Lemon Coriander Soup

Lemon Coriander Soup is an easy and healthy-filling soup made with vegetable stock. The strong flavors of coriander and lemon make this soup a personal favorite for everyone. The soup is generally served as a starter but can also be served for dinner due to its filling nature. 

Now, let me share a few tips and suggestions to make lemon coriander soup. First, you can add any vegetables of your choice, but make sure to finely chop them. Second, the thickness of the soup can be determined by increasing or decreasing the amount of corn four. However, adding corn flour is completely optional and you may even skip them. Finally, make sure to add the lemon juice after switching off the flame to get a strong taste of the lemon. 

Servings:- 2 servings

Course:- Soup

Cuisine:- Indian

Ingredients:-

2 tsp oil

2 garlic clove, finely chopped

1 inch ginger, finely chopped

1/2 onion, finely chopped

1/2 carrot, finely chopped

2 tbsp coriander stem, finely chopped

2 tbsp cabbage, shredded

2 tbsp beans, finely chopped

3 cup water

1/2 tsp salt

1/2 tsp black pepper powder

1 tbsp corn flour

1/4 cup water

3 tbsp coriander leaves, finely chopped

2 tbsp lemon juice

Method:-

1. Firstly, in a large kadai heat 2 tsp oil and saute finely chopped garlic clove and ginger. Further saute onion and coriander stem for a minute.

2. Next, add carrot, cabbage and beans. You can add in vegetables of your choice. Saute the veggies for a minute or two without overcooking them. 

3. Now, add water, salt and black pepper powder. Mix them well and boil them for 5-7 mins. 

4. Next, prepare the corn flour slurry by mixing 1 tbsp corn flour in 1/4 cup water. Mix them well making sure that there are no lumps. 

5. Now, pour the slurry into the soup and mix them well. Boil the soup for 4-5 mins so that the flavors are well combined. 

6. Turn off the flame and add the chopped coriander leaves and lemon juice. Mix them well. 

7. Finally, serve hot lemon coriander soup garnished with some coriander leaves.