Lemon coriander soup is a light, clear and flavourful soup made with lots of fresh coriander leaves, lemon juice, vegetables as main ingredients. This Indian-style clear soup is refreshing, tangy and super easy to make with simple ingredients you have in home. Comes together under 30 minutes, this soup is both soothing and revitalizing, making it perfect for winters or when you crave for something mild yet satisfying.
It’s most often made during winter or the rainy season when you need warm and comforting dinner, that is not heavy with cream.
Check out my easy Broccoli soup recipe and Mulligatawny soup Recipe in this website.
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About this Recipe
This lemon coriander soup works best because it uses very basic, fresh ingredients to bring natural flavour without any fancy things. The coriander gives a fresh aroma, while lemon juice adds sharp, refreshing lift that everyone loves. You can make it with or without vegetables, depending on what you have on hand. Great when you want something light for dinner or as a part of nourishing meal. Lemon coriander soup suits our Indian taste buds perfectly with the tangy, spicy taste. This recipe is partially adapted from here – recipe video.
I have never browsed lemon coriander soup recipes before to be honest, haven’t tasted in any restaurants either. But had this in to try list for past 3-4 years when winter season / monsoon comes. Finally tried it and I somehow thought it will be having a dal base, almost like a lemon rasam. But it was totally different but in a good way with tangy and refreshing taste from lemon and fresh coriander.
Lemon coriander soup Ingredients
Here are the simple ingredients to make lemon coriander soup.
- Lemon juice – Use fresh lemon juice for best flavour
- Coriander leaves – Fresh coriander leaves with stem give the soup its signature aroma
- Ginger – Helps with flavour along with citrusy flavour from lemon and also digestion
- Garlic – Along with ginger, a must for the flavour profile of the soup.
- Spring onion – Adds delicate flavours and for garnish
- Green chillies – For spice and flavour
- Cabbage – Gives flavour to the soup
- French beans – Adds texture
- Carrot – For texture as well as colour pop
- Capsicum – Add for flavour
- Corn flour – Gives a thicker consistency to hold the vegetables suspended in the soup, otherwise it may get settled
- Black pepper – For spice, flavour
Please see recipe card below for quantities.
Step by step Images
Let’s see how to make Lemon coriander soup.
- Heat oil in a pan and add 1 tablespoon of each finely chopped ginger, garlic firstly, followed by green chilli. Stir fry for 30 seconds.
- After that, add 2 tablespoons of each, finely chopped french beans, carrot, white part of spring onion. Stir fry for 30 seconds.
- Then add ¼ cup finely chopped cabbage, 2 tablespoons of capsicum.
- Cook furthermore for 30 seconds.
- Then add 3 cups water, bring to boil.
- Add salt as needed.
- After that, add ¼ cup finely chopped fresh coriander leaves, the star ingredient to this veg lemon coriander soup.
- Bring to boil.
- Mix 1 teaspoon of corn flour (corn starch) in a tablespoon of water and add to the soup, mix well.
- Then add 2 tablespoons of finely chopped green part of spring onion.
- Finally, switch off the stove and add 2 tablespoons of fresh squeezed lemon juice.
- Add black pepper powder as needed to season the soup.
- Then add in some more coriander leaves to garnish before serving.
Enjoy the Simple Veg Lemon coriander soup hot with pepper and salt as needed.
My notes
Though I used a well seasoned wok since it us a quick soup that doesn’t need simmering long time, I suggest using a neutral pot or pan for saferside.
The soup gets ready very quickly, this does not need much of simmering. So do not overcook the vegetables, it should retain the crunch.
Substitutions & Variations
- Vegetables can be of your choice. You can add sweet corn, some cauliflower or paneer too.
- For restaurant style twist, add a splash of soy sauce, white pepper.
- You can keep it simple with zero oil by skipping ginger garlic and just boiling the vegetables.
- Add boiled noodles, tofu along for a filling soup.
Storage
This soup tastes best fresh but can be stored in the refrigerator for up to 2 days. Reheat gently and avoid adding lemon juice before storing, add it after it’s reheated for fresh flavour. Also note that, the vegetables and coriander may lose colour.
Top Tip
Adding lemon zest enhances the fruity flavour of lemon. It’s optional but gives a boost to the flavour.
Add lemon and some coriander fresh only towards the end while switching off the flame.
FAQ
Yes, unlike creamy soups, this is lower in calories and keeps light in your tummy. Gives a Vitamin C boost too.
Is lemon coriander soup good for cold?
Yes, it soothes colds, but make sure you are not allergic to citrus fruits.
Recipe card
Lemon Coriander Soup Recipe | Simple Lemon coriander veg soup
Lemon coriander soup is a light, clear and flavourful soup made with lots of fresh coriander leaves, lemon juice, vegetables as main ingredients.
Ingredients
- 1 tablespoon Lemon juice
- ¼ cup Coriander leaves
- 1 tablespoon Ginger
- 1 tablespoon Garlic
- 1 tablespoon Spring onion white part
- 2 Green chillies chopped
- ¼ cup Cabbage
- 2 tablespoon French beans
- 2 tablespoon Carrot
- 2 tablespoon Capsicum
- 2 tablespoon Spring onion green part
- 1 teaspoon Corn flour
- 1 teaspoon Black pepper
- 1 tbsp Oil
- Salt as needed
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Instructions
-
Heat oil in a pan and add 1 tablespoon of each finely chopped ginger, garlic firstly, followed by green chilli. Stir fry for 30 seconds.
-
After that, add 2 tablespoons of each, finely chopped french beans, carrot, white part of spring onion. Stir fry for 30 seconds.
-
Then add ¼ cup finely chopped cabbage, 2 tablespoons of capsicum.
-
Cook furthermore for 30 seconds.
-
Then add 3 cups water, bring to boil.
-
Add salt as needed.
-
After that, add ¼ cup finely chopped fresh coriander leaves, the star ingredient to this veg lemon coriander soup.
-
Bring to boil.
-
Mix 1 teaspoon of corn flour (corn starch) in a tablespoon of water and add to the soup, mix well.
-
Then add 2 tablespoons of finely chopped green part of spring onion.
-
Finally, switch off the stove and add 2 tablespoons of fresh squeezed lemon juice.
-
Add black pepper powder as needed to season the soup.
-
Then add in some more coriander leaves to garnish before serving.
Video
Notes
- The soup gets ready very quickly, this does not need much of simmering. So do not overcook the vegetables, it should retain the crunch.
