If you love a vegetable loaded soup recipe, try this refreshing, aromatic and tangy Lemon Coriander Soup recipe. An Indian Vegetarian Soup recipe that is made with assorted vegetables, lemon juice and finely chopped coriander leaves.
This is one of the best soup recipes during winters and especially beneficial if you have blocked nose. The Vitamin C loaded lemon coriander soup is just what your body needs.
Weekends during winters are strictly soup and pasta meals. Piping hot meal ideas that also double up as comfort food and keeps the body warm, just what the weather demands!
I always make lemon coriander soup when either of us are down with cold or flu. It is so easy to make with available vegetables from the refrigerator and does not need a long list of ingredients from the pantry.
Like most of my soup recipes, this recipe also does not contain cornflour and is preservative free. Simple seasonal ingredients and the flavour boost from freshly chopped coriander leaves makes all the difference.
There are many ways to make Lemon Coriander Soup and this is my version. Soups for us are generally a meal (either lunch or dinner with a side of salad) so we ensure that it is loaded with vegetables.
If you are looking for RECIPES USING LEMON, do try our LEMON RASAM (South Indian Soup with lentils), LEMON RICE (Refreshing Vegan Main course) and LEMON CAULIFLOWER RICE (gluten free, paleo recipe for weight watchers).
Ingredients for Lemon Coriander Soup
Please note that all the ingredients (complete list) with measurements is mentioned in the recipe card below. The information provided below is just to give you an idea with alternatives/ variations to the recipe.
- Vegetables – I add seasonal vegetables to the soup. During winters red carrots hit the market in India so I add them to most recipes. They lend their natural sweetness to the soup.
- I have added french beans and cabbage too for the crunch.
- You can add green peas, leafy vegetables like spinach or Kale, sweet corn kernels.
Add a lot of vegetables and most importantly, the ones that you have stocked in refrigerator. Best part about this soup is that it can be made with just couple of vegetables too.
- Coriander Leaves + Stem – Since the soup recipe is all about coriander, I have added both the stem and the leaves. Never underestimate coriander stems especially for soups and stews. They are packed with flavour as much as the finely chopped leaves.
- Ginger + Garlic + Spring onions – You can substitute spring onions with regular onions too. I add spring onions to soup because they add mild flavour and not sharpness. Avoid red onions and stick to white onions for soups. This is my personal recommendation.
- The quantity of ginger and garlic might seem a bit much but it really is essential for a good flavourful soup. Always chop and add them instead of using a paste.
- Lemon Juice – Extract fresh juice, measure and use for the recipe. Never add lemon juice while the soup is simmering. Completely compromises the taste of the soup.
If you bulk cook this soup (like me), add the lemon juice only to the portions you are serving and store the remaining in the refrigerator. Heat on stove top and add the juice later.
- Black Pepper Powder + Turmeric Powder – Turmeric powder adds to the health quotient and gives the soup a lovely yellow tinge.
- Always use freshly cracked black pepper powder for soups. Spices, when freshly ground, makes all the difference.
This recipe is unlike the Indo Chinese Style Lemon Coriander Soup served at restaurants. It is not thickened with cornflour nor has any vinegar or soy sauce.
If you like thick soups, mix 2 tsp of cornflour in 1/4 cup of water. Add this after the soup has reduced and just before you add the coriander leaves and lemon juice.
You can increase the quantity of cornflour as per desired thickness.
The Recipe is Gluten Free and Vegan.
How to Make Lemon Coriander Soup Recipe at home
(1) Finely chop, grate and assemble all the ingredients to make the soup.
(2) Heat a sauce pan, add olive oil, garlic, ginger and spring onions (white portion).
(3) Saute them for a couple of minutes until the onions are translucent.
(4) Now add all the vegetables (carrot + cabbage + Beans) along with finely chopped coriander stems. Saute this for a couple of minutes until the vegetables shrink in size and start leaving some moisture in the sauce pan.
(5) Now, add water or stock along with salt to taste and lemon grass stalks.
(6) Now add freshly cracked black pepper.
(7) And some turmeric powder. Mix well, cover and allow it to cook on low flame for atleast 10 to 15 minutes.
(8) Once the vegetables have cooked (volume of liquid / stock has reduced), add finely chopped coriander leaves and spring onion greens. At this stage, check salt and add extra, if required.
(9) Switch off the flame and add lemon juice. Stir once and serve immediately.
Note – If serving the soup later, add lemon juice later only before serving.
Recipe Notes –
- Quantities of ingredients can be easily adjusted according to your tastes, preferences and availability.
- The quantity of lemon juice will depend on how tangy you prefer your soup. Add more or less as required.
- I have not used any spice like red chilli powder and / or green chillies. The Ginger and black pepper powder add enough heat to the recipe.
- Lemon Grass is optional. I add it because it gives that lemony citrusy flavour to the soup.
- Adding turmeric powder is optional but highly recommended for soups, especially during winter.
Soup Recipes from the blog you must try –
Sweet Corn Soup (Indo Chinese Style without cornflour)
Pumpkin Soup with home made pumpkin puree
Fresh Tomato Soup Recipe (No Cream or Cornflour used)
Lemon Coriander Soup Recipe
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- ½ cup Cabbage finely chopped
- ¾ cup Carrots grated
- ¼ cup French beans finely chopped
- 2 tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- ½ cup Spring Onion White finely chopped
- 2 tbsp Spring Onion Greens finely chopped
- 1 tbsp Coriander stems finely chopped
- ¼ cup Coriander leaves finely chopped
- 1 tbsp Lemon Juice Read notes below
- ¼ tsp Black Pepper Powder
- ¼ tsp Turmeric Powder
- 2 tsp Olive Oil
- 4 cups Water Or Vegetable Stock
- Salt to taste
For Garnish (optional)
- Few Slices of Lemon
- spring onion greens Finely chopped
- Coriander leaves finely chopped
Instructions
- Heat a sauce pan, add olive oil, garlic, ginger and spring onion (white portion). Saute them for a couple of minutes until the onions are translucent.
- Now add all the vegetables (carrot + cabbage + Beans) along with finely chopped coriander stems. Cook the vegetables on low heat until they leave some moisture in the pan.
- Now add 4 cups of water or stock along with salt to taste, lemon grass stalks, freshly cracked black pepper and turmeric powder.
- Cover the saucepan and allow it to cook on low heat for atleast 15 minutes.
- Once the vegetables have cooked (volume of liquid / stock has reduced), add finely chopped coriander leaves and spring onion greens. At this stage, check salt and add extra, if required.
- Switch off the flame and add lemon juice. Stir once and serve immediately.
- Garnish with slices of lemon, some finely chopped coriander leaves and spring onion greens. and serve with an accompaniment of your choice.
Notes
- Quantities of ingredients can be easily adjusted according to your tastes, preferences and availability.
- The quantity of lemon juice will depend on how tangy you prefer your soup. Add more or less as required. Also add lemon juice only after the gas flame has been switched off and the soup is off heat.
- I have not used any spice like red chilli powder and / or green chillies. The Ginger and black pepper powder add enough heat to the recipe.
- Lemon Grass is optional. I add it because it gives that lemony citrusy flavour to the soup.
- Adding turmeric powder is optional but highly recommended for soups, especially during winter.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Very well written recipe
Thank you so much for the appreciation.