Zesty Lemon Coriander Soup
Zesty Lemon Coriander soup is a light soup with delicate flavors that emanate mostly from the stems and leaves of coriander, along with other vegetables like scallions, cabbage, carrot, beans, and bell pepper. The subtle ginger-garlic flavor and tangy lime undertones further accentuate this delightful bowl of soup.
Equipment
- cook pot
- ladle
Ingredients
- ½ cup cabbage chopped
- ¼ cup carrots chopped
- ¼ cup French beans chopped
- ⅛ cup green bell peppers chopped
- 1 tsp ginger chopped
- 1 tsp garlic chopped
- 1/8 cup spring onions chopped
- 1/8 cup coriander stems chopped
- 2 tbsp coriander leaves chopped
- ½ to 1 tsp lemon zest
- 2.5 cups veg stock/ water adjust as needed
- 1 tbsp lime juice use as needed
- 1 tbsp corn flour slurry use as needed
- ½-1 tsp salt use as needed
- ¼ to ½ tsp Black pepper powder
- 2 tbsp olive oil
Instructions
- Firstly, in saucepan heat oil and sauté ginger, garlic, followed by chopped white bulbs of scallions (spring onions).
- Sauté for two minutes.
- Now add cabbage, beans, bell peppers and carrots. Sauté for two minutes.
- Thereafter, add coriander stems and sauté for a few seconds on medium flame. Also add the green parts of scallions now.
- Add salt.
- Then add water. Let the soup come to a rolling boil.
- Now add the zest, coriander leaves and black pepper powder. Work on low to medium flame.
- Finally add some slurry. You may skip adding the slurry.
- Gently stir, cover and simmer on low flame for a minute.
- Put off the flame.
- Drizzle some lime juice and serve.
What to serve with
- Enjoy Zest Veg Lemon Coriander Soup on its own. Or pair it with breads like Zaatar Cheese Manakeesh , Olive Cheese Zaatar Pull Apart Roll or Focaccia Bread .
Video
Notes
- You may add vegetables according to your preferences. Use fresh ingredients to maximize flavors and nutritional benefits.
- You may add protein from plant source such as tofu or lentils. Chicken is an ideal protein to add for non vegetarian version.
- Adding cornflour slurry gives a slightly thicker consistency.It gives a body to the soup so that the veggies float in it rather sinking to the bottom. We do not want a thick soup as in the Indochinese or Chinese soups. Use Arrowroot flour instead of cornflour for gluten free option.
- Add lemon juice after turning off the heat as sometimes heat can turn the juice bitter. Start with just a few drops and add gradually as desired.