The Lemon Coriander Clear Soup recipe is a scrumptious and healthy soup made with a refreshing combination of lemon juice, fresh coriander leaves, and a few vegetables. It is rich in vitamin C and low in calories. Serve this soup as an appetizer or as comfort food on a rainy monsoon evening, or sip on it when you're sick.
It's almost fall season, and I enjoy preparing healthy soup recipes packed with veggies that require minimal prep and are simple to make. Today, I am sharing a Lemon coriander soup recipe.
This soup is not just a treat for the taste buds; it also serves as a soothing remedy during winter or when we are feeling under the weather.
If you all tend to eat the same old tomato soup, sweet corn soup, or veg clear soup, consider trying this one. It is simple, easy, and perfect to prepare after a long day at work.
Jump to:
What is Lemon Coriander Soup?
Lemon coriander soup is a healthy vegetarian clear soup made with zesty lemon juice (of course), fresh coriander leaves, vegetable broth, and fresh vegetables. This recipe is rich in vitamin C, a natural immunity booster, making it a healthy and flavorful dish. It is a popular choice in Indian and Southeast Asian cuisine.
It can be served as an appetizer or a light meal with a salad on the side.
Benefits of Lemon and Coriander Soup
- Lemon is a rich source of vitamin C, which helps build immunity against colds and coughs during winter. Additionally, lemons may support heart health, aid in weight control, and promote digestive health.
- Coriander leaves offer numerous health benefits, including aiding digestion and helping to lower blood glucose levels in diabetics. They are also known to reduce bad cholesterol (LDL) and increase good cholesterol (HDL). Source artofliving.
Ingredients
- Fresh Veggies: You can use seasonal veggies or whatever you have on hand, like broccoli, carrots, cabbage, yellow onion, ginger, and garlic. Other veggies that go well are sweet corn, bell pepper, zucchini, and green peas.
- Vegetable Broth (or water): Try using the low-sodium store-bought vegetable broth for the best flavor, or simply use water.
- Corn Starch: It is used to make a slurry to thicken the soup.
- Herbs: I used coriander leaves, but you can also include coriander stems for an extra burst of flavor. Alternatively, fresh parsley, thyme, or rosemary can be added for a different taste.
- Seasonings: salt and pepper.
- Lemon Juice: Use freshly squeezed lemon or lime juice for the best flavor.
How to Make Lemon Coriander Clear Soup
Heat 1 teaspoon olive oil in a saucepan (or kadai) over medium-high heat. Once the oil is hot, add ½ inch ginger (grated), 3 garlic cloves (minced), and 1 green chili (finely chopped), and saute for 30 seconds.
Next, add ½ cup onions and sauté them until they turn translucent.
Add the following vegetables
- ¼ cup carrot finely chopped
- ¼ cup cabbage finely chopped
- ¼ cup broccoli finely chopped
and sauté for 2 minutes until they become tender. Then, pour in 3 cups vegetable broth (or water), salt, and black pepper to taste, and bring the mixture to a boil.
In a small mixing bowl, combine one tablespoon of cornflour and ¼ cup of water. Mix until there are no lumps.
Add the cornflour slurry and bring the soup to a rolling boil. The soup would thicken a bit. At this stage, turn off the gas flame.
Then add 2 tablespoons of lime juice and ¼ cup of finely chopped coriander (cilantro) and mix well. Adjust seasoning at this stage.
Serve vegetable lemon coriander clear soup recipe piping hot.
Serving Suggestions
This lemon coriander soup can be served as an appetizer. You can also pair it with a side of veg chili cheese toast and a fresh chickpea salad for a complete meal.
You can top it with finely chopped coriander leaves, and sliced green onions, for texture and crunch.
Storage Suggestions
- Make-Ahead: This soup is a great make-ahead meal. Let the soup cool down to room temperature, and then store it in an air-tight container in the fridge for up to 2 days until you are ready to serve. Adjust the seasoning if necessary.
- Refrigerator: Store the leftovers in the refrigerator for up to 2-3 days in an air-tight container.
- Freezer: This soup freezes well. Let the soup cool completely, then transfer it to a freezer-safe container for up to 3 months.
- Reheating: You can reheat it on the microwave or stovetop until warm through. If frozen, thaw it overnight in the refrigerator and reheat it in the microwave or stovetop.
Tips to make the Best Veg Lemon Coriander Soup
- Use fresh ingredients: Make sure to use fresh coriander leaves, lemon juice, and veggies to get the best flavors to the soup.
- Don't overcook the vegetables: Make sure to cook the veggies so they are tender but not mushy so that you have some texture to the soup.
- Add the lemon juice at the end: Always add lemon juice after turning off the flame otherwise, it will turn bitter.
- Add the fresh coriander at the end: Add coriander leaves after turning off the flame to add a burst of flavor else it may turn black.
- Use cornstarch to thicken the soup: Adding cornflour slurry will give the soup a slightly thick consistency. However, it is optional.
- Use vegetable broth: Using a good quality vegetable or chicken broth will add a lot of flavor to the soup.
- Use coriander stems: You can also add tender stems of coriander, which enhances the flavor of the soup.
Variations
- Add more vegetables: You can also add vegetables of your choice, like green beans, green peas, sweet corn, mushrooms, bell pepper, and zucchini. Also, fresh herbs like thyme, parsley, and rosemary make it a healthy and flavorful soup.
- Add protein: Adding some cubed tofu is a great way to include plant-based protein in your diet.
- Make it spicy: Add some extra finely chopped green chilies, jalapenos, or red chili flakes to the soup to make it spicy.
- Add Noodles: Add cooked rice noodles to the soup to make it filling.
Frequently Asked Questions
Yes, Lemon coriander soup is healthy, as it's low in calories and a good source of vitamin C, vitamin A, and iron.
This soup has Vitamin C-rich ingredients like lemon, coriander, carrot, broccoli, cabbage, and vegetable broth. Vitamin C helps to build immunity from colds and coughs during winter.
Yes! you can replace the vegetable broth with water. But I highly recommend using low-sodium vegetable broth, which gives the best flavor to the soup.
You may also like my Intant pot vegetarian soup recipes
Lemon Coriander Soup
Ingredients
- 2 tablespoon lemon juice (or juice of one lime)
- ¼ cup coriander leaves (cilantro) finely chopped
- 1 teaspoon oil
- 3 cloves garlic minced
- ½ inch ginger grated
- 1 green chilies finely chopped
- ½ cup onion finely chopped
- ¼ cup carrot finely chopped
- ¼ cup cabbage finely chopped
- ¼ cup broccoli finely chopped
- 3 cups vegetable broth (or water)
- 1 tablespoon corn starch mixed in ¼ cup of water (optional)
- salt & pepper to taste
Instructions
- Heat olive oil in a saucepan over medium-high heat, Once the oil is hot, add ginger, garlic, green chilies, and saute for 30 secs.
- Next, add onions and saute till they turn translucent.
- Add mixed vegetables, saute for 2 minutes until the veggies are tender, and then add vegetable stock (or water), salt, and black pepper and bring it to boil.
- In a small mixing bowl, combine 1 tablespoon of cornflour along with ¼ cup of water until there are no lumps.
- Add the cornflour slurry and bring the soup to a rolling boil. The soup would thicken a bit. At this stage turn off the gas flame.
- Then add the lime juice and coriander (cilantro) and mix well. Adjust seasoning at this stage.
- Serve Vegetable Lemon Coriander Clear Soup piping hot.
Video
Notes
Tips to make the Best Veg Lemon Coriander Soup
- Use fresh ingredients: Make sure to use fresh coriander leaves, lemon juice, and veggies to get the best flavors to the soup.
- Don't overcook the vegetables: Make sure to cook the veggies so they are tender, but not mushy, so that you have some texture to the soup.
- Add the lemon juice at the end: Always, add lemon juice after turning off the flame else, it will turn bitter.
- Add the fresh coriander at the end: Add coriander leaves after turning off the flame, to add a burst of flavor else, it may turn black.
- Use cornstarch to thicken the soup: Adding cornflour slurry will give a slightly thick consistency. However, it is optional.
- Use vegetable broth: Using a good quality vegetable or chicken broth will add a lot of flavor to the soup.
- Use coriander stems: You can also add tender stems of coriander, which enhances the flavor of the soup.
Variations
- Add more vegetables: You can also add vegetables of your choice like green beans, peas, sweet corn, mushrooms, bell pepper, and zucchini. Also, fresh herbs like thyme, parsley, and rosemary make it a healthy and flavorful soup.
- Add protein: Adding some cubed tofu is a great way to include plant-based protein in your diet.
- Make it spicy: Add some extra finely chopped green chilies, jalapenos, or red chili flakes to the soup to make it spicy.
- Add Noodles: Add cooked rice noodles to the soup to make it filling.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Nilofer Motiwala
Loved the soup. Added in some spinach as well. Added the spinach and broccoli florets at the end (added the broccoli stems earlier). Made with water. Skipped the corn flour slurry step. Liked it soupy
Bhavana Patil
Hi Nilofer, I am so glad you liked the soup.. Thank you for sharing all the variations you made to the recipe. Spinach is a great add.
Erica
This is so tasty!! Thank you for sharing!! Just a wonderful and easy vegetable soup! The lemon and cilantro really makes it pop! Just wonderful! Cooked in my instant pot for 2 minutes instead of on the stovetop-🙏🙂