Craving a vibrant, flavorful soup that's both quick to make and incredibly satisfying? Look no further than this restaurant-style Veg Lemon Coriander Soup! This recipe delivers a burst of fresh, zesty citrus notes perfectly balanced by the earthy aroma of coriander. It's the perfect light meal, a refreshing starter, or a comforting side dish, easily adaptable to your dietary needs and available ingredients. Forget complicated recipes and lengthy prep times; this soup is surprisingly simple to whip up, even on a busy weeknight.
Imagine a bowl brimming with the bright green hue of fresh coriander, the tangy zing of lemon, and the subtle sweetness of carefully chosen vegetables. This recipe offers a healthy and delicious alternative to heavier, cream-based soups, showcasing the natural flavors of fresh produce. Ready to bring the taste of a sophisticated restaurant into your own kitchen? Let's dive into the easy, step-by-step instructions below.
Tools Needed
- Chopper
- Wok
- Bowl
Ingredients
- Cabbage: 1/4 medium size
- Carrot: 1/2
- French Beans: 10
- Capsicum: 1/2
- Paneer: 100 grams
- Coriander: 1 small bunch
- Garlic: 2 tablespoons chopped
- Ginger: 1 tablespoon chopped
- Green Chilies: 2 finely chopped
- Vegetable Stock Cube: 1
- Water: 2 liters
- Oil: 1 tablespoon
- White Pepper Powder: a large pinch
- Sugar: a large pinch
- Light Soy Sauce: 1/4 teaspoon
- Salt: to taste
- Cornstarch: 4 tablespoons
- Lemon Juice: 1 lemon + 1/2 lemon (optional)
- Spring Onion Greens: freshly chopped
Step-by-Step Instructions
Step 1. Prepare Ingredients and Stock
- Chop cabbage, carrot, French beans, and capsicum together in a chopper.
- Cut paneer into small pieces.
- Separate and chop coriander stems and leaves.
- Heat water and add a vegetable stock cube (or make your own stock from vegetable scraps).
Step 2. Sauté Aromatics and Cook Vegetables
- Heat oil in a wok, add garlic, ginger, green chilies, and coriander stalks. Cook for a few seconds.
- Add the prepared stock, stir, and cook for 2-3 minutes.
- Add chopped vegetables, white pepper, sugar, soy sauce, salt, and paneer. Cook for 2-3 minutes.
Step 3. Thicken and Season the Soup
- Make a cornstarch slurry (cornstarch mixed with water).
- Slowly add the cornstarch slurry to the soup, stirring constantly, until it reaches desired thickness.
- Stir in chopped coriander leaves and lemon juice. Add more lemon juice if needed.
Step 4. Garnish and Serve
- Garnish with spring onion greens.
Read more: Global Thanksgiving: Easy Indian Spiced Butternut Squash Soup
Tips
- Add more vegetables like water chestnuts, mushrooms, zucchini, or broccoli for a richer soup.
- Don't throw away coriander stems; they add flavor.
- Using a good quality stock enhances the soup's flavor. If short on time, use a stock cube.
- Adjust the amount of lemon juice and coriander to your taste preference.
Nutrition
- Calories: 500
- Fat: 18g
- Carbs: 60g
- Protein: 25g
FAQs
1. Can I make this soup vegetarian/vegan?
Yes! This recipe is naturally vegetarian. To make it vegan, ensure you use vegetable broth instead of chicken broth (if using).
2. What can I substitute if I don't have fresh coriander?
Dried coriander can be used, but use about 1/3 the amount. Fresh cilantro (coriander leaves) provides the best flavor.
3. How can I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This vibrant and flavorful Veg Lemon Coriander Soup is a testament to how simple ingredients can create a truly delicious and satisfying meal. Its refreshing taste and ease of preparation make it a perfect addition to any weeknight dinner rotation or special occasion. Enjoy the bright, zesty flavors of this restaurant-quality soup, made easily in your own kitchen!