Lemon Coriander Soup: The secret to maintaining a healthy and joyful life despite daily obstacles lies in strengthening your natural immunity. One effective way to achieve this is by incorporating vitamin C-rich foods into your diet, such as enjoying a nourishing lemon coriander soup.
This delectable soup, infused with the flavors of lemon, coriander, carrots, and cabbage, is brimming with vitamin C-rich ingredients. The addition of vegetable stock further enhances the vitamin C levels in each serving of lemon coriander soup. Vitamin C is renowned for its ability to alleviate symptoms of cold and cough, making this comforting soup an ideal choice for consumption on days when you’re feeling under the weather or during chilly winter months.
Here are some tips to perfecting the lemon coriander soup recipe:
- You can be flexible with the vegetables you use for the stock. While onions, carrots, and celery are traditional choices, feel free to incorporate other vegetables like garlic, mushrooms, bell peppers, or fresh herbs such as parsley, thyme, rosemary, or leek. Avoid using starchy vegetables as they may cloud the stock.
- It’s essential not to add the coriander while the soup is boiling. Instead, wait until just before serving to add the coriander to prevent it from darkening and maintain its fresh flavor.
Lemon Coriander Soup Ingredients:
For Lemon and Coriander Soup:
- 1 tablespoon lemon juice
- 1/4 cup finely chopped coriander
- 2 teaspoons oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped green chilies
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped cabbage
- 1/4 cup finely chopped carrot
- 3 cups basic vegetable stock
- Salt to taste
- 2 teaspoons cornflour dissolved in 2 tablespoons water (optional)
Lemon Coriander Soup Method:
For Lemon and Coriander Soup:
- Heat oil in a deep non-stick pan. Add garlic and green chilies and sauté for a few seconds over medium flame.
- Add onions and sauté for 1 to 2 minutes over medium flame.
- Add cabbage and carrots and sauté for 1 minute over medium flame.
- Add basic vegetable stock, lemon juice, salt, and cornflour-water mixture. Mix well and cook for 2 to 3 minutes over medium flame, stirring occasionally.
- Add coriander and mix well.
- Serve the lemon and coriander soup immediately.
Nutrient values (per serving):
- Energy: 67 calories
- Protein: 1.4 grams
- Carbohydrates: 9.1 grams
- Fiber: 2.5 grams
- Fat: 2.8 grams
- Cholesterol: 0 milligrams
- Sodium: 23.8 milligrams
Conclusion:
Lemon Coriander Soup is a nutritious and comforting dish packed with vitamin C-rich ingredients. It’s an excellent choice for boosting immunity, particularly during cold winter days or when feeling under the weather. With its customizable ingredients and straightforward preparation, this soup is a versatile and healthy addition to any meal.
Top FAQs about Lemon Coriander Soup:
What makes lemon coriander soup a healthy choice?
Lemon coriander soup is rich in vitamin C, thanks to ingredients like lemon, coriander, carrots, and cabbage. Vitamin C boosts immunity and helps fight off cold and cough symptoms.
Can I customize the vegetables used in the soup?
Yes, you can customize the vegetables according to your preference. While onions, carrots, and cabbage are common choices, you can add other vegetables like celery, bell peppers, or mushrooms for added flavor and nutrition.
Is it necessary to use vegetable stock?
Vegetable stock enhances the flavor of the soup but is not mandatory. You can use water as a substitute if vegetable stock is unavailable. However, using vegetable stock increases the nutrient content of the soup.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving, and add fresh coriander just before serving to maintain its freshness and flavor.
Can I omit the cornflour in the recipe?
Yes, you can omit the cornflour if you prefer a lighter soup. The cornflour acts as a thickening agent, but the soup will still be flavorful without it.
