Simple, practical, and full of everyday flavour, Lemon Coriander Soup is a vegetarian Indian appetizer, soup made with lemon juice, coriander leaves (cilantro), and oil in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Appetizer, Soup
  • Cuisine: Indian

Ingredients

  • 2 tablespoon lemon juice ((or juice of one lime))
  • 1/4 cup coriander leaves (cilantro) (finely chopped)
  • 1 teaspoon oil
  • 3 cloves garlic (minced)
  • 1/2 inch ginger (grated)
  • 1 green chilies (finely chopped)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup carrot (finely chopped)
  • 1/4 cup cabbage (finely chopped)
  • 1/4 cup broccoli (finely chopped)
  • 3 cups vegetable broth ((or water))
  • 1 tablespoon corn starch (mixed in 1/4 cup of water (optional))
  • salt & pepper (to taste)

Method

  1. Heat olive oil in a saucepan over medium-high heat, Once the oil is hot, add ginger, garlic, green chilies, and saute for 30 secs.
  2. Next, add onions and saute till they turn translucent.
  3. Add mixed vegetables, saute for 2 minutes until the veggies are tender, and then add vegetable stock (or water), salt, and black pepper and bring it to boil.
  4. In a small mixing bowl, combine 1 tablespoon of cornflour along with 1/4 cup of water until there are no lumps.
  5. Add the cornflour slurry and bring the soup to a rolling boil. The soup would thicken a bit. At this stage turn off the gas flame.
  6. Then add the lime juice and coriander (cilantro) and mix well. Adjust seasoning at this stage.
  7. Serve Vegetable Lemon Coriander Clear Soup piping hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.