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Lemon Coriander Soup

Light, vegan, and loaded with flavor, Limoneira® lemon coriander soup is an Indian dish. You can mix and match other veggies - it's a great way to use leftover beans or sweet corn. It's a great option for lunch or dinner, and tastes even better the next day.
Print Recipe
Course Appetizers, Main Course, Main Dish
Cuisine Indian

Ingredients
  

  • 2 tablespoons neutral flavoured oil
  • 1 inch ginger minced
  • 4 cloves garlic minced
  • 1/3 cup spring onions chopped
  • 1 green chilli finely chopped
  • 1 Limoneira® lemon zest & juice
  • 1 carrot grated
  • 1/4 cup cabbage shredded
  • 1 cup button mushrooms chopped
  • 4 cups vegetable stock
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup coriander leaves chopped

Garnish

  • 1 tablespoon coriander leaves chopped
  • 4 Limoneira® lemon slices

Instructions
 

  • Heat the oil at a medium setting.
  • Add the ginger, garlic, and chopped green chilli, and sauté for one or two minutes until fragrant, but not browned.
  • Add the spring onions and lemon zest, and continue to cook for another minute or two.
  • Next, add the grated carrots, cabbage, and chopped mushrooms, along with 1/4 cup coriander, and cook for 3 to 5 minutes.
  • Pour in the vegetable stock and lemon juice, and stir together.
  • Season with salt and pepper to taste.
  • Cover the pot, and simmer for 15 to 20 minutes, until the vegetables are tender.
  • Stir in remaining 1/4 cup chopped cilantro just before it is done.
  • Garnish with chopped coriander and lemon slices, and serve hot.
Keyword Lemons
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