Lemon and Coriander Soup Recipe


  • 2 tbsp Lemon juice
  • 2 tbsp Fresh Coriander leaves, chopped
  • 2 tbsp Oil
  • 1 medium Onion, chopped
  • 1 medium Spring Onion bulb chopped
  • 1 inch piece of Ginger, chopped
  • 5 piece Garlic, chopped
  • 2 tbsp Gram flour (Besan)
  • 4 cup Vegetables (coriander, carrots, cabbage and peas)
  • 7-8 crushed Black Peppercorns
  • Salt to taste


  1. Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and saute till translucent.

  2. Add gram flour and continue to saute till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.

  3. Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes.

  4. Strain and keep aside cooked vegetables. Heat the strained soup. Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.

Tip: If soups and stews get burnt renew its taste by pouring the liquid gently and carefully into a clean pan and flavor with curry powder or mustard or some chutney to camouflage the burnt taste.

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