Recipe for Lemon Coriander Soup | Indo-Chinese Recipes
A simple recipe for a restaurant-like Lemon Coriander Soup, light and full of flavour! Get the recipe here.
Cook Time
Cook Time
  • 600ml vegetable stock(unsalted)
  • 1/4cup Kabocha Squash squash pumpkinfinely diced or any other /
  • 1/4cup carrotfinely diced (use red variety when in season)
  • 1/4cup beansfinely diced French
  • 3cloves garlicfat , finely minced
  • 1 green chili, finely minced
  • 1tsp salt
  • 1/4cup corianderfinely chopped fresh
  • 1 lemonbig Juice of
  1. To make in Philips Soupmaker :Put all the ingredients except coriander and lemon into the jar. Turn on the CHUNKY soup option.In 20 minutes, the soup will be ready. Pour into a serving bowl, add the chopped coriander and lemon juice. Mix well and it is ready to serve.
  2. To make on stove top: Saute the garlic and vegetables in 1 tsp cooking oil for 1 minute or so. Add the stock, salt and cover and cook for 20 minutes or so, until the veggies are cooked. Remove into a bowl, mix in the coriander and lemon juice and serve hot.
Recipe Notes

This is a healthier version of lemon coriander soup, which is almost like a clear soup, and I haven’t added the cornstarch slurry that is usually added in the end to thicken the soup. You can do that once the veggies are cooked, bring back to a simmer so that the cornflour is cooked and then it’s ready to serve.

Read my review of the Philips Soupmaker and do participate in the Giveaway from Philips which is on until end of the month.

This recipe is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board.

Other Indo-Chinese recipes this week from #thekitchendivas.

General Tso’s Chicken from WhiskAffair.

Schezwan Egg Fried Rice from Sinamon Tales.

Crispy Honey Chilli Chicken from FunFoodFrolic.

Veg Momos from Archana’s Kitchen.