Lemon Coriander Soup with step by step photos. It is a clear vegetable soup flavored with lemon and coriander leaves. The lemon adds a sour taste and the coriander gives a subtle citrus note to this soup. The addition of mixed vegetables makes yoga soup healthy and delicious.
A bowl of lemon and coriander soup can take away all the cough from you during heavy monsoon or cold biting weather. The soup is warm, nutritious and rich in vitamin C. Another South Indian variation of a spicy lemon based soup that I have shared is this lemon rasam.
How is lemon coriander soup made?
A simple lemon coriander soup is made by cooking some herbs or vegetables and then adding a vegetable stock. Later lemon and coriander leaves are added.
My recipe is different like me No store has stocked vegetables. I cooked the vegetables and in the process of cooking the vegetables the stock is made. So for this recipe you need to buy any vegetable stock.
No monosodium glutamate (msg or ajinomoto) is added to this soup recipe. So the taste won’t be restaurant-like, but you will get clean and healthy taste in this Homemade Lemon Coriander Soup.
What vegetables should be added to the soup?
Vegetables add a lot of depth and flavor to this soup. Add them for some crunch to make the soup more delicious and nutritious.
You can add countless vegetables to this soup but only in small quantities. I usually add some carrots, white button mushrooms and cabbage to the soup.
In this recipe post though I used mushrooms and carrots. Mushrooms add a nice texture and bite to this otherwise plain soup.
From the veggie list, you can add corn, sweet corn, cauliflower, cabbage, carrots, bok choy, mushrooms, bell peppers (capsicum), snap peas, green peas, and spring onions (scallions).
Herbs and spices are added to lemon coriander soup
In addition to garlic and ginger, green chilies, coriander leaves, and lemongrass make up the aromatic components of this soup. Now if you don’t have lemongrass, you might consider skipping it.
Green chillies can also be omitted. Coriander is a must after coriander and lemon soup.
Freshly ground black pepper gives the soup a slightly warm, spicy, woody flavor.
Serve this soup as an appetizer drink. Be sure to remove the lemongrass stalks before serving.
How to make Lemon Coriander Soup
preparation
1. Wash and then chop 2 small spring onions white (scallions). Wash, peel and finely chop or grate 1 small carrot. Wash and chop 4 to 5 white button mushrooms.
Also, wash and chop 1 green chilli, coriander leaves, ginger and garlic. Cut the lemongrass stalks and set aside.
Cooked vegetables
2. In a pan or pot, heat 1 tablespoon of toasted sesame oil or any neutral flavored oil.
3. Keep the heat low or medium-low. When the oil is hot, add 1 teaspoon of finely chopped ginger, 1 teaspoon of finely chopped garlic and green chillies.
4. Saute ginger, garlic, green chillies on medium heat for a few seconds until the raw smell of ginger and garlic goes away. Be careful not to brown them.
5. Add ¼ cup chopped spring onion whites.
6. Stir and fry for a minute on medium-low to medium heat.
7. Add chopped vegetables – ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped mushrooms.
You can add 1.5 to 1.75 cups of chopped mixed vegetables such as cabbage, spinach, corn, baby corn, broccoli, carrots, snap peas, bok choy, green peas, cauliflower and mushrooms.
8. Mix very well.
9. Fry for about 3 minutes on medium flame. Fry for less time if not using mushrooms. Mushrooms release water and thus the vegetable mixture does not stick to the pan while frying.
10. Add 4 cups of water. Instead of water, you can even use homemade vegetable stock or sodium-free vegetable stock.
11. Add 1 lemongrass stalk (chopped). You can add a little crushed and chopped lemongrass bulb instead.
12. Add salt as required.
13. Add freshly ground black pepper to taste. Stir.
14. Cover and let the soup mixture simmer over medium-low to medium heat.
Lemon Coriander Soup is prepared
15. Simmer until vegetables are cooked. It took me 10 minutes to cook the carrots and mushrooms. Depending on the type of vegetables used and how small they are cut, this may take more or less time. Be careful while cooking vegetables.
16. When vegetables are cooked add ⅓ cup coriander leaves.
17. Next, add 2 tbsp of lemon juice. Stir and turn off the heat. 2 tbsp lemon juice gives a nice sour taste to the soup.
If you want a less tart or sour taste, add ½ to 1 tablespoon lemon juice. So add lemon juice as per your taste.
18. Finally, add 1 to 2 tablespoons of chopped spring onion greens (scallions) or chives.
19. Mix and Serve the soup hot with lemon coriander Soup bowl or soup mug. While serving you can garnish with some more spring onion greens and lemon wedges.
Some crushed black pepper can also be sprinkled over the lemon coriander soup. Note to remove the lemongrass stalks before serving.
Best Lemon Coriander Soup Tips
- You can add cornflour paste (corn starch slurry) to thicken the soup slightly.
- For an umami taste, a bit of soy sauce can be added to the soup.
- Add vegetables of your choice. You can add 1.5 to 1.75 cups of chopped mixed vegetables such as cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, spinach, bok choy, cauliflower and mushrooms. Mix bags of different varieties of mushrooms can also be used.
- Adding lemongrass stalks is optional.
- If you have homemade vegetable stock, you can use it.
- Some red chili powder or chilies can also be added to increase the spice.
- Add lemon juice as per your taste.
- You can even use vegetarian or vegan bouillon cubes if you prefer. I don’t use them as monosodium glutamate (msg or ajinomoto), they have added artificial flavors, additives and preservatives.
- You can add more herbs like parsley or thyme.
- A small onion can be added instead of spring onion (scallions).
Something more delicious Soup recipe For you!
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Lemon Coriander Soup
Lemon Coriander Soup is a pure vegetable soup made with mix vegetables, lemon and coriander leaves. Lemon gives a sour taste and coriander gives a subtle citrus note to the soup. Lemon Coriander Soup is healthy and contains Vitamin C to relieve your cold and cough.
Q. Time 10 minutes
cooking time 20 minutes
total time 30 minutes
Prevent your screen from going dark while making the recipe
preparation
Wash and then chop the spring onions and mushrooms. Peel the carrots, wash and finely chop. Wash, peel and mince the ginger and garlic. Wash and finely chop green chillies and coriander leaves.
Cooking vegetables for soup
Heat 1 tablespoon of toasted sesame oil or any neutral flavored oil in a pan or pot.
Keep the heat low or medium-low. When the oil is hot, add 1 teaspoon of finely chopped ginger, 1 teaspoon of finely chopped garlic and green chillies.
Saute ginger, garlic, green chillies on medium heat for few seconds till the raw smell of ginger and garlic goes away. Do not brown them.
Then add ¼ cup chopped spring onion whites.
Stir and fry the spring onions for a minute on medium-low heat.
Add chopped vegetables – ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped button mushrooms. You can add 1.5 to 1.75 cups of chopped mixed vegetables such as cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, cauliflower and mushrooms.
Mix very well.
Fry for about 3 minutes on medium-low to medium heat. Fry for less time if not using mushrooms. Mushrooms release water and so the vegetable mixture does not stick to the pan while frying.
Add 4 cups of water. You can even use homemade vegetable stock or sodium-free vegetable stock instead of water.
Add 1 lemongrass stalk (chopped). You can even use a lightly crushed and chopped lemon grass bulb.
Add freshly ground black pepper to taste and salt to taste.
Making Lemon Coriander Soup
Cover the pan and simmer on medium-low to medium heat until the vegetables are cooked.
When the vegetables are cooked, add ⅓ cup coriander leaves and 2 tablespoons lemon juice. Add lemon juice to taste. 2 tbsp lemon juice gives a nice sour taste to the soup. If you want a less tart or sour taste, add ½ to 1 tablespoon lemon juice.
Stir and switch off the flame.
Finally, add the chopped spring onion greens (scallions).
Serve the hot lemon coriander soup in a soup bowl or soup mug. While serving you can garnish with some more spring onion greens and lemon wedges. Some crushed black pepper can also be sprinkled over the soup. Note to remove the lemongrass stalks before serving.
- You can thicken the soup a bit by adding some cornflour paste (corn starch slurry).
- Soy sauce can also be added.
- Add your favorite vegetables to the soup.
- The lemongrass stalks are optional and can be omitted.
- Homemade vegetable stock can be used instead of water.
- A little red chili powder or pepper can be added.
- Lemon juice can be added if needed.
- You can even use vegetarian or vegan bouillon cubes.
- 1 small onion can be added instead of spring onion.
- Other herbs like parsley or thyme can be added.
nutrients
Lemon Coriander Soup
No. per job
calories 67 45 calories from fat
% Daily Value*
thick 5 grams8%
1 gram of saturated fat6%
Sodium 466 mg20%
potassium 171 mg5%
carbohydrates 6 grams2%
1 gram of fiber4%
Sugar 2 grams2%
protein 2 grams4%
Vitamin A 2025IU41%
Vitamin C 10.1 mg12%
calcium 20 mg2%
iron 0.4 mg2%
* Percent Daily Value is based on a 2000 calorie diet.
This Lemon Coriander Soup from the archives, originally published in June 2019, has been updated and republished in February 2023.
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