Lemon Coriander Soup Recipe (GF, Vegan)
Lemon Coriander Soup is a healthy, gluten-free, vegan and vegetarian clear soup recipe without cornstarch or cornflour. Made with a variety of vegetables, this soup is flavored with lemon grass, fresh lemon juice and coriander leaves. This is an excellent soup when feeling under the weather as it contains turmeric and black pepper powder.
Servings 4 people
Ingredients
- 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 Vegetable Stock or Water
- Salt to taste
For Garnish (optional)
- Few Slices of Lemon
- spring onion greens Finely chopped
- Coriander leaves finely chopped
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
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
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. 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.
- The Recipe is Gluten Free and Vegan. Also does not contain nuts.
- 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.