This post is also available in: Hindi
Winters make one yearn for warmth and soups are a perfect way to do so. Lemon Coriander soup is one of the healthiest soups as it has all the goodness of lemons in plenty and has a number of vegetables that add to its nutritive value. It can prepared quickly and can be taken any time of the day.
For the people who don’t take a particular liking to topping their food with coriander, this is a great way to include in the diet because the leaves are well cooked and in the soup and just leave a mild flavour. In many soups like spinach, carrot or tomato, the vegetables are puréed to get a thick consistency for the soup. This is more in line with a clear soup in which the soup imbibes the flavours of the vegetables.
This tasty yet light soup is perfect before your meal. That’s because it isn’t as heavy as a Manchow soup which is topped with loads of vegetables and fried noodles and kills a big portion of your appetite for the main course. Instead, this soup is just right for you to sip about half hour before your lunch or dinner. It kills your hunger pangs for the moment but doesn’t leave you too full. Rather, you feel refreshed and ready to dig on into the main course. That’s exactly how soups should make you feel.
This soup, like Manchow and Hot and sour soup also belongs to the Indo-Chinese cuisine. Unlike the other soups though, it avoids soy sauce which is a staple ingredient in this style of Chinese dishes. It instead balances the taste with chilli and garlic.
The key ingredient of this soup – coriander – is easily available in the Indian market. But many green leafy vegetables are tend to be laced with pesticides during their growth cycle. Even if you have a small window sill, try to grow some coriander in a pot. The taste of home-grown organic coriander will take your soup to a whole new level. Here’s how you can make it:
Lemon Coriander Soup
Lemon coriander soup recipe which can be prepared very quickly and is good for your digestion.
- 1/2 cup Coriander Leaves (Finely chopped)
- 1 tbsp Lemon Juice
- 3 Garlic Pods
- 1 Green Chilli
- 1 tbsp Onion (Chopped)
- 1 tbsp Cabbage (Chopped)
- 1 tbsp Carrot (Chopped)
- 1 tbsp Corn Flour
- 2 tbsp Water
- 4-5 cups Vegetable Stock
- Salt to taste
- A few Black Peppercorns (crushed)
- 1 tbsp Oil or Butter
Make a paste of cornflour with water by mixing them together in a bowl and keep aside to add to the soup later.
Heat the oil in a non-stick pan on low flame. Chop the green chilli and the garlic finely and add to the oil. Sauté until soft.
Add the vegetable stock and all seasonings like salt, black peppercorns, and lemon juice.
Let it simmer till the desired soup consistency is got. Add the coriander leaves.
In a slow and steady stream, add the cornflour paste with constant whisking.
Shut off the flame and let the soup stand for a couple of minutes before serving hot. The soup consistency can be adjusted as per taste preference.
If a clear soup is desired, add more vegetable stock and less of the vegetables.
Similarly, for a thicker consistency, the quantity of corn flour can be increased as well.
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