Lemon Coriander Soup
Lemon soup flavoured with finely chopped veggies and fresh coriander leaves..
Servings Prep Time
4people 15min
Cook Time Passive Time
10min 5min
Servings Prep Time
4people 15min
Cook Time Passive Time
10min 5min
vegetable stock
Lemon Coriander Soup
  1. Wash all vegetables under tap. Chop all the vegetables in large chunks.
  2. Add these veggies with Bayleaf to Pressure Cooker and cook for 2 whistles and simmer for 5 min.
  3. Open once it cools off, Sieve it and pour the fresh vegetable stock in container.
  4. The vegetable stock looks like
Lemon coriander Soup
  1. Chop all the vegetables in very small pieces.(for Soup veggies are: Onion, Carrot, Garlic)
  2. Heat Ghee in an Open Pan with lid. Add bayleaf and garlic. Simmer the gas and saute it. You will get aroma of bayleaf and garlic and can cook for one min (till the raw aroma subsides)
  3. Add Onion and carrot and saute for a min. You can add 1 tsp salt here. It helps in making carrot softer and onion doesnt get burnt as well.
  4. Add the fresh vegetable stock along with finely chopped coriander leaves that we had made. Boil it once and then add water as per the desired consistency. Cover it with lid and simmer for 5 min.
  5. Add more salt, Lemon Juice and Black Pepper and serve it hot with breads.
Recipe Notes

If someone already has a vegetable stock, you can use it. However, I prefer using the fresh ones.

Nutrition Facts
Serving size: 1 bowl
Servings: 4
Amount per serving  
Calories 60
% Daily Value
Total Fat 1.2g 2%
Saturated Fat 0.7g 3%
Cholesterol 3mg 1%
Sodium 17mg 1%
Total Carbohydrate 11.5g 4%
Dietary Fiber 1.9g 7%
Total Sugars 1.9g  
Protein 1.4g  
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 1mg 3%
Potassium 286mg 6%


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