Today, I want to share a delicious recipe that will warm your soul and tantalize your taste buds – the Lemon Coriander soup.
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.
Storing
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.
More Soup recipes
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Warm regards, You can top it with finely chopped cilantro leaves and sliced green onions for texture and crunch. 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. You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates. Subscribe to our YouTube Channel for tasty and easy video recipes. Dhwani.
