soup.
Yes! You can replace the vegetable stock with water. I highly recommend using low-sodium vegetable stock to give the best flavors to the soup.
More Soup recipes
- Hot and sour soup
- Detox soup
- Tom kha soup
- Veg manchow soup
- Vegetable barley Soup
- Broccoli almond soup
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Lemon Coriander Soup
Ingredients
Vegetables
- 1 ¼ cup cabbage finely chopped
- ½ cup carrots finely chopped
- ¾ cup bell pepper finely chopped
- ¼ cup corn
- 1 cup onion finely chopped
Other ingredients
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 tablespoon green chili finely chopped
- ¼ cup cilantro coriander stems, finely chopped
- 1 tablespoon oil
- 6 cups low sodium vegetable stock (You can use plain water too)
- 1 ¼ teaspoon salt or to taste
- 1 teaspoon black pepper powder
- 2 tablespoon lemon juice
- ½ teaspoon lemon zest optional
- 1 teaspoon dark soy sauce
- ¾ cup cilantro finely chopped
- 1 tablespoon cornstarch
Instructions
- Heat oil in a pot. Add ginger, garlic, green chilies, and coriander (cilantro) stems. Saute for a few seconds.
- Now add onion, carrots, bell pepper, cabbage, and corn. Mix and sauté for 1 minute.Tip – Use the food processor to chop the veggies for fast prep.
- Add vegetable stock, salt, black pepper, soy sauce, lemon juice, and lemon zest. Mix everything well and let the soup come to a rolling boil. This will take around 8 to 10 minutes.
- Now, put the cornstarch in a separate bowl and add 2 tablespoons water. Mix well.
- Add this cornstarch slurry to the boiling soup. Mix and cook for about 2 minutes.
- Switch off the flame and add coriander (cilantro). Stir well.
- Your Lemon Coriander soup is ready. Serve hot.
How to make it in instant pot.
- Heat oil in the inner pot of the Instant Pot in sauté mode.
- Once the oil is hot, add ginger, garlic, cilantro stems, Onion, and green chilies, and sauté for 30 seconds.
- Add all the vegetables, vegetable stock, salt, pepper powder, soy sauce, and lemon zest. Mix well.
- Cover the instant pot with its locking lid, and set the vent valve in the sealing position.
- Press the manual/pressure button and set the time for 2 minutes under high pressure.
- Once cooking time is over, quick-release pressure.
- Open the lid and turn the instant pot sauté mode.
- In one bowl, mix cornstarch and 2 tablespoon water and make slutty. Add this slurry to the soup, along with lemon juice. Let the soup cook for a minute.
- Turn off the instant pot and add chopped cilantro. Stir and serve Hot.
- The Perfect Soup for a Cozy Night In: Lemon Coriander Soup Recipe
Notes
- Use fresh lemon juice, coriander, ginger, veggies, and garlic to get the best flavors to the soup.
- Any spicy green chilies can be used.
- Use a good quality broth. You can also use low sodium Better than Bouillon organic vegetable base that can be mixed in water.
- Remember not to overcook the veggies to maintain the crunchy textures.
- Corn flour mixed in the water adds body to this broth soup. You can add more or less depending on the consistency you desire.
- Add cilantro leaves after turning off the flame to add flavor. It may turn black as it sits.
- Tender stems of coriander are a must in this recipe. It enhances the flavor of the soup.
Nutrition
Warm regards,
Dhwani.
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