While having soups, if given an option, without a second thought, I would straight away go for my favourite Lemon Coriander Soup. Needless to say that it is the most aromatic, light and refreshing soup. The aroma of coriander just blows you away.
And on top of that, it is so light. You don’t feel heavy but actually, feel like having food after having this soup.
In my family, we all prefer light and clear soups, not the very creamy and heavy ones. Even our Tomato soup is very watery.
The reason is that creamy soups are very filling. They are good if you are having them as a substitute for meals. This is what I feel.
The Lemon Coriander Soup that I make is actually a clear soup with the lovely aroma of coriander, the flavour of lemon and some crunchy veggies.
I do not add any thickening agent like corn flour or gram flour.
And do you know which stock I use for making this soup? Any guesses?
No, it’s not the vegetable stock.
The stock is made of stalks. And that’s the real beauty of this soup.
Call it Best out of Waste or whatever, but coriander stalks, are used for making this soup.
Coriander stalks are nothing but the thin stems of coriander which remain after removing the leaves.
These stalks are full of flavour and aroma. Do you know that coriander stalks are one of the main ingredients in Thai Cooking?
Normally, for making chutney or garnishing, I use them along with leaves.
But if I plan to make Lemon Coriander Soup, then I purposefully collect the stalks, maybe for a day or two and then make this soup.
The Lemon Coriander Soup made from coriander stalks stock is so different and flavourful as compared to that made from vegetable stock.
I can feel that this idea is already tickling you and you can feel the aroma around you.
But this idea is not mine. The credit for this goes to my very good friend Shikha Kapoor.
Long back, she shared this with me and since then this is my go-to recipe for Lemon Coriander Soup.
No stalks… No Lemon Coriander Soup. Yes, I would rather prefer not to make this soup if the stalks are not handy than to use vegetable stock.
The stalks stock is made exactly the same way as you make vegetable stock.
Clean the coriander, remove the roots, collect the leaves. Now, you are left with stalks only. The stalks simply mean thin stems left after plucking the leaves.
Now, wash these stalks thoroughly, maybe 3 to 4 times to get rid of all dirt and grime.
After this, just boil it. Yes, only stalks and water. If you add few sprigs of lemongrass in it, then all the better.
Give it one or two whistles in the pressure cooker. As the pressure builds up in the cooker, and the moment it releases its first whistle, your house is filled with the aroma of coriander.
Not only the family members but also the neighbours would come to know that you are making this soup.
Next, blend this in the mixer, strain it and your stalks stock is ready.
Now, boil it, add paper-thin slices of carrot, mushroom, cauliflower etc. Lastly, finely chopped coriander leaves. Squeeze lemon juice and voila… your extra aromatic lemon coriander soup is ready.
I add neither onion nor garlic. As you know both onion and garlic have a strong flavour so I don’t want to play with the aroma of coriander.
Full of Vitamin C, this soup is very healthy too.
Add coriander leaves and lemon juice towards the end.
Coriander leaves lose their colour if boiled too long. Similarly, Vitamin C in the lemon juice gets destroyed once it is boiled.
So, to reap the full benefits of this soup, add lemon juice in the end.
Though you have got an idea of the recipe still, let’s see the recipe of Lemon Coriander Soup in detail also.
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Detailed Recipe with Some Pics
Take coriander stalks.
Wash them thoroughly in water.
Boil these with lemongrass and 1 or 2 cups water in pressure cooker, for 2 whistles.
Blend. ( I have used a hand mixer)
Slice veggies, as thinly as possible.
Heat a pan, put sliced veggies. Toss
Pass stalks stock through a sieve and put it in the vessel.
Add water. Boil for 2 to 3 minutes.
Add chopped coriander. Give just one boil.
Switch off the flame. Add lemon juice.
Lemon Coriander Soup
Made from the stalks of coriander, which normally goes into the bin, this soup is highly aromatic and flavourful.
- 100 g Bunch of Coriander/Cilantro
- Few Sprigs of Lemon grass fresh or dried (Optional)
- 1/4 Cup Veggies cut into paper-thin slices
- Salt to taste
- 1 Lemon
- Black Pepper to taste
- 1 Tsp Chilli Sauce Optional
- Take the bunch of coriander, remove the roots, if any.
- Now remove the leaves and reserve these for later use.
- After removing the leaves, you are left with stalks which means the thin stems. Wash these stalks thoroughly in water.
- Put the cleaned and washed coriander stalks and lemon grass in the pressure cooker along with some water, approximately 1 to 2 cups.
- Close the lid and boil these for 2 whistles.
- While the stock is boiling, in the meantime, you do other preparations. Wash coriander leaves and finely chop them and keep them aside. Also, slice veggies, as thinly as possible.
- Once the stock cools down, blend everything, that is the stalks and the water in the blender. You can even use a hand mixer and blend in the pressure cooker also even when hot.
- After blending, pass everything through a strainer. This is your lovely, aromatic, green coloured stock.
- Put a vessel on the gas stove, add sliced veggies in it. Toss it 2-3 times. If you want to add onion and garlic, then add 2 or 3 drops of oil and saute these.
- Put the stalks stock in the vessel.
- Add salt, chilli sauce and roughly 2 cups water and boil it for 2 to 3 minutes.
- Lastly, add lots of chopped coriander leaves and give the last boil. (Reserve some for Garnishing)
- Switch off the flame, squeeze lemon juice.
- Garnish with some more chopped coriander.
- Serve with love, bread optional.
- I have used total 4 cups of water for 100 g of coriander. Some water while boiling the stalks and the rest with the soup. You may adjust the quantity of water depending upon the stalks quantity and quality.
- Add coriander leaves only towards the end to enjoy their lovely green colour. If boiled for too long, they may get discoloured.
- Put lemon juice also, in the end, to enjoy the full benefits of Vitamin C in it.
- I have used cabbage, carrot and broccoli. (Mushrooms, we don’t like and cauliflower was out of stock that day).
- Instead of using a knife, tear cabbage into small pieces.
- You may add green chillies instead of green chilli sauce.
- Lemon grass adds lovely flavour but you can very well make without it also as it is slightly difficult to procure always.