Lemon Coriander Soup Recipe

I absolutely love this Lemon Coriander Soup recipe because it brings a delightful and refreshing burst of flavors that feels both wholesome and rejuvenating. The combination of lemon, ginger, and cilantro creates a soothing and aromatic experience that’s like a warm, comforting hug in a bowl after a long day!

Lemon Coriander Soup is a refreshing dish that is really ideal for any occasion. I love the way the flavor of the bright lemon juice pairs with the fresh coriander leaves.

It’s almost an uplift-your-soul kind of flavor. The soup is also packed with chopped onion, garlic, and ginger—so, yes, it’s a very healthy kind of flavor, but there’s also warmth in the flavor, making it quite comforting to slurp on a cold day.

I also adore the shredded cabbage and grated carrot in this soup. For me, they really elevate the soup in both texture and flavor.

And vegetable broth is the part of this soup that makes it sooo much more invigorating.

Ingredients

Onion:
Onions are abundant in antioxidants and contribute layers of flavor and sweet notes.

Garlic:
Renowned for its ability to boost the immune system, it profoundly enhances flavor.

Ginger:
Provides anti-inflammatory advantages and contributes warmth and spiciness.

Green Chili:
Furnishes warmth, enhances metabolic rate, and shucks both hours and guesswork.

Coriander Leaves:
Provides newness, rich in ascorbic acid, and intensifies fragrance.

Carrot:
Beta-carotene is abundant and also adds subtle sweetness and vibrant color.

Lemon Juice:
Contains vitamin C, delivers a zesty, refreshing taste.

Ingredient Quantities

• 1 tablespoon oil
• 1 small onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 green chili, chopped (optional)
• 4 cups vegetable broth or water
• 1/4 cup fresh coriander leaves, chopped
• 1/2 cup shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup corn kernels (optional)
• 2 tablespoons lemon juice
• Salt to taste
• Fresh ground black pepper to taste
• 2 tablespoons cornflour mixed with 3 tablespoons water

Instructions

1. In a large pot over medium heat, warm oil. When the oil is hot, add the onion and sauté until it is soft and translucent.

2. Introduce the finely chopped garlic and ginger, and stir-fry for a further minute until you can smell their combined aromas.

3. Add the chopped green chili and cook for another minute.

4. Add the vegetable broth or water to the mixture and bring it to a boil.

5. Mix in the diced cilantro, shredded cabbage, grated carrot, and corn, if using. Blend thoroughly.

6. Decrease the heat to low and allow to simmer for 5-7 minutes, permitting the vegetables to cook all the way through.

7. Add lemon juice and salt. That should be seasoned to taste with fresh, ground black pepper.

8. In a small bowl, combine the cornflour with water and mix well to create a slurry. Gradually add this mixture to the soup while stirring continuously.

9. Cook the soup for an additional 2-3 minutes until it thickens slightly.

10. Before serving the soup piping hot, taste it and adjust the seasoning if necessary. Now enjoy the truly fresh and vibrant flavor of this Lemon Coriander Soup.

Equipment Needed

1. Large pot
2. Medium heat source (stovetop)
3. Wooden spoon or spatula (for sautéing and stirring)
4. Knife (for chopping ingredients)
5. Cutting board
6. Small bowl (for mixing cornflour slurry)
7. Measuring spoons (for measuring oil, garlic, ginger, lemon juice, and cornflour)
8. Measuring cups (for measuring vegetable broth/water, cilantro, cabbage, carrot, and corn)
9. Grater (for grating carrot)
10. Ladle (for serving the soup)

FAQ

• Can I use chicken broth instead of vegetable broth?Yes, you can use chicken broth in place of vegetable broth for an added boost of flavor.
• How can I make the soup spicier?If you want more heat, you can add extra chopped green chilies or red chili flakes.
• Can I prepare this soup in advance?It is possible to prepare the soup beforehand. Place it in the fridge, and heat it right before you serve it. For the best flavor, add the lemon juice right before serving.
• Is there a substitute for cornflour to thicken the soup?Arrowroot powder and all-purpose flour can be substituted for cornflour.
• Can I omit the corn kernels?The corn kernels are optional. You can leave them out if you prefer not to have corn in your diet.
• How do I make the soup vegan?You can make the soup vegan by using vegetable broth and making sure all the components are plant-based.
• Can this soup be frozen?Indeed, the soup can be frozen, but you should add the lemon juice only after the soup has been reheated. Citrus can change flavors during the freezing and thawing process.

Substitutions and Variations

Oil: Replace with olive oil or butter for a different flavor.
Green chili: Substitute with a small amount of red chili flakes for a milder spice.
Fresh parsley leaves: If parsley is unavailable, substitute it with another herb with a similar flavor profile.
Finely chopped cabbage: Instead of Napa cabbage, you can use bok choy or any other type of cabbage.
Peas: Substitute for corn kernels in order to achieve a sweeter flavor and an analogous texture.

Pro Tips

1. For an extra layer of flavor, use a mixture of sesame oil with the regular oil when sautéing the onion, garlic, and ginger. This will add a subtle nuttiness that complements the other ingredients.

2. Toast the corn kernels in a dry skillet for a few minutes before adding them to the soup. This can enhance their sweetness and add a slight smoky flavor to the dish.

3. Roast the green chili over an open flame or in an oven before chopping and adding it to the soup. Roasting will bring out its natural sweetness and complexity, alongside a slightly smoky aroma.

4. If you prefer a thicker soup, use an immersion blender to carefully blend part of the soup before adding the cornflour slurry. This will create a naturally thicker texture with a more integrated flavor profile.

5. Garnish the soup with additional fresh coriander leaves and a few toasted sesame seeds just before serving. This will give a touch of brightness and crunch to each bowl.