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Veg Lemon Coriander Soup

Made from the stalks of coriander, which normally goes into the bin, this soup is highly aromatic and flavourful.

Course Side Dish
Cuisine Indian
Keyword Lemon Coriander Clear Soup, Lemon Coriander Soup Jain
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Samira

Ingredients

  • 100 g Bunch of Coriander/Cilantro
  • Few Sprigs of Lemongrass, Fresh or Dried (Optional)
  • 1/4 Cup Vegetables (Carrot, Cabbage, Broccoli etc), (cut into paper-thin slices)
  • Salt to taste
  • 1 Lemon
  • Black Pepper to taste
  • 1 Tsp Chili Sauce (Optional)

Instructions

  1. Take the bunch of coriander, remove the roots, if any.
  2. Now remove the leaves and reserve these for later use.
  3. After removing the leaves, you are left with stalks which means the thin stems. Wash these stalks thoroughly in water.

  4. Put the cleaned and washed coriander stalks and lemongrass in the pressure cooker along with some water, approximately 1 to 2 cups.

  5. Close the lid and boil these for 2 whistles.
  6. 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.
  7. 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.
  8. After blending, pass everything through a strainer. This is your lovely, aromatic, green coloured stock.
  9. 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.
  10. Put the stalks stock in the vessel.
  11. Add salt, chilli sauce and roughly 2 cups water and boil it for 2 to 3 minutes.
  12. Lastly, add lots of chopped coriander leaves and give the last boil. (Reserve some for Garnishing)
  13. Switch off the flame, squeeze lemon juice.
  14. Garnish with some more chopped coriander.
  15. Serve with love, bread optional.

Recipe Notes

  1. 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.
  2. Add coriander leaves only towards the end to enjoy their lovely green colour. If boiled for too long, they may get discoloured.
  3. Put lemon juice also, in the end, to enjoy the full benefits of Vitamin C in it.
  4. I have used cabbage, carrot and broccoli. (Mushrooms, we don't like and cauliflower was out of stock that day).
  5. Instead of using a knife, tear cabbage into small pieces.
  6. You may add green chillies instead of green chilli sauce.
  7. Lemongrass adds lovely flavour but you can very well make without it also as it is slightly difficult to procure always.