Introduction

Remember those days when you just needed something warm, comforting, and bursting with flavor, but didn’t have a ton of time? This Lemon Coriander Soup is exactly that! It’s like a hug in a bowl, bringing together the bright zing of lemon with the fresh, earthy notes of coriander. I’ve made this soup so many times, especially on those days when I’m feeling a little under the weather or just need a quick, wholesome meal. It’s incredibly simple to whip up, and the aroma alone will make your kitchen feel like the coziest place on earth.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes! Perfect for weeknights.
Easy: Minimal chopping, simple steps, and no fancy techniques required.
Giftable: Imagine bottling up this sunshine in a jar for a friend who needs a little pick-me-up!
Crowd-pleasing: Its light yet flavorful profile makes it a hit with almost everyone.

Ingredients

Here’s what you’ll need to bring this delicious soup to life:

1 tablespoon olive oil: Our foundation for sautéing those yummy aromatics.
1 tablespoon ginger-garlic paste: This is your flavor powerhouse! You can buy it pre-made or whip up your own.
1 cup chopped cabbage: Adds a lovely subtle sweetness and texture.
½ cup chopped carrots: For that classic touch of sweetness and vibrant color.
½ cup French beans: These add a delightful pop of green and a nice crunch.
4 tablespoons crushed corn: I like to use fresh or frozen corn and give it a quick pulse in the food processor – it adds a lovely texture!
2 cups vegetable broth: The liquid gold that brings it all together.
50 grams coriander leaves: This is where the magic happens! Use the fresh, fragrant leaves.
2 tablespoons coriander stalks: Don’t toss these! They pack a serious punch of coriander flavor.
1 tablespoon black pepper: For a gentle warmth and a little bit of spice.
2 tablespoons lime juice: The star of the show! Freshly squeezed is always best for that bright, zesty kick.
¼ teaspoon salt, or to taste: To make all those flavors sing!

How to Make It

Let’s get cooking! Grab your favorite pot and follow these simple steps:

Get the Pot Ready: Grab a medium-sized pot and heat your olive oil over medium heat. You want it nice and warm, but not smoking.
Sauté the Aromatics: Add the ginger-garlic paste to the hot oil. Stir it around for about a minute until you can really smell that wonderful fragrance. Oh, the kitchen already smells amazing!
Add the Veggies: Toss in your chopped cabbage, carrots, and French beans. Let them cook, stirring occasionally, for about 5-7 minutes. You want them to start getting a little tender, but still have a nice bite.
Bring on the Corn and Broth: Now, stir in your crushed corn and pour in the vegetable broth. Give everything a good stir.
Simmer Time: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. This allows all those lovely vegetable flavors to meld together.
The Finishing Touches: It’s time for the stars of the show! Add in the fresh coriander leaves, the chopped coriander stalks, black pepper, lime juice, and salt. Give it another good stir to combine everything.
One Last Simmer: Let the soup simmer for just another 2 minutes. This is just to warm everything through and let the fresh coriander flavor really shine.
Serve and Enjoy: Ladle this beautiful soup into bowls and serve it hot. Ah, pure comfort!

Substitutions & Additions

Feeling a little creative? Here are some ways you can make this soup your own:

Veggies: Feel free to swap out the vegetables! Peas, spinach, zucchini, or even some finely chopped broccoli would be fantastic.
Spice it Up: If you like a little more heat, add a pinch of red pepper flakes along with the ginger-garlic paste.
Protein Boost: For a heartier soup, add some cooked shredded chicken or chickpeas.
Broth: Chicken broth can be used if you’re not keeping it vegetarian.
Herbs: If you don’t have fresh coriander, a little bit of dried coriander can work in a pinch, but the fresh stuff is truly special here.

Tips for Success

A few little pointers to make your soup experience even better:

Ginger-Garlic Paste: If you’re making your own, use equal parts fresh ginger and garlic, blended into a smooth paste with a tiny bit of water or oil.
Don’t Overcook the Veggies: You want them tender, not mushy. Keep an eye on them during the initial sauté.
Taste as You Go: Salt and lime are to taste. Start with the recommended amount and add more if you think it needs it.
Prep Ahead: You can chop all your vegetables and even make the ginger-garlic paste a day in advance to save even more time on cooking day!

How to Store It

Leftovers are the best! Once the soup has cooled down, you can store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

Can I freeze this soup?

While it’s best enjoyed fresh, you can freeze it! Just be aware that the texture of the vegetables might change slightly upon thawing.

Is this soup good for weight loss?

Yes! It’s packed with vegetables and low in calories, making it a healthy and satisfying option for anyone watching their intake.

Can I make this soup vegan?

Absolutely! As long as you use vegetable broth, this recipe is naturally vegan.

What if I don’t have crushed corn?

No problem! You can use whole corn kernels or even some finely chopped sweet potato for a different twist.

Lemon Coriander Soup

This Lemon Coriander Soup is a warm, comforting, and flavorful dish that's perfect for weeknights or when you're feeling under the weather. It combines the bright zing of lemon with fresh, earthy coriander and is incredibly simple to make.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

medium-sized pot
Food processor Optional, for crushing corn

Ingredients

Main ingredients

1 tablespoon olive oil
1 tablespoon ginger-garlic paste
1 cup chopped cabbage
0.5 cup chopped carrots
0.5 cup French beans
4 tablespoons crushed corn Fresh or frozen, pulsed in food processor
2 cups vegetable broth
50 grams coriander leaves Fresh, fragrant leaves
2 tablespoons coriander stalks Chopped
1 tablespoon black pepper
2 tablespoons lime juice Freshly squeezed
0.25 teaspoon salt or to taste

Instructions

Heat olive oil in a medium-sized pot over medium heat.
Add ginger-garlic paste and sauté for about a minute until fragrant.
Add chopped cabbage, carrots, and French beans. Cook, stirring occasionally, for 5-7 minutes until tender-crisp.
Stir in crushed corn and vegetable broth. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 10 minutes.
Add fresh coriander leaves, chopped coriander stalks, black pepper, lime juice, and salt. Stir to combine.
Simmer for another 2 minutes to warm through and allow flavors to meld.
Ladle into bowls and serve hot.

Notes

This soup is naturally vegan and can be made even healthier by adding extra vegetables like spinach or zucchini. If you prefer more spice, add a pinch of red pepper flakes.