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Indian Vegetarian Recipes

lemon coriander soup recipe

https://www.vegrecipesofindia.com/lemon-coriander-soup/

lemon coriander soup with step by step photos. lemon coriander soup 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. another south indian variation of a spicy lemon based soup which i have shared is this lemon rasam recipe.

how is lemon coriander soup made?

a simple lemon coriander soup is made by cooking some herbs or vegetables and then adding them to a vegetable stock. later lemon and coriander leaves are added. my recipe is different as i have not used any store brought vegetable stock. i have cooked veggies and in the process of cooking veggies the stock is made. so for this recipe, you do need to buy any vegetable stock. there is no monosodium glutamate (msg or ajinomoto) added in this soup recipe. so the taste won’t be like restaurant ones, but you get clean and healthy flavors in this homely lemon coriander soup.

which vegetables to add in lemon coriander soup

vegetables give a lot of depth and flavor in this soup. add them for some crunch and to make the soup more flavorful and nutritious. you can add a myriad of vegetables in this soup but add in small quantities. i usually add some carrot, white button mushrooms and cabbage in the soup. in this recipe post though i have used mushrooms and carrots. mushrooms give a nice texture and bite in this otherwise plain soup.

from the veggie list, you can add corn, sweet corn, cauliflower, cabbage, carrot, bok choy, mushrooms, bell pepper (capsicum), snap peas, green peas and spring onions (scallions).

herbs & spices added in lemon coriander soup

apart from garlic and ginger, green chilli, coriander leaves and lemongrass make up for the aromatic elements in this soup. now if you do not have lemongrass, you can consider skipping it. green chilli can also be skipped. coriander leaves are a must as it is, after all coriander and lemon soup. freshly crushed black pepper gives the soup some warm, spicy, woody flavor.

tips to make lemon coriander soup

  1. to slightly thicken the soup you can add cornflour paste (corn starch slurry).
  2.  for an umami taste, a bit of soy sauce can be added to the soup.
  3. add your choice of vegetables. you can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, spinach, bok choy, cauliflower and mushrooms. a mix bag of different varieties of mushrooms can also be used.
  4. adding lemongrass stalk is optional.
  5. if you have homemade vegetable stock, you can use it.
  6. some red chilli powder or cayenne pepper can also be added to increase the spiciness.
  7. add the amount of lemon juice as per your taste buds.
  8. you can even use a vegetarian or vegan bouillon cubes if you want. i do not use them as monosodium glutamate (msg or ajinomoto), artificial flavors, additives and preservatives are added in them.
  9. you can even add some more herbs like parsley or thyme.
  10. a small onion can be added instead of spring onions (scallions).

few more tasty soup recipes for you!

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

lemon coriander soup is clear vegetable soup made with mix vegetables, lemon and coriander leaves. lemon gives a sour taste and coriander leaves give subtle citrus notes in the soup. lemon coriander soup is healthy and has a good amount of vitamin C to drive your cold and cough away.

Course:appetizers,Soup

Cuisine:world

Servings:3

Calories:67

INGREDIENTS FOR lemon coriander soup

(1 CUP = 250 ML)

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
  • 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

HOW TO MAKE lemon coriander soup

preparation for lemon coriander soup

  • 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 vegetable for lemon coriander soup

  • heat 1 tablespoon toasted sesame oil or any neutral flavored oil in a pan or pot.

  • 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.
  • 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.

  • next add ¼ cup chopped spring onion whites.

  • stir and sauté spring onions for a minute on a medium-low flame to medium flame.

  • 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.

  • mix very well.
  • 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.

  • add 4 cups water. you can even use homemade vegetable stock or a sodium free vegetable stalk instead of water.

  • add 1 lemongrass stalk (chopped). you can even use a lightly crushed and chopped lemon grass bulb.

  • add freshly crushed black pepper as per taste and salt as per taste.

making lemon coriander soup

  • cover and pan and simmer till the vegetables are cooked on medium-low to medium flame.

  • 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.

  • stir and switch off the flame.
  • lastly, add chopped spring onion greens (scallions).
  • 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 lemon coriander soup. do note to remove the lemongrass stalk before serving.

  1. you can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).
  2. soy sauce can also be added.
  3. add your favorite vegetables in the soup.
  4. lemongrass stalk is optional and can be skipped.
  5. homemade vegetable stock can be used instead of water.
  6. a bit of red chilli powder or cayenne pepper can be added.
  7. lemon juice can be added as required.
  8. you can even use vegetarian or vegan bouillon cubes.
  9. instead of spring onions (scallions) 1 small onion can be added.
  10. some more herbs like parsley or thyme can be added.
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preparation to make lemon coriander soup

1. rinse and then chop 2 small spring onion whites (scallions). rinse, peel and finely chop or grate 1 small carrot. rinse and chop 4 to 5 white button mushrooms. also, rinse and finely chop 1 green chilli, coriander leaves, ginger and garlic. chop the lemongrass stalk and keep aside.

cooking vegetables for lemon and coriander soup

2. in a pan or pot, heat 1 tablespoon toasted sesame oil or any neutral flavoured oil.

3. 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.

4. 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.

5. add ¼ cup chopped spring onion whites.

6. stir and saute for a minute on medium-low to medium flame.

7. add the chopped vegetables – ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped mushrooms. you can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, spinach, corn, baby corn, broccoli, carrots, snap peas, bok choy, green peas, cauliflower and mushrooms.

8. mix very well.

9. stir fry on a medium flame for about 3 minutes. if not using mushrooms then stir fry for less time. mushrooms leave water and thus the vegetable mixture does not stick to the pan while stir frying.

10. add 4 cups of water. instead of water, you can even use homemade vegetable stock or a sodium free vegetable stalk.

11. add 1 lemongrass stalk (chopped). you can even add slightly crushed and chopped lemongrass bulb instead.

12. add salt as required.

13. add freshly crushed black pepper as per taste. stir.

14. cover and let the soup mixture simmer on medium-low to medium flame.

making lemon coriander soup

15. simmer till the vegetables are cooked. it took me 10 minutes for the carrots and mushrooms to cook. depending on the type of vegetables used and how smaller they are chopped, it may take less or more time. keep a check when the vegetables are cooking.

16. add ⅓ cup coriander leaves once the vegetables are cooked.

17. next, add 2 tablespoons lemon juice. stir and switch off the flame. 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. so add lemon juice according to your taste.

18. lastly, add 1 to 2 tablespoons chopped spring onion greens (scallions) or chives.

19. 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 lemon coriander soup. do note to remove the lemongrass stalk before serving.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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