Lemon Coriander Soup Recipe Made With Fresh Veg Stock
Lemon Coriander Soup is a blend of vegetables like onion and carrot simmered slowly in a freshly made vegetable stock flavored with garlic, coriander and lemon juice.This healthy soup is not just delicious but a perfect evening snack for the winters. Those who are looking for a substitute of tea for a healthy evening snack, would really appreciate this amazing soup.
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. | |