This Lemon Coriander Soup is a rich, creamy vegetarian soup flavored with fresh coriander leaves, lemon, carrot, and onion. You may not resist this absolutely delicious soup that is made without any cream.
This recipe of Lemon Coriander Soup is a light and flavorful Vegetable Soup made with a blend of vegetables like onion and carrot, rich in bold Indian flavors, simmered in a freshly made vegetable stock flavored with garlic, fresh coriander leaves, and lemon juice.
The best part of this recipe is that each component is made from scratch. Yes, the homemade vegetable stock adds amazing flavor to this soup.
A simple comfort food that is a soothing remedy for cough in cold winters and tastes just like the ones served at Indian or Chinese restaurants.
Made creamy and velvety with potato and carrot-based thick veg stock, this lemon and coriander soup is indulgent. Team with crusty garlic bread, lemon cilantro rice, or enjoy it as is.
Find More Vegetarian Soup Recipes: Sweet Corn Soup, Tomato Soup, Roasted Tomato Garlic Soup, Vegan Minestrone Soup, Tomato Potato Soup, Vegetable Clear Soup, and Moong Dal Soup, Ginger Garlic Soup.
More Creamy Soups: Hot and Sour Soup, Creamy Vegetable Noodle Soup, Easy Thai Vegetable Soup With Coconut, Coconut Red Lentil Soup, Creamy Daikon Radish Soup.
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What Is Lemon Coriander Soup?
Lemon coriander soup is a clear soup inspired by Indo-Chinese Cuisine made with fresh homemade stock flavored with lemon and coriander (fresh cilantro) leaves. It typically includes vegetables like carrots, cabbage, and sometimes mushrooms. The soup is tangy from the lemon juice and has a fresh taste from the coriander leaves. It's often served hot and is light yet flavorful.
Ingredients
For The Vegetable Stock-(refer to left image)
- Potatoes- Potatoes of good quality like russet or gold work well for this recipe. Potato thickens any soup naturally. I have washed and chopped the potato before pressure cooking it.
- Onion- Onion adds a mild sweet flavor to the veg stock.
- Garlic Cloves- I love the addition of fresh garlic to any soup. It adds depth to the flavor of the soup.
- Carrot- Just like potatoes, carrots add thickness to the soup. Feel free to use corn flour paste to thicken the soup.
For The Lemon Coriander Soup(refer to the right image)
- Carrots- Minced carrots floating in soup add rich color to it. Feel free to add any vegetable of your choice: broccoli, mushrooms, zucchini, or butternut squash. Feel free to add chopped cabbage or
- Onions- Freshly chopped red onions added to the soup create a balance of sweet and sour flavors. You may use spring onions as well.
- Lemon- is the star ingredient of this soup. The tender and juicy large lemons work best for this recipe. I recommend using freshly squeezed lemon juice for the best taste. One may use lemon grass or lime juice too. You may add lemon slices to the soup as well.
- Desi Ghee- I have sauteed onions and carrots in desi ghee. You may swap it with any vegan oil to make this soup vegan.Fresh coriander Leaves- Fresh Cilantro leaves work best as the fragrance of coriander makes this soup amazing, I don't suggest swapping it with any other fresh herbs.
- Salt and Black Pepper Powder
How To Make Lemon Coriander Soup
Step 1 Making Veg Stock
Gather the ingredients like onion, carrot, potato, and garlic for making the veg stock. Wash them under tap water. Roughly chop and add these chopped vegetables to the pressure cooker. Add water one inch above the level of the veggies. Boil for 2 whistles on full and simmer for 5 min max.
Once it cools off, Blend them with a hand blender or a masher.
Sieve it and your veg stock is ready to use.
Step 2 Chop the veggies
While the stock is getting ready, you may chop the veggies that go in the soup. I have chosen onion and carrots. Also, Chop the coriander leaves finely. Feel free to add broccoli, mushrooms, zucchini, or any other vegetable of your choice.
Step 3 Cook Veggies
In a heavy bottomed saucepan, add desi ghee. You may use any oil of your choice. Add onions. When onions become transparent, add carrots.
Step 4 Add veg stock
To almost cooked veggies, add a little salt and saute for 2-3 mins on simmer. I like the crunchy flavor. If you don't want that, cook for a couple of minutes more (depends more on quantity and type of utensil). Add the veg stock prepared.
Step 5 Spice it up
Let it simmer for 5 min. Add Black pepper, coriander leaves and fresh lemon juice.
Step 6 Serve It
Cook it on a slow flame for 2 min and switch off. The hot Lemon Coriander Soup is ready! Serve it with your choice of bread!
You may also like other Vegetarian Soups: Tomato Soup, Roasted Tomato Garlic Soup, Beetroot Soup, Easy Thai Vegetable Soup With Coconut, Vegetable Clear Soup, and Ginger Garlic Soup .
Expert Tips
- Make sure to use mushy potatoes or boil them enough to have thick veg stock.
- You can skip onions and carrots in the soup if you wish to have a clear soup.
- If you wish to make this soup ahead of time, store the veg stock separate and add lemon and coriander on the day of serving.
- Just before the evening walk, you may chop tomatoes, onion, garlic, carrots and boil them. Once back, blend, sieve, heat with spices and salt. You may add oil/ ghee. I always make them in ghee and they taste amazing!
Storage Instructions
While the best flavor comes from the freshly made lemon soup, you may store it for 3-4 days in the refrigerator in a glass container with a lid. Reheat using a stovetop and add fresh lemon juice for the flavor.
FAQs
Lemon coriander soup is a chunky light soup made with fresh lemons and coriander leaves. This recipe uses fresh veg stock made with potatoes and carrots.
For this coriander / cilantro soup, add lemon juice at the end. If you are storing it, add it again before serving.
Lemon juice adds amazing flavor to the soup and it balances the overall savory flavor too.
Stories behind this Soup
Once named as a soup queen, I had made many soups when I decided to make this one. A friend of mine suggested me to try this soup. I was just wondering about its ingredients.
There are certain foods that you love to eat and a few that you might not like to eat but love to cook.
Lemon coriander is one soup which has my cooking passion. This is the first one that comes to my mind when I have a guest arriving. Generally, cooking for guests is stressful but with this soup on menu, I enjoy it fully!
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More Vegetarian Soups:
- Roasted Garlic Tomato Soup
- Easy Beet Recipes- Vegetarian
- Mushroom Soup Without Cream
- Beetroot Tomato Soup
- Easy Thai Vegetable Soup with Coconut Milk
- 20+ Soup Recipes- Vegetarian
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Lemon Coriander Soup Recipe
Equipment
- Pressure Cooker For Veg Stock
- Sauce Pan
Ingredients
Veg Stock
- 1 large onion
- 1 large carrot
- 1 large potato
- 4-5 cloves garlic
- 2 cups water
For the Lemon Coriander Soup
- 1.5 teaspoon Desi Ghee can use other oil
- 1 small carrot chopped finely
- 1 small onion chopped finely
- 1 medium lemon for juice
- few twigs coriander leaves wash and chop
- 2 cups water can adjust
- ½ teaspoon Black pepper
- salt as per taste
Instructions
For Veg Stock
- Gather the ingredients like onion, carrot, potato and garlic for making the veg stock. Wash them under water. Roughly chop and add to pressure cooker. Add water one inch above the level of veggies. Boil for 2 whistles on full and simmer on 5 min max.
- Once it cools off, Blend them with hand blender or a masher.
- Sieve it and your veg stock is ready to use.
For The Lemon Coriander Soup
- While the stock is getting ready, you may chop the veggies that go in the soup. I have chosen onion and carrots. Also Chop the coriander leaves finely.
- Take a heavy bottomed sauce pan, add desi ghee to it. You may use any oil of your choice. Add onions. When onions become transparent, add carrots.
- Add little salt and saute for 2 min on simmer. I like the crunchy flavor. If you dont want that, cook for another 3-5 min (depends more on quantity and type of utensil). Add the veg stock prepared.
- Let it simmer for 5 min. Add more salt, Black pepper, coriander leaves and fresh lemon juice.
- Boil it for 2 min and switch off. The hot Lemon Coriander Soup is ready! Serve it with your choice of bread!
Video
Notes
- Make sure to use mushy potatoes or boil them enough to have thick veg stock.
- You can skip onions and carrots in the soup if you wish to have a clear soup.
- If you wish to make this soup ahead of time, store the veg stock separate and add lemon and coriander on the day of serving.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 56 |
| % Daily Value* | |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.6g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 20mg | 1% |
| Total Carbohydrate 10.8g | 4% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 2.9g | |
| Protein 1.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 20mg | 2% |
| Iron 0mg | 2% |
| Potassium 254mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
Such a detailed recipe and I love the idea of fresh ingredients! I would surely try this soup. Thanks for sharing it.
Deepti says
Thank you so much for the kind words. Do Share your views when trying it.