Lemon Coriander Soup (Healthy and Flavorful)
User Reviews
5
26 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
3
-
Calories
71 kcal
-
Cuisine
International
Lemon Coriander Soup (Healthy and Flavorful)
Report
Lemon Coriander Soup is a light, aromatic broth-based soup featuring fresh ginger, garlic, green chili, and lemongrass enhanced by sautéed vegetables like carrots and mushrooms. It's seasoned with black pepper and salt, finished with fresh lemon juice and coriander leaves for a bright, tangy flavor. The soup is clear yet flavorful, with a gentle warmth from the ginger and chili balanced by the citrus and herbs.
Description
Lemon Coriander Soup begins by gently sautéing ginger, garlic, and green chili in toasted sesame or neutral oil to release their aromas without browning. Chopped spring onion whites are added followed by finely diced carrots and button mushrooms, which soften while maintaining slight texture. The optional inclusion of lemongrass adds subtle citrusy notes. The soup base consists of water or vegetable stock, simmered to blend the flavors.
Before serving, the soup is enhanced by fresh lemon juice and chopped coriander leaves, giving it a refreshing and lively profile. The black pepper seasoning adds mild heat, balancing the tanginess of lemon. The soup has a light broth with bits of tender vegetables, versatile for light lunches or as a starter. Optional spring onion greens or chives are used for garnish to add mild onion flavor and color.
Variations include adding soy sauce for umami, a bit of corn starch slurry to thicken slightly, or alternative herbs like basil or mint for different flavor twists. The soup scales well for larger servings and allows substitution of vegetables to suit availability or preference.
It’s a flexible, nourishing choice for those who appreciate a clear broth with fresh, bright seasoning and gentle warmth.
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Ingredients
For the soup
- 1 tablespoon sesame oil or any neutral flavoured oil, toasted
- 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 chopped (scallion whites) or 2 small spring onions or ¼ cup finely chopped onions or shallots, whites
- ¼ to ⅓ cup carrot 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 chopped in 2 to 3 inches pieces, optional, stalk
- black pepper or ground black pepper powder as required, crushed
- 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 optional, slices
- 1 tablespoon spring onion greens chopped (scallion greens) or chives - optional
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
- Adding a corn starch slurry can slightly thicken the soup if desired.
- Soy sauce can be included to enhance umami flavor.
- The lemongrass stalk is optional and can be omitted without much change to the soup.
- Vegetables like cabbage, corn, snap peas, or broccoli can be added or substituted.
- Adjust lemon juice according to taste preferences for more or less acidity.
- Vegetarian or vegan bouillon cubes can be used instead of stock.
- Spring onions can be replaced by small onions or shallots if preferred.
- The soup can be garnished with a variety of fresh herbs such as parsley, basil, oregano, or mint.
- Scale the recipe easily to serve more people.
Nutrition Information
Show Details
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
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 |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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