lemon coriander soup

Bright, citrusy, and perfect for fending off a cold, this Lemon Coriander Soup tastes like a bowlful of sunshine. Made with aromatics, carrots, mushrooms, lemon, coriander (cilantro) and seasonings, this tangy and flavorful soup isn&#39;t just nutritious and delicious but comes together easily making it the ideal recipe for a cold weeknight.

Lemon Coriander Soup (Healthy and Flavorful)

sesame oil (or any neutral flavoured oil)

ginger (- finely chopped, or 1-inch ginger)

garlic (- finely chopped, or 3 to 4 medium-sized garlic cloves)

spring onion

carrots (- finely chopped, or 1 small to medium carrot)

mushrooms

green chilli (- chopped)

lemongrass

black pepper black pepper powder

salt (as required)

water (or homemade vegetable stock

lemon juice (or add

coriander leaves (- chopped (cilantro))

spring onion greens

coriander leaves

lemon slices (- optional)

Rinse and then chop spring onions and mushrooms.

Peel, rinse and finely chop the carrots.

Rinse, peel and finely chop ginger and garlic.

Rinse and finely chop green chillies and coriander leaves.

Preparation

Heat 1 tablespoon toasted sesame oil or any neutral flavored oil in a pan or pot.

Keep heat to a low or medium-low. When the oil becomes hot, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and ½ teaspoon chopped green chilli.

Sauté ginger, garlic, green chilli for a few seconds on medium-low heat till the raw aroma of ginger and garlic goes away. Do not brown them.

Next add ¼ cup chopped spring onion whites.

Stir and sauté spring onions for a minute on a medium-low to medium heat.

Add the chopped carrots and chopped button mushrooms. You can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, sweet corn, baby corn, broccoli, carrots, snap peas, green peas and cauliflower. You can also use a mix of various edible mushrooms.

Mix very well.

Stir fry on a medium-low to medium heat for about 3 minutes. If not using mushrooms then stir fry for less time. Mushrooms leave water and hence the vegetable mixture does not stick to the pan while stir frying.

Add 4 cups water. You can even use homemade vegetable stock or a sodium-free vegetable stock instead of water.

Add the chopped lemongrass stalk. You could even opt to use a lightly crushed and chopped lemon grass bulb.

Add freshly crushed black pepper and salt as per taste.

Cooking Veggies

Cover and pan and simmer on medium-low to medium heat until the carrots and mushroom are softened and tender.

When the carrots and mushrooms are cooked well, add ⅓ cup coriander leaves and 2 tablespoons lemon juice.

Add lemon juice as per taste. 2 tablespoons of lemon juice gives a good tangy taste to the soup. If you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice.

Stir and turn off the heat.

Lastly, add chopped spring onion greens (scallions) and mix.

Before serving remember to remove the chopped lemongrass stalks with a spoon.

Serve Lemon Coriander soup hot or warm in soup bowls or soup mugs. While serving you can garnish with some more spring onion greens and lemon slices. Some crushed black pepper can also be sprinkled on top of the soup.

Making lemon coriander soup

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Top 1 lemon coriander soup recipes from across the web

The most viewed lemon coriander soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Coriander Soup (Healthy and F...

The most viewed lemon coriander soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine