Lemon Coriander Soup

Ever felt sluggish on a cold day and wished for something that warms you up, clears your head and actually helps your immune system? 

That’s exactly what lemon coriander soup does. It’s a clear, fragrant bowl of comfort — think citrusy lift + gentle aromatics + crunchy veg — all in a cup. Perfect for winter colds, light lunches, or when you want something healthy that still tastes like a treat.

It's the kind of soup you can throw together in under 30 minutes and feel good about serving to family or sipping by yourself. Give it a try — it's simple, fresh, and really satisfying

Why this soup works

• Fast & forgiving: Ready in ~30 minutes with pantry basics.
  
• Vitamin C boost: Fresh lemon gives an instant dose of immunity support.
  
• Light but satisfying: It’s a clear vegetable soup — easy on the stomach, great when you want to detox without being hungry.
  
• Kid-friendly & flexible: Chop the veggies fine and blend textures to suit picky eaters.
  

Ingredients Breakdown

• Garlic & ginger: Antimicrobial, warming and the backbone of the flavour.
  
• Spring onions (whites & greens): The whites add savoury depth early; the greens finish with freshness.
  
• Carrot, cabbage, beans, capsicum: Colour, fibre and texture — they make the soup feel like a real mini-meal.
  
• Lemon: Brightness, acidity and Vitamin C — finishes the soup and makes everything pop.
  
• Coriander (cilantro): Herbaceous perfume and a lovely post-sip aroma.
  
• Salt & pepper: Essential — don’t undersalt a clear soup, it needs seasoning to shine.
  
• Water (or low-sodium stock): Keeps the soup light and clean. Use stock for extra body.
  

How the soup comes together

First, heat a little oil in your pot and soften minced garlic and ginger — you want that fragrant base, not burnt bits. Then toss in the spring onion whites so they release sweetness. Add the chopped vegetables (carrot, beans, capsicum, shredded cabbage) and give everything a good toss — you’re not frying, just waking them up.

Pour in a litre of water (or stock if you prefer richer flavour), bring it up to a gentle simmer and let the veggies cook through — about 12–15 minutes until they’re tender but still have bite. At the very end, squeeze in fresh lemon juice and stir in chopped coriander leaves. Taste, adjust salt and pepper, and serve immediately. The trick is to add lemon at the end so the acidity stays bright and lively.

This method keeps the soup light and clear while extracting maximum vegetable flavour — no cornflour, no heaviness, just clean, nourishing broth.

Pro Tip 💡: If you want a slightly silkier mouthfeel without cornflour, mash a few cooked carrot pieces against the pot wall and stir. It will naturally thicken the broth a touch while keeping the soup clear and gluten-free.

What goes well with lemon coriander soup

• Grilled cheese or buttered toast for dunking.
  
• Steamed momos or dumplings — make it a light Indo-Chinese combo.
  
• A small bowl of brown rice or quinoa on the side if you need extra satiety.
  
• Lemon wedges & extra coriander on the table — everyone loves to customize.
  

How to serve

Serve hot in warmed bowls. Spoon a few spring-onion greens and a thin lemon slice on top for that restaurant-style finish. This is a great starter or a light main for one with whole-grain toast.

Packing & storing — lunchbox friendly

• Refrigerate in an airtight container for up to 3 days.
  
• Reheat gently on the stove — avoid vigorous boiling after adding lemon as the citrus can turn bitter. Add a squeeze of fresh lemon after reheating.
  
• Tip for lunchboxes: Pack soup in a thermos to keep it hot; include a small lemon wedge and chopped coriander separately so the flavors stay fresh.
  

Party/batch prep

• Double or triple the recipe in a large stockpot. Veg will tolerate bulk cooking well.
  
• Hold back lemon and coriander — add fresh for each batch you serve, so the acidity and herbal brightness are never muted.
  
• Make the base ahead: Store the cooked vegetable broth separately; poach fresh veggies quickly before serving to retain texture.

Other Recipes You Might Like:-

• Vegetable Broth — clear, flavourful vegetable stock — a great base for light soups.
• Dal Soup For Weight Loss (Lentil Soup) — protein-rich, gently spiced lentil soup — hearty yet light.
• Dal Rasam — tangy, peppery lentil-rasam — comforting and warming.
• Brinjal Rasam — tangy tamarind-eggplant rasam with robust spices.
• Mullangi Sambar — radish-and-lentil sambar — a spiced, soup-like curry that pairs well with light soups.
• One-Pot Rasam Rice (15 Minutes) — quick rasam-based one-pot meal — for a soupy rice option when you want something heartier.