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Lemon – Coriander soup

Be it chilly weather or you have a sniffle, cold or achy throat. Nothing can be more comforting than a piping hot vegetable soup with spices and herbs. This recipe is loaded with immunity-boosting vitamins and minerals to keep you going strong. There is no one way to prepare it. Add your favorite colorful veggies or herb according to your palate or keep it rather simple and stick with the basics. I sometimes add celery or cabbage for little change of taste. You can change quantity too to suit your taste. My husband likes more corn in his soup. I add corn starch to thickens the soup. You can omit it without minimizing its benefits

Preparation time: 15 mins

Cook time : 25 mins

Total time: 40

Serves: (2-3) Ingredients:

Green coriander leaves/cilantro leaves- ½ cup

Corn - ¼ cup

Carrot – 1 small (grated or cut into matchstick-size)

Ginger- 1/2 inch (grated)

Corn starch - 2 Tsp (optional)

Lemon - 2 Tbsp.

Turmeric powder- ½ tsp

Black Pepper – 2 (freshly crushed)

Clove – 1 (freshly crushed)

Salt- 1 tsp


1. Take 2 1/2 cup of water in a pot and let it boil.

2. Add Carrot and corn to it.

3. Add Ginger, turmeric powder, Black Pepper, and clove.

4. add salt to it

5. Let it boil for 5 mins.

6 .Mix corn starch with 2 Tbsp. of water and make a slurry.

7. Add corn starch slurry to it.

8. Add lemon juice.

9. Add cilantro leaves. Stir it and switch off the stove.

(Tip- Corn starch gives it a soup-like consistency; you can omit it without minimizing its benefits.)

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