Try this light and zest soup with the predominant flavours of lemon and coriander to have as a mid-day meal. This aromatic soup is a perfect one for your weight loss journey without any compromises on the flavour.
Some days are just about getting through the tough grind. On those days, we often fall back to avoiding eating or just pushing the food around the plate. Now, we don’t have an answer to the problem, but something to get you sipping and nourished when all the blues pile on together. This is the lemon coriander soup.
Why is lemon coriander soup so popular?
Broth-based soups are always my choice over creamy soups. So this lemon coriander soup works perfectly each season and helps with seasonal changes. The lemon in plenty and the broth like nature helps with colds and flu. Since I love the coriander fragrance, it is a win. Now, Indian restaurants do serve this light and easy soup it is a loving appetizer or the start of the meal. It is zesty and helps to start off our palates to the heavier meal we anticipate to follow. Also, during monsoons or changes in seasons, the lemon and coriander provide a delightful twist.
Why do some people not like coriander?
Some people experience a soapy taste with coriander or cilantro. This is a genetic trait. The aldehyde component of the coriander is the one giving the fragrance. However, when some people possess the gene recognising this part, it creates a soapy flavour. This is not restricted to just cilantro, but can also be when you smell perfumes.
If you experience the soapy flavour, this soup may not be nice for you. Try using the herbs that appeal to you instead.
Ingredients to make this lemon soup
Onion and garlic
Broth or water
Let’s make some soup
The soup recipe is one of the simplest styles of stovetop soup.
Saute the onions and garlic. To this mix add the minced vegetables, and chopped coriander stalks and saute for a couple of minutes. Add salt, water ( or broth)and let them boil. Once they are boiled squeeze a generous bit of lemon into it and remove from heat. Add more chopped coriander leaves and the soup is ready to serve.
Meal prep the soup
The soup stays well in the refrigerator for a week. However, the last step of chopped coriander leaves tastes better if added fresh each time.
Lemon coriander soup
- deep pot
- 1 tsp oil
- 1/2 small Onion chopped
- 2-3 pods garlic
- 1 cup Cabbage minced
- 1/2 cup carrots minced
- 1.2 cup spring onions
- 3 cups drinking water or broth
- 1/4 tsp black pepper
- 1/4 cup coriander leaves
- salt to taste
- Into a deep pot add the oil and saute the garlic and onion.
- To this add the veggies, coriander stalks and spring onion and mix well.
- Saute for a couple of minutes and add the water ( or broth)
- Let this come to a boil.
- Now add the pepper, lemon juice and salt.
- Once all that is boiled together, add the remaining coriander.
- Serve the soup warm.
Shh cooking secretly blogger pod has been a good inspiration to bring forth a lot of dishes. This time, I was paired with Rafeeda. Now, though miles apart, we share a common ground, Malabar. Radeeda’s Malabar-based recipes are a must-try and Click here to get her coconut milk rasam soup. The theme for soups was selected by Nams corner and well in time for the winter in the Northern Hemisphere.
Enjoy this easy-to-make lemon coriander soup this season. When you make the soup, let us know how you like it. Tag and share the recipe as you please.
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