wellhealthorganic.com Lemon Coriander Soup: Delightful, zesty, and tailor-made for combating a cold, this Lemon Coriander Soup is akin to sipping sunshine from a bowl. Crafted with a medley of aromatics, carrots, mushrooms, lemon, coriander (also known as cilantro), and a blend of seasonings, this tangy and richly flavored soup isn’t just a treat for the taste buds but also a breeze to whip up, making it the quintessential recipe for a chilly weeknight.
Lemon Coriander Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: International
- Course: Appetizers, Soup
- Diet: Gluten Free, Vegan
- Difficulty Level: Moderate
Ingredients:
For the Soup:
- 1 tablespoon toasted sesame oil or any neutral-flavored oil
- 1 teaspoon finely chopped ginger or 1-inch ginger piece
- 1 teaspoon finely chopped garlic or 3 to 4 medium-sized garlic cloves
- ¼ cup chopped spring onion whites (scallion whites) or 2 small spring onions or ¼ cup finely chopped onions or shallots
- ¼ to ⅓ cup finely chopped carrots or 1 small to medium carrot
- 1 to 1.25 cups chopped white button mushrooms or 4 to 5 white button mushrooms
- ½ teaspoon chopped green chili
- 1 lemongrass stalk, chopped into 2 to 3-inch pieces (optional)
- Crushed black pepper or ground black pepper powder, according to preference.
- Salt, to taste
- 4 cups water or homemade vegetable stock or packaged sodium-free vegetable stock
- 2 tablespoons lemon juice, or to taste
- ⅓ cup chopped coriander leaves (cilantro)
- 1 to 2 tablespoons chopped spring onion greens (scallion greens) or chives (optional)
For Garnish:
- 1 tablespoon chopped coriander leaves
- 4 lemon slices (optional)
- 1 tablespoon chopped spring onion greens (scallion greens) or chives (optional)
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Instructions:
Preparation:
- Rinse and 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 chilies and coriander leaves.
Cooking Veggies:
- Heat 1 tablespoon toasted sesame oil or any neutral-flavored oil in a pan or pot over low to medium-low heat.
- Once the oil is hot, add finely chopped ginger, garlic, and chopped green chili. Sauté for a few seconds until the raw aroma dissipates, without browning them.
- Add the chopped spring onion whites and sauté them for about a minute.
- Stir in the chopped carrots and mushrooms. If using a mix of vegetables, add them now.
- Stir-fry for about 3 minutes on medium-low to medium heat. If not using mushrooms, stir-fry for less time.
- Add 4 cups of water or vegetable stock, chopped lemongrass stalk, crushed black pepper, and salt to taste.
Making Lemon Coriander Soup:
- Cover and simmer over medium-low to medium heat until the carrots and mushrooms are tender.
- Once cooked, add chopped coriander leaves and lemon juice according to taste.
- Turn off the heat and add chopped spring onion greens.
- Before serving, remove the lemongrass stalks with a spoon.
- Serve hot or warm in soup bowls or mugs, garnished with additional spring onion greens and lemon slices if desired.
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Notes:
- To thicken the soup, you can add a cornflour paste (corn starch slurry).
- For an extra umami flavor, consider adding a splash of soy sauce.
- Feel free to incorporate your favorite vegetables into the soup.
- The lemongrass stalk is optional and can be omitted.
- Homemade vegetable stock can be substituted for water.
- Add red chili powder or cayenne pepper for added spice.
- Adjust lemon juice according to taste preference.
- Vegetarian or vegan bouillon cubes can be used.
- Instead of spring onions (scallions), you can use a small onion or shallot.
- Garnish with herbs like parsley, basil, oregano, or mint.
- This recipe can be easily scaled up for more servings.