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Lemon Coriander Soup

Serves 4
25 mins
60 Kcal
This lemon coriander soup recipe is very bright and refreshing, flavoured with the acidity of lemon and the fragrance of coriander. The delicious soup is often served as an appetiser or light meal, and it is more commonly eaten in the Indian and Asian food cultures. A clear vegetable or chicken broth will be used as the base of the soup, which will give a rich, savoury foundation. Ingredients such as chopped coriander leaves and sour lemon juice add freshness to the flavour profile of the lemon coriander soup. In addition, carrots, peas, and bell peppers can be added for colour and texture; some other essential ingredients include garlic and ginger to add aromatic inputs along with depth of flavour, and a slight kick of green chilli for mild heat is also welcome. It calls for sauteing the aromatics first, then adding the broth and vegetables to create a sensual and harmonious infusion of flavours. When the soup is done, it is finished off with a big squeeze of lemon juice and a sprinkling of fresh coriander leaves for a bright, appetising presentation. Lemon coriander soup should be served hot and will remind you of those balmy evenings and warm days during chilly nights. Warm with a slightly sweet and piquant flavour, this recipe of lemon coriander soup is indeed one of the favourites among all those who go for something light yet fulfilling. Whether alone or with a few pieces of toasted bread, the soup is just delightful.

Ingredients required for Lemon Coriander Soup

  1. 2 tbsp lemon juice
  2. 1 tbsp oil
  3. 1/2 tsp garlic
  4. ¼ cup onions
  5. ¼ cup carrots
  6. ¼ cup cabbage
  7. ¼ cup capsicum
  8. 2 tbsp cornflour
  9. To taste salt
  10. ¼ tsp black pepper powder

Cooking steps for Lemon Coriander Soup

  1. 1
    Lemon coriander soup is a flavourful dish that combines the tart brightness of lemons with the fresh, green flavour of coriander. This refreshing soup is as tasty as it is healthy, making it ideal for a light meal or an appetiser.
  2. 2
    Start by heating oil in a deep pan.
  3. 3
    Begin with 1 Tbsp of oil and warm it over medium heat.
  4. 4
    Once the oil is hot, add 1/2 Tsps of finely chopped garlic and ¼ cup of finely chopped onions.
  5. 5
    Saut the mixture until the onions turn translucent, which generally takes around 2-3 minutes. It matters as it brings the fundamental flavours of the soup together.
  6. 6
    Add other ingredients to the soup for greater texture and nutrient content.
  7. 7
    Add the chopped carrots, chopped cabbage, and chopped capsicum to the pan.
  8. 8
    Stir well and cook again for 2 to 3 minutes on medium flame. This will allow the vegetables to soften by marrying their flavours. The colourful hue of the vegetables provides an attractive look to this soup while also contributing to the end flavour.
  9. 9
    Once the vegetables have softened to a good consistency, add 1 litre of vegetable stock or water. It is necessary to boil the liquid for all the flavours to extract.
  10. 10
    Once it boils, turn the heat down and allow it to simmer for approximately 10-12 minutes.
  11. 11
    At that point, all vegetables will be tender, and their flavour will enhance the broth, making it highly aromatic and flavourful.
  12. 12
    You will need to create a cornstarch slurry so that the soup thickens to a slightly thicker gravy-like consistency.
  13. 13
    Add 2 Tbsp of cornflour and ¼ cup of water together in the bowl. Mix these until a smooth paste forms.
  14. 14
    Slowly add the paste to the simmering soup, constantly stirring it to avoid the dreaded formation of lumps. It will thicken when cooking, so don't add cream or milk; it will be creamy.
  15. 15
    Add the cornflour mixture to your soup and mix them well for a further 2-3 minutes.
  16. 16
    Once thickened, it is now ready for seasoning. Season with salt and fresh black pepper. Half a quarter Tsps of black pepper powder has sufficient pungency to enhance without overpowering the other flavours.
  17. 17
    Blend well to make sure the seasoning permeates the soup generally.
  18. 18
    And then, finally, at the very end is the flourish to make all the flavours sing; turn off the heat and toss in 2 Tbsp of freshly squeezed lemon juice. The brightness and slight acidity of the lemon do cut and lift all the flavours of the vegetables.
  19. 19
    Then toss in that last ¼ cup of finely chopped fresh coriander leaves to end with a bright, herbaceous, refreshing note.
  20. 20
    Stir all the ingredients so all those flavours mix.
  21. 21
    Serve the lemon coriander soup hot, garnished with additional coriander leaves if desired. This soup is not only a perfect comfort food but is also just the right way to start getting more vegetables and nutrients in your diet. The bright, tangy flavours of the soup make it an excellent choice as an appetiser or even a light meal. It is to be served with toasted bread or a simple salad. This refreshing soup can be savoured as a healthy choice throughout any season of the year, and indulged in this lovely citrus and coriander combination with each spoonful.

Shop Ingredients

Salt (to taste)
27
1
21
1
97
1
22
1
50
1
107
1
57
1
105
1
47
1
67
1
Cabbage (¼ cup)
37
1
34
1
82
1
Capsicum (¼ cup)
26
1
125
1
135
1
83
1
73
1
78
1
49
1
75
1
50
1
110
1
Carrots (¼ cup)
51
1
54
1
71
1
95
1
67
1
Lemon Juice (2 Tbsp)
36
1
Garlic (1/2 Tsp)
112
1
109
1
133
1
124
1
196
1
132
1
165
1
136
1
130
1
Onions (¼ cup)
86
1
181
1
35
1
41
1
140
1
69
1
105
1
192
1
105
1
103
1
Black Pepper Powder (¼ Tsp)
152
1
170
1
226
1
Cornflour (2 Tbsp)
30
1
55
1
87
1
47
1
32
1
Oil (1 Tbsp)
146
1
177
1
138
1
141
1
145
1
150
1
230
1
144
1
236
1
175
1

FAQs

Is lemon coriander soup suitable for a vegan diet?

Yes, lemon coriander soup is very easy to make vegan: just use some vegetable stock or water and make sure all the ingredients you use are plant-based. The key ingredients - vegetables, lemon juice, and coriander - are naturally vegan-friendly. Just check any extra seasonings or toppings you may add.

Can I make lemon coriander soup ahead of time?

Yes, the lemon coriander soup can be prepared hours ahead. The soup can be made and refrigerated for up to 3 days. It would be best done on low flame on reheating so that flavours are not lost. It will certainly have some change in texture, probably due to the thickness cornstarch has imparted. You can heat it again, but in that process, you might find the soup too thick, so you add a bit more vegetable stock or water to adjust it.

What can I serve with lemon coriander soup?

Lemon coriander soup can easily be paired with a variety of accompaniments. This soup can be served as an appetiser or light lunch together with toasted bread or garlic bread for dipping into. Consider serving the soup with a simple salad or a bowl of fried rice or noodles to complement the meal. Many dishes are complemented by the refreshing soup flavours, which are sure to add enjoyment to your meals.