Lemon Coriander Soup (Healthy and Flavorful)

Name: Lemon Coriander Soup (Healthy and Flavorful)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 serving
Ingredients: 1 tablespoon toasted sesame oil; 1 teaspoon ginger; 1 teaspoon garlic; ¼ cup spring onion whites; ¼ to ⅓ cup carrots; 1 to 1.25 cups white button mushrooms; ½ teaspoon green chilli; 1 lemongrass stalk; crushed black pepper; salt; 4 cups water; 2 tablespoons lemon juice; ⅓ cup Coriander leaves; 1 to 2 tablespoons spring onion greens; 1 tablespoon Coriander leaves; 4 lemon slices; 1 tablespoon spring onion greens

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3
Calories
71 kcal
Course
Appetizer, Soup
Cuisine
International

Lemon Coriander Soup (Healthy and Flavorful)

Chad Simpson

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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't just nutritious and delicious but comes together easily making it the ideal recipe for a cold weeknight.

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Ingredients

Servings

For the soup

1 tablespoon toasted sesame oil or any neutral flavoured oil
1 teaspoon ginger - finely chopped, or 1-inch ginger
1 teaspoon garlic - finely chopped, or 3 to 4 medium-sized garlic cloves
¼ cup spring onion whites - chopped (scallion whites) or 2 small spring onions or ¼ cup finely chopped onions or shallots
¼ to ⅓ cup carrots - finely chopped, or 1 small to medium carrot
1 to 1.25 cups white button mushrooms - chopped, or 4 to 5 white button mushrooms
½ teaspoon green chilli - chopped
1 lemongrass stalk - chopped in 2 to 3 inches pieces, optional
crushed black pepper or ground black pepper powder as required
salt as required
4 cups water or homemade vegetable stock or or packaged sodium-free vegetable stock
2 tablespoons lemon juice or add as per taste
⅓ cup Coriander leaves - chopped (cilantro)
1 to 2 tablespoons spring onion greens - chopped (scallion greens) or chives, optional

For garnish

1 tablespoon Coriander leaves
4 lemon slices - optional
1 tablespoon spring onion greens - chopped (scallion greens) or chives - optional

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Instructions

Preparation

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.

Cooking Veggies

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.

Making lemon coriander soup

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.

Notes

You can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).
For a more umami flavor, opt to add a bit of soy sauce.
Feel free to add your favorite vegetables in the soup.
The lemongrass stalk is optional and can be skipped.
Homemade vegetable stock can be used instead of water.
A bit of red chilli powder or cayenne pepper can be added to add some spice and heat.
Add lemon juice less or more according to your taste preferences.
You can even use vegetarian or vegan bouillon cubes.
Instead of spring onions (scallions), 1 small onion or shallot can be added.
Opt to garnish the soup with herbs like parsley or basil or oregano or mint.
Scale the recipe easily, for more servings.

Nutrition Information

Show Details

Calories 71kcal (4%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 422mg (18%) Potassium 244mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 2041IU (41%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 1mg Vitamin B6 0.1mg Vitamin B12 0.01µg Vitamin C 21mg (23%) Vitamin D 0.1µg Vitamin E 0.3mg Vitamin K 34µg Calcium 35mg (4%) Vitamin B9 (Folate) 23µg Iron 1mg (6%) Magnesium 15mg Phosphorus 45mg Zinc 0.4mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 71 kcal

% Daily Value*

Calories	71kcal	4%
Carbohydrates	7g	2%
Protein	2g	4%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Sodium	422mg	18%
Potassium	244mg	5%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	2041IU	41%
Vitamin B1 (Thiamine)	0.1mg
Vitamin B2 (Riboflavin)	0.2mg
Vitamin B3 (Niacin)	1mg
Vitamin B6	0.1mg
Vitamin B12	0.01µg	0%
Vitamin C	21mg	23%
Vitamin D	0.1µg	1%
Vitamin E	0.3mg
Vitamin K	34µg
Calcium	35mg	4%
Vitamin B9 (Folate)	23µg
Iron	1mg	6%
Magnesium	15mg	4%
Phosphorus	45mg
Zinc	0.4mg