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This Lemon Coriander Soup recipe is a clear soup recipe with the lovely aroma of coriander, the flavour of lemon and some crunchy veggies. Made from the stalks of coriander, which normally goes into the bin, this soup is highly aromatic and flavourful. Neither cornflour nor vegetable stock is used in this recipe.

 

Did I tell you that this Lemon and Coriander soup is vegan as well as gluten-free?

 

 

 

 

 

Recipe Without Vegetable Stock & Cornflour

The Lemon Coriander Soup that I make is actually a clear soup with the lovely aroma of coriander, the flavour of lemon and some crunchy veggies. 

I do not add any thickening agent like cornflour or gram flour.

And do you know which stock I use for making this soup? Any guesses? No, it’s not the vegetable stock.

The stock of this Lemon Coriander Soup is made with coriander stalks. And that’s the real beauty of this soup.

Call it Best out of Waste or whatever, but coriander stalks, are used for making this soup.

 

Ingredients

Coriander Stalks

Coriander stalks are nothing but the thin stems of coriander that remain after removing the leaves.

These stalks are full of flavour and aroma. Do you know that coriander stalks are one of the main ingredients in Thai Cooking?

Normally, for making chutney or garnishing, I use them along with leaves. But if I plan to make Lemon Coriander Soup, then I purposefully collect the stalks, maybe for a day or two and then make this soup.

This soup made from coriander stalks stock is so different and flavourful as compared to that made from vegetable stock.

No stalks… No Lemon Coriander Soup. Yes, I would rather prefer not to make this soup if the stalks are not handy than to use vegetable stock.

 

Jain Lemon Coriander Soup

I add neither onion nor garlic. As you know both onion and garlic have a strong flavour so I don’t want to play with the aroma of coriander. So, this soup is perfect for my Jain friends too.

 

Step By Step Recipe

 

Lemon Coriander Soup

 

 

 

Lemon Coriander Soup

 

Lemon Coriander Soup

 

 

 

Lemon Coriander Soup

 

Lemon Coriander Soup

 

 

 

 

 

 

Lemon Coriander Soup

 

 

 

Lemon Coriander Soup

 

 

 

 

Tip For Perfect Outcome

 

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Let’s Connect

I hope you have liked this Lemon Coriander Soup recipe and will surely try it out for your loved ones.

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Veg Lemon Coriander Soup

Made from the stalks of coriander, which normally goes into the bin, this soup is highly aromatic a

Ingredients
  

  • 100 g Bunch of Coriander/Cilantro
  • Few Sprigs of Lemongrass Fresh or Dried (Optional)
  • 1/4 Cup Vegetables Carrot, Cabbage, Broccoli etc, (cut into paper-thin slices)
  • Salt to taste
  • 1 Lemon
  • Black Pepper to taste
  • 1 Tsp Chili Sauce Optional

Instructions
 

  • Take the bunch of coriander, remove the roots, if any.
  • Now remove the leaves and reserve these for later use.
  • After removing the leaves, you are left with stalks which means the thin stems. Wash these stalks thoroughly in water.
  • Put the cleaned and washed coriander stalks and lemongrass in the pressure cooker along with some water, approximately 1 to 2 cups.
  • Close the lid and boil these for 2 whistles.
  • While the stock is boiling, in the meantime, you do other preparations. Wash coriander leaves and finely chop them and keep them aside. Also, slice veggies, as thinly as possible.
  • Once the stock cools down, blend everything, that is the stalks and the water in the blender. You can even use a hand mixer and blend in the pressure cooker also even when hot.
  • After blending, pass everything through a strainer. This is your lovely, aromatic, green coloured stock.
  • Put a vessel on the gas stove, add sliced veggies in it. Toss it 2-3 times. If you want to add onion and garlic, then add 2 or 3 drops of oil and saute these.
  • Put the stalks stock in the vessel.
  • Add salt, chilli sauce and roughly 2 cups water and boil it for 2 to 3 minutes.
  • Lastly, add lots of chopped coriander leaves and give the last boil. (Reserve some for Garnishing)
  • Switch off the flame, squeeze lemon juice.
  • Garnish with some more chopped coriander.
  • Serve with love, bread optional.

Notes

  1. I have used total 4 cups of water for 100 g of coriander. Some water while boiling the stalks and the rest with the soup. You may adjust the quantity of water depending upon the stalks quantity and quality.
  2. Add coriander leaves only towards the end to enjoy their lovely green colour. If boiled for too long, they may get discoloured.
  3. Put lemon juice also, in the end, to enjoy the full benefits of Vitamin C in it.
  4. I have used cabbage, carrot and broccoli. (Mushrooms, we don't like and cauliflower was out of stock that day). Instead of using a knife, tear cabbage into small pieces.
  5. You may add green chillies instead of green chilli sauce.
  6. Lemongrass adds lovely flavour but you can very well make it without it also as it is slightly difficult to procure always.
Keyword Lemon Coriander Clear Soup, Lemon Coriander Soup Jain

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21 Responses

  1. I have lost my taste for heavy soups due to pregnancy…but I do feel.like having some light soups. thanks a lot for sharing this recipe.will definitely try it to pacify my craving for light soups.

  2. Tried the recepie today.Got amazing result.Even simple thing like this can give immense happiness.Thanks for sharing the recepie.

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