This is one of the tastiest soups you'd ever want. This simple soup with simple veggies has lovely, bold flavors with lemon juice and coriander aka cilantro. This soup is vegan too!
This is a copycat recipe of Sangeetha Restaurant Lemon Coriander soup. We love to have this soup back in India when we go on vacation trips. Being not just a foodie, but a home filled with foodies, we try to recreate what we love and this is no exception! This is one of our all time favorite soups. The lemon flavor comes through in every spoon and the cilantro adds to the flavor and aroma immensely.
This soup requires a few staples like carrots, cabbage, ginger, garlic, beans, corn, cilantro, green onions, cornstarch, and of course lemon. Bell pepper can also be used. The veggies have to be very thinly chopped for easier and quick cooking. The cornstarch helps in thickening the soup. I do not prefer a very thick soup in this combination. Adjust as per requirement. The cilantro and lemon can't be replaced as they are the stars of the recipe.
This soup can be made easily and the prep time for veggies is about 10 minutes. Once you have the veggies, ready, this soup can be made in the time you take to blink! Serve with some garlic toast or any bread to make a satisfying meal.
Lemon is a versatile fruit that can be used in both savory and sweet recipes, from appetizer, to drink, to desserts. Here are some yummy lemon recipes from the blog.
Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner. This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own. Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
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Check out the amazing prizes you can win in our #LemonWeek Giveaway!
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
2 count Gourmet Madagascar Vanilla Beans
2oz Almond Extract
4oz Natural Baker’s Extract
4oz Vanilla Paste
8oz Gourmet Vanilla Extract
25oz Organic Baking Cocoa
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
Extra Virgin Olive Oil
Roasted Walnut Oil
Regenerative Sunflower Oil
4oz Vanilla Paste
Fleur de Sel Almond Butter
IngredientsServes 2-4 Oil - 2 tbspGinger - 1 tbsp, finely choppedGarlic - 1 tbsp, finely choppedWater - 3 cupsCarrots - 1/3 cup, very thinly choppedCabbage - 1/3 cup, thinly fineGreen beans - 1/3 cup, very thinly slicedCorn - 2-3 tbspCorn starch - 1 tbsp mixed in 1/3 cup waterSalt - 1 and 1/4 tspBlack pepper powder - 1/2 tspCilantro - 1/3 cup, finely choppedGreen onions - 2, choppedLemon juice - 1.5 tbsp Thin slivers of ginger - for garnishMethodHeat oil in a pot over medium heat and add the ginger and garlic, sauté for 30-40 seconds. Take care not to burn.
Add the corn, beans, carrot and sauté for 2 minutes. Add the three cups of water, salt, and pepper. Simmer for 2-3 minutes.
Add the white parts of green onion and cabbage. Cilantro stems can also be used. Simmer for 2 minutes.
Add the corn slurry, mix and simmer for two more minutes.
Switch off the flame. Stir in the lemon juice, add the cilantro and green onions.
Transfer to bowls, garnish with slivered ginger pieces. Serve immediately.
