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These are trying times and we need to take precautions and stay at home. We also need to eat food that is healthy, nutritious, and good for the immune system.
As a family, we already have healthy eating habits. But we have decided to go one step ahead and completely cut down on junk food or processed food and carbonated drinks (all of which we have once in a while). It is a time of self-discipline and restraint.
In this critical time, it is essential to have food that your body needs. You can make a conscious decision to move into healthy eating habits and choices.
Lemon Coriander Soup
It is a clear vegetable soup flavored with lemon and coriander leaves. Lemon adds to the tangy taste and coriander leaves give subtle citrus notes in this vegetable soup.
A bowl of lemon and coriander soup can make all that cough blues go away from you in heavy monsoons or in a cold biting weather. The soup is warming, nutritious and loaded with vitamin C. Lemon coriander soup is healthy and has a good amount of vitamin C to drive your cold and cough away.
Also Read: Sweet Paratha Recipe | Meetha Paratha Recipe For Kids
Suggested Recipe for you: Rava Kesari Recipe
Ingredients
For The Soup
- 1 tablespoon toasted sesame oil or any neutral flavoured oil
- 1 teaspoon finely chopped ginger or 1-inch ginger
- 1 teaspoon finely chopped garlic or 3 to 4 medium garlic cloves
- ¼ cup chopped spring onion whites or 2 small spring onions or ¼ cup finely chopped onions
- ¼ to ⅓ cup finely chopped carrots or 1 small to medium carrot
- 1 to 1.25 cups chopped mushrooms or 4 to 5 white button mushrooms
- 1 green chilli – chopped
- 1 lemongrass stalk – optional
- crushed black pepper or black pepper powder as required
- salt as required
- 4 cups water or sodium free vegetable stock
- 2 tablespoons lemon juice or add as per taste
- ⅓ cup chopped coriander leaves
- 1 to 2 tablespoons chopped spring onion greens (scallions) or chives – optional
For Garnish
- 1 tablespoon coriander leaves
- 4 lemon slices – optional
- 1 tablespoon chopped spring onion greens (scallions) or chives – optional
Instructions
Preparation
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Rinse and then chop spring onions and mushrooms. Peel, rinse and finely chop the carrots. Rinse, peel and finely chop ginger and garlic. Rinse and finely chop green chillies and coriander leaves.
Cooking Vegetables For Soup
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Heat 1 tablespoon toasted sesame oil or any neutral flavored oil in a pan or pot.
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Keep flame to a low or medium-low. When the oil becomes hot, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and chopped green chilli.
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Sauté ginger, garlic, green chilli for a few seconds on medium-low flame till the raw aroma of ginger and garlic goes away. Do not brown them.
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Next add ¼ cup chopped spring onion whites.
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Stir and sauté spring onions for a minute on a medium-low flame to medium flame.
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Add the chopped vegetables – ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped button mushrooms. You can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, cauliflower and mushrooms.
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Mix very well.
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Stir fry on a medium-low to medium flame for about 3 minutes. If not using mushrooms then stir fry for less time. Mushrooms leave water and hence the vegetable mixture does not stick to the pan while stir frying.
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Add 4 cups water. You can even use homemade vegetable stock or a sodium free vegetable stalk instead of water.
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Add 1 lemongrass stalk (chopped). You can even use a lightly crushed and chopped lemon grass bulb.
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Add freshly crushed black pepper as per taste and salt as per taste.
Also Read: Besan Chilla (Gram Flour Pancakes)
Making Lemon Coriander Soup
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Cover and pan and simmer till the vegetables are cooked on medium-low to medium flame.
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When the veggies are cooked, add ⅓ cup coriander leaves and 2 tablespoons lemon juice. Add lemon juice as per taste. 2 tablespoons of lemon juice gives a good sour taste in the soup. If you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice.
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Stir and switch off the flame.
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Lastly, add chopped spring onion greens (scallions).
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Mix and serve hot lemon coriander soup in soup bowls or soup mugs. While serving you can garnish with some more spring onion greens and lemon slices. Some crushed black pepper can also be sprinkled on top of the soup. Do note to remove the lemongrass stalk before serving.
Notes
- You can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).
- Soy sauce can also be added.
- Add your favorite vegetables in the soup.
- Lemongrass stalk is optional and can be skipped.
- Homemade vegetable stock can be used instead of water.
- A bit of red chilli powder or cayenne pepper can be added.
- Lemon juice can be added as required.
- You can even use vegetarian or vegan bouillon cubes.
- Instead of spring onions (scallions) 1 small onion can be added.
- Some more herbs like parsley or thyme can be added.
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