Lemon Coriander Soup: Zesty, comforting, and packed with flavor
Looking for a soup that’s light, refreshing, and bursting with flavor? Lemon Coriander Soup is the perfect answer. Zesty lemon, fragrant coriander, and a hint of spice come together in a warm, comforting bowl that’s as nourishing as it is delicious.
Quick to make and easy on the palate, this soup is ideal as a starter for a meal, a healthy lunch, or even a soothing remedy for a cold day. Every spoonful delivers a bright, citrusy aroma with the subtle warmth of spices, making it a timeless favorite for all seasons.
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What is Lemon Coriander Soup?
Lemon Coriander Soup is a light, aromatic, and flavorful soup made with a base of vegetable or chicken broth, fresh coriander (cilantro), and zesty lemon juice. Often spiced with a touch of black pepper, ginger, or green chili, it has a perfect balance of tangy, herbal, and mildly spicy flavors.
Popular in Asian and fusion cuisine, this soup is celebrated for being healthy, soothing, and easy to digest. It’s commonly served as a starter in Indian restaurants, but it’s also simple enough to make at home in under 20 minutes.
In short, it’s a refreshing, citrus-kissed comfort soup that’s perfect for any season — whether you want a light meal, a detox boost, or a bowl of warmth on a chilly day.
Main Ingredient of Lemon Coriander Soup:
1 tbsp butter
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 green chili, finely chopped
1 small onion, finely chopped
2 spring onions, chopped
2 tbsp coriander stems, chopped
¼ tsp black pepper
Salt, to taste
4 cups water or vegetable broth
½ cup cabbage, finely chopped
½ cup beans, chopped
½ cup sweet corn
½ cup paneer, finely diced
2 tbsp coriander leaves, finely chopped
Juice of ½ lemon
What Is So Special About Lemon Coriander Soup?
Bright & Refreshing Flavor:
The tangy lemon juice paired with aromatic coriander gives the soup a zesty, fresh flavor that instantly lifts your mood.
Light Yet Nourishing:
Made with vegetables, spices, and optional paneer, it’s healthy, comforting, and easy to digest — perfect for a light meal or starter.
Quick & Easy to Make:
With simple ingredients and minimal cooking time, you can whip it up in under 30 minutes.
Versatile & Adaptable:
You can make it vegetarian, vegan, or add chicken broth for extra protein. It works as a starter, light lunch, or soothing evening soup.
Soothing for the Body:
The combination of ginger, garlic, and lemon makes it warming, revitalizing, and perfect during cold or rainy days.
Meyer Pre-Seasoned Cast Iron Sauteuse with Glass Lid, 20cm
Quick and Easy Lemon Coriander Soup:
Minimal Ingredients: Most ingredients are basic vegetables, spices, and herbs that you likely already have in your kitchen.
One-Pot Cooking: Everything cooks in a single pot, which saves time and reduces cleanup.
Fast Cooking Vegetables: Cabbage, beans, and corn cook quickly, so the soup comes together in under 30 minutes.
No Complicated Techniques: Simply saute, simmer, and finish with lemon juice — no chopping into tiny pieces or complex steps required.
How to make
Saute the aromatics:
Heat butter in a pot over medium heat. Add finely chopped ginger, garlic, and green chili. Sauté for 1–2 minutes until fragrant.
Cook the onions:
Add finely chopped onion and cook until soft and translucent. Stir in spring onions and chopped coriander stems; sauté for another minute to release their aroma.
Simmer the base:
Add black pepper, salt, and water (or vegetable broth). Cover the pot and let it simmer for 10–15 minutes to allow the flavors to meld.
Add the vegetables:
Stir in finely chopped cabbage, beans, and sweet corn. Cover and cook for 5–6 minutes until the vegetables are just tender.
Finish the soup:
Add finely diced paneer and chopped coriander leaves. Squeeze in fresh lemon juice and stir gently. Adjust salt and pepper if needed.
Serve hot:
Ladle into bowls and garnish with extra coriander or a drizzle of butter, if desired. Enjoy immediately for the freshest flavor and aroma.
Expert Tips
Use fresh ingredients:
Fresh coriander, lemon, and vegetables make a huge difference in flavor compared to dried herbs or bottled lemon juice.
Don’t overcook the vegetables:
Keep cabbage, beans, and corn slightly tender to retain texture and color — overcooking can make the soup bland and mushy.
Balance the tanginess:
Add lemon juice at the end to preserve its fresh, zesty flavor. Taste and adjust gradually to avoid making it too sour.
Customize the spice level:
Adjust green chili and black pepper according to your preference. You can also add a pinch of crushed red chili for extra heat.
Optional protein boost:
Paneer, tofu, or shredded chicken can be added to make the soup more filling without compromising its lightness.
Serve immediately:
This soup tastes best hot, fresh, and fragrant. Reheating can reduce the bright lemon flavor.
Storage tip:
If needed, store the soup in an airtight container in the fridge for up to 2 days. Reheat gently on low heat and add a splash of water if it thickens.
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