Coriander and lemon vegetable soup

Coriander and lemon Vegetable soup recently tasted during my trip to Hyderabad and tasted very nice. The cold weather there and this piping hot coriander and the lemon-flavored soup were totally out of the world. I just gave this soup a try yesterday and it tasted almost the same. The recipe of this soup is very simple with easily available ingredients at home.

This is a no-onion no garlic version of lemon coriander soup. Check out the ‘notes section’ to see the variations. This is also a zero-oil recipe, we are not adding any oil to this recipe. So if you are a weight watcher, then you can try out this recipe.

Check out our other interesting soup recipes Carrot pumpkin soup, Hot and Sour veg soup and Sweet corn soup

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Coriander lemon veg soup

Veg clear soup with coriander broth

Course Soup

Cuisine Global

Keyword Soup recipes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 bunch coriander leaves
• 2 tsp lemon zest outer skin of lemon
• 5 cups water
• ½ cup vegetables* *I used baby corn, carrot, peas and sweet corn
• Salt to taste
• Pepper to taste
• 1 green chili

Instructions

• Wash the coriander leaves and chop them roughly . Add the lemon zest(the skin of the lemon) and green chili (slit the green chilli) in a pan and add 4 cups of water. Let this boil for 15 minutes in a low flame. This is for making the vegetable stock.
• Boiling the lemon zest will not taste bitter.
• Switch off the flame and strain the water . Discard the cooked coriander leaves.
• Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
• In a pan add 1 cup of water and add the veggies to this. Let this boil for 2 minutes.
• Add the coriander lemon stock. Let this boil for 5 minutes in a low flame.
• Add pepper and salt to taste. Switch off the flame.
• Just before serving squeeze in the lemon juice and garnish with coriander leaves.
• Enjoy this flavourful and filling soup.

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Notes

1. You can skip the veggies and just add lemon juice, pepper powder, and salt to the stock and can have this as a clear soup.

2. If you want you can dissolve 1 tsp of corn flour in little water and add it to the soup towards the end. This will slightly thicken the soup.

3. You can saute finely chopped garlic and add this along with the veggies.

4. Coriander lemon veg soup is a perfect party appetizer.

• Wash the coriander leaves and chop them roughly. Add the lemon zest(the skin of the lemon) and green chili (slit the green chili) in a pan and add 4 cups of water. Let this boil for 15 minutes on a low flame. This is for making vegetable stock.

• Boiling the lemon zest will not taste bitter.
• Switch off the flame and strain the water. Discard the cooked coriander leaves.

• Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
• In a pan add 1 cup of water and add the veggies to this. Let this boil for 5 minutes.

• Add the coriander lemon stock. Let this boil for 5 minutes on a low flame.

• Add pepper and salt to taste. Switch off the flame.
• Just before serving squeeze in the lemon juice and garnish with coriander leaves.

• Enjoy this flavourful and healthy soup.

• You can skip the veggies and just add lemon juice, pepper powder, and salt to the stock and can have this as a clear soup.
• If you want you can dissolve 1 tsp of corn flour in little water and add it to the soup towards the end. This will slightly thicken the soup.
• You can saute finely chopped garlic and add this along with the veggies.