Lemon Coriander Soup
Lemon and coriander soup is a delicious vegan soup with refreshing flavors of coriander and lemon. A perfect soup that is packed with vitamin c and lots of other nutrients to keep you healthy and warm during the chilled winters.
Servings 4
Ingredients
For stock
- 1 cup chopped coriander stems
- 1 medium carrot sliced
- 1 small onion roughly chopped
- 3 cloves of garlic roughly chopped
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- ¾ teaspoon salt
- ¼ teaspoon turmeric powder
- 4 ½ cups of freshwater
For soup
- Boiled carrot pieces from the stock
- ¼ cup finely chopped onion optional
- 2 tablespoon finely chopped garlic
- ½ cup finely chopped coriander leaves
- 1 tablespoon cornflour mixed with 3 tablespoon water
- 2 tablespoon lemon juice
- 4 cups vegetable stock add water if it is less
- ½ teaspoon sugar
- Salt & Pepper if needed
- 1 tablespoon butter
Instructions
Prepare vegetable stock:
- Pour 4 and a half cups of fresh water in a saucepan and turn on the heat. To this add a small bunch of chopped coriander stems, 1 small onion roughly chopped, 3 cloves of garlic roughly chopped, 1 medium carrot sliced, 1 tablespoon coriander seeds, 1 teaspoon black pepper powder, ¾ teaspoon salt, and ¼ teaspoon turmeric powder. Bring to a gentle boil, reduce the heat and simmer for 5 to 7 minutes. Once cooked, pour the stock into a sieve and collect the liquid in a bowl. Remove all the boiled carrot pieces and set aside. Discard the rest.
- Heat 1 tablespoon butter in a saucepan, add finely chopped garlic and fry till light golden and smells aromatic.
- To this add finely chopped onion, finely chopped coriander leaves, boiled carrots from the stock, prepared vegetable stock, lemon juice, salt, and pepper if required and finally ½ teaspoon of sugar.
- Stir well and once the soup starts to boil, start adding cornflour mixture while stirring. Keep cooking for a couple of minutes and the soup starts to thicken.
- Turn off the flame and serve hot with toasted bread.