Lemon Coriander Soup Recipe
Lemon Coriander Soup is a deliciously light and refreshing dish that brings together the invigorating flavours of fresh coriander leaves and the zesty tang of lemon juice. Infused with aromatic ginger, garlic, and a touch of onion, this vegetarian soup is perfect as a warm appetizer or a light meal. The combination of seasonings like black pepper and salt elevates its natural flavours, while a smooth cornflour slurry adds a subtle thickness to the broth, giving it just the right texture. Whether you’re looking for a soothing bowl to start your meal or something healthy and hearty for the evening, this soup fits the bill with its soothing yet bright flavours.
Cuisine: Indo-Chinese
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Garlic (finely chopped) | 3 cloves |
| Ginger (finely chopped) | 1/2 inch piece |
| Spring Onion (Bulb & Greens) | 1/3 cup, finely chopped |
| Coriander (Dhania) Leaves | 1/3 cup, finely chopped |
| Carrots (Gajjar) | 1/3 cup, finely chopped |
| Water | 3 cups |
| Salt | To taste |
| Black Pepper Powder | 1 teaspoon |
| Corn Flour | 1 tablespoon |
| Lemon Juice | 1 tablespoon (freshly squeezed) |
Instructions
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Prep the Ingredients: Begin by prepping all your ingredients. Ensure that your garlic, ginger, spring onion, coriander leaves, and carrots are finely chopped and ready to go. This makes the cooking process smoother.
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Cook Aromatics: Heat 1 teaspoon of oil in a saucepan over medium heat. Once the oil is hot, add the finely chopped garlic and ginger. Sauté them for about 1–2 minutes until fragrant and lightly golden.
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Add Onions: Add the chopped spring onions to the pan and cook them for another 2-3 minutes, or until they turn soft and translucent.
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Add Vegetables: Next, stir in the finely chopped carrots and coriander leaves. Mix them together and cook for an additional 2 minutes to allow the flavours to meld.
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Make the Cornflour Slurry: In a small bowl, combine 1 tablespoon of corn flour with 1/4 cup of water. Stir until the mixture is smooth and free of lumps.
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Simmer the Soup: Pour 3 cups of water into the pan and bring the mixture to a gentle boil. While the soup is heating up, add the cornflour mixture and stir well to incorporate. Allow the soup to come to a rolling boil. Season with salt and black pepper powder to taste. Let the soup simmer for 5 minutes, allowing the flavours to combine and the soup to thicken slightly.
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Finish the Soup: Once the soup has reached a boil and thickened, turn off the heat. Stir in the freshly squeezed lemon juice for a burst of freshness and tang.
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Serve: Ladle the Lemon Coriander Soup into bowls and serve it piping hot. This soup pairs beautifully with a side of Chilli Coriander Fried Rice and Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce for a complete Indo-Chinese meal. For dessert, enjoy a warm treat like Sweet Potato Avocado Brownie Bites with a scoop of vanilla ice cream for the perfect finishing touch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2-3 people
This Lemon Coriander Soup offers a light yet satisfying start to your meal, brimming with fresh flavours and comforting warmth. Perfect for those who enjoy the delicate balance of tangy and savory notes, this soup will quickly become a favorite in your repertoire for easy weeknight dinners or casual gatherings.
