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Lemon Coriander Soup


  • Author: Nithya Narasimhan
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 3 1x

Description

This Lemon coriander soup is simple, light with minimalist ingredients yet the most delicious flavor. Quick to make, Adding veggies makes it a complete meal


Scale

Ingredients

  • 1/2 cup Coriander leaves
  • 2 tbs spring onions
  • 1 tbs butter
  • 1 tbs garlic (minced)
  • 1 tbs ginger (minced)
  • 1 green chili
  • 3/4 cup carrot
  • 3/4 cup onion
  • 2 tbs lemon juice
  • 1 tsp pepper powder
  • 3 cups of water ((vegetable stock))
  • 2 tbs cornflour
  • 1/2 cup water (for cornflour slurry)
  • 1 tsp salt

Instructions

  1. Heat 1 tbs butter in a saucepan. Add 1tbs minced garlic, 1tbs minced ginger, and 1 slit green chili. ( I like spiciness, you can also omit green chili). Stir fry for 1 or 2mins
  2. Add chopped 3/4th cup chopped onions and 3/4th cup carrot. Add salt, Stir fry the onion and carrot for 3 mins over medium heat.
  3. Add 2 tbs spring onions and chopped coriander leaves reserving 2 tbs of coriander to add later.
  4. Add 3 cups of water. Cover and cook for 5 mins.
  5. Quickly mix 2 tbs of cornflour to a 1/2 cup of water. Add to the soup then bring the soup to boil. The soup thickens and you can see a glossiness of the soup.
  6. Sprinkle pepper powder. Add remaining coriander leaves.
  7. Turn off the heat, Squeeze 2 tbs of lemon juice. Stir and cover for 5 mins.

Notes

Tips to make best lemon coriander soup: 

Veggies: I have added carrot to this recipe. You could use other vegetables like cauliflower, broccoli, cabbage. 

You can add in two ways: 

Boil: Wash, dice the veggies and boil in 2 cups of water. Use veggies to the soup and the left-over stock for the soup broth.

Saute: Finely chop the veggies and cook them in butter over low-medium heat.  

Vegetable stock: You can use homemade vegetable stock for more flavors. Or use vegetable broth cubes that are widely available in the market.

Vegetable broth cubes: Add the vegetable cube to warm water. Let it rest for 10 mins. The vegetable stocks are ready to be used.

Corn flour slurry: Here we use cornflour slurry to thicken the sauce. If the sauce has thickened more than the consistency you want, mix in warm water little at a time to thin out the sauce.

If the sauce is too thin, quickly make cornflour slurry (1 tbs corn flour+1/4 cup water) and add it. Over a medium heat keeps stirring, eventually, the soup will thicken. 

  • Category: Appetiser, Soup
  • Cuisine: Indian, south Indian