Zesty Lemon Coriander Soup: A burst of flavour

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is healthier and cheaper than store-bought.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh coriander

🥗Healthier: fresh parsley

💰Cheaper: dried coriander

Dried coriander is more cost-effective.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Cabbage is often cheaper and adds bulk.

Welcome to the winter soup series, starting with lemon coriander soup.

Introduce the ingredients, mentioning the use of chopped paneer for added protein and various vegetables.

In a heavy bottom pan, add salted butter for richness.

Add chopped garlic, green onions, coriander stems, and grated ginger to the pan.

Stir and cook for about 1-2 minutes until fragrant, without overcooking the garlic and ginger.

Add in all the chopped vegetables and sauté for 2-3 minutes, retaining their crunch.

Pour in 4 cups of room temperature water and stir well.

Season with salt and white pepper powder, then stir again.

Dilute corn starch in cold water and add to the pot to thicken the soup, stirring continuously.

Simmer the soup for 6-8 minutes on medium heat, stirring occasionally.

Add the zest of one lemon to the pot and mix well, letting the soup come to a boil.

Add small pieces of paneer for protein, mixing well.

Sprinkle a handful of chopped coriander leaves and bring the soup to a gentle boil.

Turn off the stove and stir in the lemon juice, adjusting seasoning with salt or more lemon juice as needed.

Ladle the soup into bowls, garnish with a slice of lemon, and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary