Lemon Coriander soup

lemon coriander soup image

Lemon coriander soup is a clear soup with lemon and coriander leaves as its star ingredients. It contains ample amounts of Vitamin C and is very nutritious and easy to make.

Though it is lemon coriander soup most people add a bit of finely chopped vegetables to give body to the soup. Also, to improve the nutrition profile and to provide a flavorful base for the soup, vegetable stock is added.

The vegetables that I have used in this soup are carrots and cabbage, but you can add corn, peas, cauliflower, or even mushrooms. Corn flour slurry helps in thickening the soup.

Since it is a clear soup, more like a broth it is very light on the tummy and in fact, acts as an appetizer. I did not have vegetable stock on hand. So started the soup-making process an hour ahead to make fresh stock.

But otherwise, this soup will take under 20 minutes to prepare. To make it quicker you can omit the stock and vegetables and just make it with coriander leaves and lemon.

So on a cold day when you are yearning to have some hot soup, this could be one good choice. It is one simple bowl of health.

It has been extraordinarily cold with unusual winds and rains in Qatar this year and the yearning for soups and hot pakoras doesn’t seem to end.

This lemon coriander soup was one soup I made and our tummies loved it 😀  . The soup tastes best when there is a balance of the tanginess of lemon with the other flavors.

With stock or without stock, give it a try and I am sure you will love it.

Over to the recipe…

Lemon coriander soup
This is a clear soup more like a broth and is nutritious. It can be served as an appetizer.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer, Soup
Cuisine: Indian
Keyword: How to make lemon coriander soup at home, Quick soups
Servings: 2 people
Author: Hema Magesh
  • 1 tbsp butter
  • 1 bay leaf
  • 1 small-sized big onion
  • 4 small cloves of garlic
  • 1 small piece of ginger
  • 1 small piece of carrot
  • 1 small piece of cabbage
  • 1 green chilly
  • 1 whole lemon
  • a good amount of coriander leaves
  • a pinch of turmeric powder
  • ¼ tsp sugar
  • 2 cups vegetable stock/water
  • salt and pepper as needed

For the corn flour slurry

  • 1 tsp corn flour
  • ¼ cup water
  • Get the ingredients ready. Finely Chop the carrots, cabbage, onion, ginger, garlic, and green chilly.
    Lemon coriander soup prep step 1
  • In a heavy-bottomed pan, heat up a tbsp of butter. Add the bay leaf and let it sizzle. Add the chopped onions first and saute till it becomes slightly translucent. Then add the ginger, garlic, and green chilly and saute for a few seconds.
  • Next, add the cabbage and carrot and saute for a minute or two. Add a big pinch of coriander leaves and turmeric powder, give it a mix and add the vegetable stock.
    Lemon coriander soup prepn step 3
  • Prepare the corn flour slurry by mixing corn flour with water as given under, 'For corn flour slurry'. Once the soup starts boiling, add the corn flour slurry stirring constantly, and reduce the flame.
    Lemon coriander soup prepn step 4
  • Just when it comes to a boil add the coriander leaves and let simmer for a minute. Turn off the stove before it starts boiling.
    Lemon coriander soup prep step 5
  • Squeeze the juice of 1 lemon into the soup and add ¼ tsp of sugar and salt and pepper as needed. Mix well and serve hot.

Hema’s P.S

    • You can make your own vegetable stock like me or use store-bought stock cubes.
    • Or better still use plain water, if you do not have stock on hand.
    • Add more chillies if you are looking for a spicy soup.
    • Turmeric powder enhances the color and sugar lifts up the taste. 
    • Add lemon juice as needed after turning off the stove. Else it can get bitter. For the same reason, reheating after adding lemon juice is not a great idea.
    • You can add more corn flour if you want a thicker soup.
    • Alternatively, you can add rice flour, arrowroot flour, or roasted and powdered oats too if you are looking to avoid corn flour.

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