Coriander and lemon Vegetable soup recently tasted during my trip to Hyderabad and tasted very nice. The cold weather there and this piping hot coriander and the lemon-flavored soup were totally out of the world. I just gave this soup a try yesterday and it tasted almost the same. The recipe of this soup is very simple with easily available ingredients at home.
This is a no-onion no garlic version of lemon coriander soup. Check out the ‘notes section’ to see the variations. This is also a zero-oil recipe, we are not adding any oil to this recipe. So if you are a weight watcher, then you can try out this recipe.
Check out our other interesting soup recipes Carrot pumpkin soup , Hot and Sour veg soup and Sweet corn soup
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- Wash the coriander leaves and chop them roughly. Add the lemon zest(the skin of the lemon) and green chili (slit the green chili) in a pan and add 4 cups of water. Let this boil for 15 minutes on a low flame. This is for making vegetable stock.
- Boiling the lemon zest will not taste bitter.
- Switch off the flame and strain the water. Discard the cooked coriander leaves.
- Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
- In a pan add 1 cup of water and add the veggies to this. Let this boil for 5 minutes.
- Add the coriander lemon stock. Let this boil for 5 minutes on a low flame.
- Add pepper and salt to taste. Switch off the flame.
- Just before serving squeeze in the lemon juice and garnish with coriander leaves.
- Enjoy this flavourful and healthy soup.
- You can skip the veggies and just add lemon juice, pepper powder, and salt to the stock and can have this as a clear soup.
- If you want you can dissolve 1 tsp of corn flour in little water and add it to the soup towards the end. This will slightly thicken the soup.
- You can saute finely chopped garlic and add this along with the veggies.
Coriander lemon veg soup
Ingredients
- 1 bunch coriander leaves
- 2 tsp lemon zest outer skin of lemon
- 5 cups water
- ½ cup vegetables* *I used baby corn, carrot, peas and sweet corn
- Salt to taste
- Pepper to taste
- 1 green chili
Instructions
- Wash the coriander leaves and chop them roughly . Add the lemon zest(the skin of the lemon) and green chili (slit the green chilli) in a pan and add 4 cups of water. Let this boil for 15 minutes in a low flame. This is for making the vegetable stock.
- Boiling the lemon zest will not taste bitter.
- Switch off the flame and strain the water . Discard the cooked coriander leaves.
- Meanwhile cut the veggies finely. I added more veggies. It is purely your choice.
- In a pan add 1 cup of water and add the veggies to this. Let this boil for 2 minutes.
- Add the coriander lemon stock. Let this boil for 5 minutes in a low flame.
- Add pepper and salt to taste. Switch off the flame.
- Just before serving squeeze in the lemon juice and garnish with coriander leaves.
- Enjoy this flavourful and filling soup.
