Lemon Coriander Soup Recipe

Lemon coriander soup is the ultimate revitalizing bowl of goodness that proves healthy eating doesn’t mean sacrificing flavor! As someone who’s tested countless soup recipes, I can confidently say this clear vegetable soup stands out for its bright citrus notes and aromatic herbs. Whether you’re fighting off a cold or simply craving something light yet satisfying, this immunity boosting soup delivers comfort without heaviness. Don’t worry if you’re new to homemade soups—this recipe requires no fancy techniques or hard-to-find ingredients, just simple steps for maximum flavor.

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Why You’ll Love This Healthy Lemon Coriander Soup Recipe

This isn’t just another soup recipe—it’s a bowl of sunshine that offers incredible benefits with minimal effort. Here’s why this vegan soup recipe deserves a spot in your regular meal rotation:

• Quick and effortless – Ready in just 25 minutes from start to finish, perfect for busy weeknights
• Nutrient powerhouse – This vitamin C-rich lemon soup is packed with antioxidants from coriander and immune-supporting ingredients
• Naturally thickened – This soup recipe without corn flour uses vegetables to create a satisfying texture without added starches
• Incredibly versatile – Works as an appetizer, light meal, or recovery food when you’re feeling under the weather
• Budget-friendly – Uses simple vegetables and pantry staples that cost less than $10 total
• Low-calorie perfection – This low-calorie soup recipe provides satisfying nutrition without excess calories

The secret to this soup’s distinctive flavor? Toasting the coriander seeds before adding the broth—this one simple step releases essential oils that transform the entire dish!

Lemon Coriander Soup Ingredients

• 2 tablespoons olive oil (or any neutral cooking oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium carrot, diced into small cubes
• 1 stalk celery, finely chopped
• 1 small zucchini, diced (optional but adds lovely texture)
• 4 cups vegetable broth (low-sodium preferred)
• 1 teaspoon coriander seeds, lightly crushed
• Juice of 2 fresh lemons (about ¼ cup)
• Zest of 1 lemon
• 1 cup fresh coriander leaves (cilantro), roughly chopped, plus extra for garnish
• Salt and freshly ground black pepper to taste
• 1 green chili, finely chopped (optional, for heat lovers)

How to Make Lemon Coriander Soup

Step 1: Prepare Your Aromatic Base

Heat olive oil in a large pot over medium heat. Add onions and sauté for 2-3 minutes until translucent. Add garlic and ginger, cooking for another 30 seconds until fragrant. This aromatic foundation will infuse the entire soup with flavor—don’t rush this step!

Step 2: Add Vegetables and Spices

Add diced carrots, celery, and zucchini to the pot. Cook for 3-4 minutes, stirring occasionally. The vegetables should soften slightly but maintain some firmness. Sprinkle in the crushed coriander seeds and stir for 30 seconds until they become aromatic. You’ll notice an immediate fragrant boost—that’s the essential oils being released!

Step 3: Add Broth and Simmer

Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 10-12 minutes until vegetables are tender but not mushy. The clear broth should take on a golden hue as it absorbs the flavors of the vegetables and spices.

Step 4: Finish with Fresh Elements

Remove the pot from heat. Stir in lemon juice, lemon zest, and fresh coriander leaves. Season with salt and pepper to taste. Let the soup rest for 2 minutes before serving—this brief resting period allows the bright citrus and herb flavors to fully infuse the broth without cooking away their freshness.

Pro Tips & Easy Variations

• Texture boost: For a heartier version, add ½ cup cooked quinoa or brown rice in the final 5 minutes of cooking
• Protein option: Add small cubes of tofu or tempeh to keep this vegan soup recipe plant-based, or 1 cup shredded rotisserie chicken for a more filling meal
• Herb variations: Substitute half the coriander with mint or basil for a different flavor profile
• Creamy twist: Stir in ¼ cup coconut milk just before serving for a luxurious finish while maintaining the vegan nature
• Spice it up: Add ½ teaspoon cumin seeds along with the coriander seeds for an earthy depth
• Time-saver: Use pre-chopped frozen vegetables to cut prep time in half

Serving Suggestions

• Serve in warmed bowls with a fresh lemon wedge and a sprinkle of chopped coriander
• Pair with a slice of crusty whole grain bread for dipping
• Add a dollop of plant-based yogurt (or Greek yogurt) for creaminess
• Serve alongside a simple avocado toast for a complete light lunch
• For entertaining, serve in small cups as an elegant starter before the main course
• Offer crispy whole grain crackers on the side for added texture contrast

Healthier Alternatives for the Recipe

• Use low-sodium vegetable broth and adjust salt to taste for a heart-friendly option
• Swap regular olive oil with avocado oil for additional omega fatty acids
• Add a handful of baby spinach in the final minute of cooking for an iron boost and extra immunity boosting properties
• Include ¼ teaspoon turmeric for anti-inflammatory benefits and golden color
• Replace half the broth with coconut water for a lighter, electrolyte-rich variation
• Add a tablespoon of nutritional yeast for B-vitamins and a subtle umami flavor while keeping it vegan

Common Mistakes to Avoid

Overcooking the vegetables: This creates a murky broth and mushy texture. Keep them tender-crisp for the best clear soup experience.

Adding lemon too early: Heat diminishes citrus brightness. Always add lemon juice off the heat for the freshest flavor in your vitamin C-rich lemon soup.

Using dried coriander only: While convenient, dried herbs can’t replace the vibrant flavor of fresh coriander leaves. Use both for depth and brightness.

Skipping the resting time: Those 2 minutes of rest allow flavors to marry perfectly. Patience yields a more harmonious soup.

Aggressive boiling: A gentle simmer preserves the clear quality of the broth. Rapid boiling creates cloudiness and can make vegetables fall apart.

Storing Tips & Meal Prep

• Refrigerate cooled soup in airtight containers for up to 3 days
• Freeze portions in freezer-safe containers for up to 2 months
• For meal prep, prepare the soup base without lemon and coriander, then add fresh elements when reheating
• Reheat gently on the stovetop until just hot—avoid boiling which can dull flavors
• If the soup thickens after storage, thin with a splash of broth or water when reheating
• Prepare and store garnishes separately to maintain their fresh appearance and texture

This low-calorie lemon coriander soup proves that healthy eating can be both simple and spectacular! With its bright flavors, immune-boosting ingredients, and versatile nature, it’s the perfect addition to your recipe collection. Whether you’re looking for a light starter, a comforting sick-day remedy, or a refreshing lunch option, this nutritious clear vegetable soup delivers every time. Give it a try and share your experience in the comments below!

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