How to make lemon coriander soup | Lemon coriander soup recipe

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a nutritious alternative, while dried coriander is budget-friendly.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is cost-effective.

Start by boiling 15 bowls of water for the stock, adding 1/2 teaspoon salt and mixing it in.

Add chopped vegetables (cabbage, carrots, bell pepper, coriander) to the boiling water.

Cover and cook for 3-4 minutes to prepare the stock, ensuring vegetables are not added to cold water to avoid longer cooking times.

After 4 minutes, check if the stock is ready by observing the color and aroma.

Strain the stock to separate the liquid from the vegetables.

In a separate pan on high flame, add 2 tablespoons of fennel seeds and heat until aromatic.

Add the chopped ginger-garlic paste and cook briefly without burning.

Quickly add the chopped green chilies and mix.

Add the previously chopped vegetables to the pan and mix well, ensuring a smoky effect develops.

Sprinkle in some chopped coriander and the roots for added flavor, along with a pinch of salt.

Cook for 15-20 seconds before adding the prepared stock to the mixture.

Allow the mixture to come to a boil for 4-5 minutes, stirring occasionally.

In a small bowl, mix 1 tablespoon of cornflour with water to create a slurry, then gradually add it to the soup while stirring continuously to thicken.

Once the soup thickens, add the juice of 1/2 lemon, adjusting to taste to avoid excessive sourness.

Serve the soup in a bowl, garnishing with additional coriander and lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary