Lemon Coriander Soup is a light, zesty, and aromatic appetizer perfect for any season. Try making a pot today, and relish the comfort of this classic soup!
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Soup
- Lemon Coriander Soup Recipe
Whether you are looking for a comforting bowl of soup on a chilly evening or a low-calorie appetizer during a detox, lemon coriander soup is an excellent choice.
It combines the zesty freshness of lemon with the herbaceous flavour of coriander to create a comforting bowl of goodness.
Why Lemon Coriander Soup?
- Health Benefits : Packed with vitamin C from lemon and antioxidants from coriander, this soup boosts immunity, aids digestion, and promotes overall health.
- Low in Calories : Ideal for those watching their calorie intake, lemon coriander soup is light yet filling.
- Customizable : It can be adapted to suit various dietary preferences, whether vegan, gluten-free, or low-carb.
- Quick and Easy : With minimal ingredients and a simple cooking process, this soup is perfect for busy weeknights or lazy weekends.
Ingredients You’ll Need
- Fresh Coriander Leaves and Stalks are the key flavouring ingredients for this soup.
- Flavour Enhancers: Ginger, Celery, Garlic, Green Onion
- Vegetables: Carrot, Mushroom, Cabbage, Green Beans
- Lime Juice perfectly complements the flavour of garlic and coriander.
- Vegetable Stock to make the base of the soup. Substitute it with water or stock powder.
- Vegetable Refined Oil or sesame oil to saute the aromatics.
- Corn Starch slurry to thicken the soup and give a luscious consistency.
- Salt, and Black Pepper for seasoning.
- Optional Add-ins: Sweet Corn Kernels, Silken tofu or Paneer, Shredded Chicken
How To Make Soup
Step 1: Sauté the Aromatics
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
Step 2: Add Vegetables and Stock
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Add cornstarch slurry. Mix well.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
Step 3: Season and Flavour
- Turn off the heat and stir in the freshly squeezed lemon juice.
- Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
Lemon coriander soup is highly adaptable. Here are some ideas to make it your own:
- For a Creamier Texture blend half of the soup and mix it back.
- Vegan Protein Boost : Add tofu, chickpeas, or edamame.
- Spice It Up : Add green chillies or add a pinch of red chilli flakes.
- Add Noodles : Cook noodles in the simmering soup and serve it like a one-pot vegetable meal.
More Soup Recipes
- Minestrone Soup
- Green Goddess Soup
- Tibetan Thukpa Soup
- Vegetable Barley Soup
- Tomato Couscous Soup
- Vegan Thai Coconut Soup
Ingredients
- ▢ 1 tablespoon vegetable refined oil
- ▢ 1 tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ 1 celery stalk, finely chopped
- ▢ 1 tablespoon green onion, finely chopped
- ▢ 1 small size onion, finely chopped
- ▢ 1 Cup mixed vegetables (carrot, cabbage, mushroom), shredded
- ▢ ¼ Cup finely chopped green beans
- ▢ 3 Cup vegetable stock (get recipe)
- ▢ 1 tablespoon cornflour (cornstarch)
- ▢ ½ teaspoon salt or to taste
- ▢ ¼ teaspoon crushed black pepper or to taste
- ▢ 100 gram paneer (cottage cheese), cut into cubes
- ▢ handful of fresh coriander leaves, chopped
- ▢ 1 lime, juiced
Instructions
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Combine cornstarch with ¼ cup of water and make a smooth slurry. Add it to the simmering soup. Stir nicely to combine and avoid lump formation.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
- Turn off the heat and stir in the freshly squeezed lemon juice. Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
- Serve lemon coriander soup warm.
Recipe Notes:
- Lemon coriander soup stores well in the refrigerator for up to 3 days. To adjust the consistency, reheat it gently on the stovetop or in the microwave, adding a splash of water or stock if needed.
- Adding cornstarch for thickening is optional. The soup tastes good and comforting even without starch.
- Do not add lemon while boiling or simmering the soup. It might become bitter.
Nutrition
We follow a strict NO SPAM Policy
Lemon Coriander Soup Recipe
Equipment
- Chinese Wok
Ingredients
- 1 tablespoon vegetable refined oil
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 celery stalk, finely chopped
- 1 tablespoon green onion, finely chopped
- 1 small size onion, finely chopped
- 1 Cup mixed vegetables (carrot, cabbage, mushroom), shredded
- ¼ Cup finely chopped green beans
- 3 Cup vegetable stock (get recipe)
- 1 tablespoon cornflour (cornstarch)
- ½ teaspoon salt or to taste
- ¼ teaspoon crushed black pepper or to taste
- 100 gram paneer (cottage cheese), cut into cubes
- handful of fresh coriander leaves, chopped
- 1 lime, juiced
Instructions
- Heat oil in a large pot over medium heat.
- Add minced garlic, ginger, celery, and green onion. Sauté for 1 minute or until fragrant. No need to brown them.
- Stir in the chopped onions and cook until they turn translucent.
- Add shredded vegetables to the pot. Saute for a minute.
- Pour in the vegetable stock. Season with salt and pepper.
- Combine cornstarch with ¼ cup of water and make a smooth slurry. Add it to the simmering soup. Stir nicely to combine and avoid lump formation.
- Reduce the heat and let the soup simmer for 8-10 minutes, allowing the flavours to meld together and become slightly thick. Do not overcook the soup.
- Turn off the heat and stir in the freshly squeezed lemon juice. Add the freshly chopped coriander leaves and finely diced paneer. Mix well.
- Serve lemon coriander soup warm.
Video
Notes
- Lemon coriander soup stores well in the refrigerator for up to 3 days. To adjust the consistency, reheat it gently on the stovetop or in the microwave, adding a splash of water or stock if needed.
- Adding cornstarch for thickening is optional. The soup tastes good and comforting even without starch.
- Do not add lemon while boiling or simmering the soup. It might become bitter.
Nutrition
Masala Khichdi is a wholesome, vegetarian, one-pot Indian meal . The spicy, sizzling hot tadka (tempering) is the highlight of this khichdi recipe. Be sure to watch the video!
Estimated reading time: 4 minutes
- What is Khichdi?
- Ingredients You’ll Need
- Watch Masala Khichdi Video
- Serving Suggestion
- My Tried and True Tips
- Masala Khichdi Recipe
What is Khichdi?
Khichdi is a popular Indian one-pot meal. It is a wholesome, vegetarian meal of lentils and rice. There are many types of khichdi recipes followed across India. In certain regions, it has a porridge-like consistency; in others, it is more like a pulao.
Masala Khichdi is one of the many traditional dal khichdi recipe versions. It has lentils, rice, and colourful vegetables. The USP of the masala khichdi is the spicy, sizzling, bold red tadka, which is poured over the warm khichdi before serving.
I love khichdi so much that I have included some recipes in my debut cookbook .
Why You’ll Love This Khichdi
- instant pot friendly
- gluten and nut-free
- easy to cook and digest
- wholesome and vegetarian
- cooking time is under 30 minutes
- a complete, nourishing one-bowl meal
Ingredients You’ll Need
- Rice: Short to medium grain with starch is perfect. I never recommend long-grain rice like basmati for making any khichdi.
- Lentil: I mix pink lentil (masoor dal) and mung bean (yellow moong dal). You can add Bengal gram (chana dal) or Pigeon Peas (toor dal) as well.
- Vegetables: Onion, Tomato, Carrot, French Beans, Green Peas , and Potato are my favourite vegetables in a masala khichdi. You can add pumpkin, zucchini, spinach, cauliflower, or any other easy-to-cook vegetables.
- Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala , Asafoetida (hing), Cumin Seeds , and Salt.
- Cooking Oil: A khichdi tastes best when cooked in ghee (clarified butter). Substitute it with unsalted butter or vegetable oil. Or you can use refined vegetable oil for cooking and ghee for tadka (tempering).
- Other Ingredients: Ginger and Garlic Paste , Dried Red Chili, Garlic Cloves, Water.
Watch Masala Khichdi Video
Serving Suggestion
As mentioned above, masala khichdi is a wholesome, satisfying one-pot meal. It does not require side dishes.
However, here are a few of my favourite Indian condiments I enjoy with my bowl of khichdi – kachumber salad , mango pickle , fried papad, and plain curd .
My Tried and True Tips
- I love vegetables in my masala khichdi: green beans, carrots, green peas, cauliflower, zucchini, capsicum, potato, and spinach. You can also add broccoli, yellow pumpkin, or green leafy vegetables.
- The consistency of a khichdi can be like pulao or like porridge. Hence, adjust the amount of water accordingly. I am sharing a porridge-style khichdi recipe.
- It is a pressure cooker-friendly dish. You can use an instant pot, multi-pot, electric pressure cooker, or a traditional stovetop for cooking this khichdi.
- The tadka of masala khichdi is medium spicy. Reduce the number of chillies according to your taste preference.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Millet Khichdi
- Urad Dal Khichdi
- Sabudana Khichdi
- Chana Dal Khichdi
- Lehsuni Palak Khichdi
- Vegetable Dalia Khichdi
Ingredients
- ▢ ½ Cup white rice (short to medium grain)
- ▢ ¼ Cup yellow moong dal
- ▢ ¼ Cup pink masoor dal
- ▢ ⅛ Cup vegetable refined oil
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ ½ Cup onion, finely chopped
- ▢ 1 tablespoon ginger garlic paste ( see recipe )
- ▢ ¼ Cup tomato chopped
- ▢ 1 teaspoon red chili powder
- ▢ 2 teaspoon salt or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder
- ▢ ¼ Cup carrot, diced
- ▢ ¼ Cup French beans, diced
- ▢ ¼ Cup green peas
- ▢ ¼ Cup potato, diced
- ▢ 4 Cup water, at room temperature
- ▢ 1 teaspoon Garam Masala ( see recipe )
Ingredients For Tadka
- ▢ 2 tablespoon ghee (clarified butter)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 tablespoon chopped garlic
- ▢ 2 dried red chilies
- ▢ ¼ teaspoon red chili powder
Instructions
- Combine rice and lentils in a bowl. Rinse with water 2 – 3 times. Soak in clean water for 15 minutes.
- Set the SAUTE mode of the instant pot for 10 minutes.
- Add ghee to the inner pot. Once the ghee is hot, add asafoetida and chopped onion. Fry onion till it becomes light golden. This takes 3 – 5 minutes.
- Next, add ginger garlic paste, tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 2 minutes to break down the tomato.
- Drain all the water from the soaked lentils and rice. Add them to the inner pot along with the vegetables. Saute until the set timer beeps.
- Add 4 cups of water, garam masala, and stir to combine. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes.
- After 5 minutes, you can either wait for the natural release of steam or do a quick release. I prefer natural release.
- For tadka (tempering), heat ghee in a small pan over the stovetop. Add cumin seeds, garlic, red chilies, and powder. Cook for less than 1 minute. Turn off the heat. Pour this tadka over the piping hot khichdi.
- Serve masala khichdi warm with pickle and curd.
Recipe Notes:
- You can cook this masala khichdi in a pressure cooker as well. It takes 2 whistles over medium heat.
- Adjust the quantity of water according to the desired consistency of the khichdi.
- This is a medium spicy khichdi recipe. Reduce or increase the level of spiciness accordingly.
Nutrition
We follow a strict NO SPAM Policy
