lemon coriander soup is made by cooking some herbs or vegetables and then adding them to a vegetable stock. later lemon and coriander leaves are added. my recipe is different as i have not used any store brought vegetable stock

1 tablespoon toasted sesame oil or any neutral flavoured oil

1 teaspoon finely chopped ginger or 1-inch ginger

1 teaspoon finely chopped garlic or 3 to 4 medium garlic cloves

¼ cup chopped spring onion whites or 2 small spring onions or ¼ cup finely chopped onions

¼ to ⅓ cup finely chopped carrots or 1 small to medium carrot

1 to 1.25 cups chopped mushrooms or 4 to 5 white button mushrooms

1 green chilli - chopped

1 lemongrass stalk - optional

crushed black pepper or black pepper powder as required

salt as required

4 cups water or sodium free vegetable stock

2 tablespoons lemon juice or add as per taste

⅓ cup chopped coriander leaves

• 1 to 2 tablespoons chopped spring onion greens (scallions) or chives - optional

for garnish

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1 tablespoon coriander leaves

4 lemon slices - optional

1 tablespoon chopped spring onion greens (scallions) or chives - optional

preparation for lemon coriander soup

• rinse and then chop spring onions and mushrooms. peel, rinse and finely chop the carrots. rinse, peel and finely chop ginger and garlic. rinse and finely chop green chillies and coriander leaves.

cooking vegetable for lemon coriander soup

• heat 1 tablespoon toasted sesame oil or any neutral flavored oil in a pan or pot.

• keep flame to a low or medium-low. when the oil becomes hot, add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and chopped green chilli.

• sauté ginger, garlic, green chilli for a few seconds on medium-low flame till the raw aroma of ginger and garlic goes away. do not brown them.

• next add ¼ cup chopped spring onion whites.

• stir and sauté spring onions for a minute on a medium-low flame to medium flame.

• add the chopped vegetables - ¼ to ⅓ cup finely chopped carrots and 1 to 1.25 cups chopped button mushrooms. you can add 1.5 to 1.75 cups of chopped mix vegetables like cabbage, corn, baby corn, broccoli, carrots, snap peas, green peas, cauliflower and mushrooms.

• mix very well.

• stir fry on a medium-low to medium flame for about 3 minutes. if not using mushrooms then stir fry for less time. mushrooms leave water and hence the vegetable mixture does not stick to the pan while stir frying.

• add 4 cups water. you can even use homemade vegetable stock or a sodium free vegetable stalk instead of water.

• add 1 lemongrass stalk (chopped). you can even use a lightly crushed and chopped lemon grass bulb.

• add freshly crushed black pepper as per taste and salt as per taste.

making lemon coriander soup

• cover and pan and simmer till the vegetables are cooked on medium-low to medium flame.

• when the veggies are cooked, add ⅓ cup coriander leaves and 2 tablespoons lemon juice. add lemon juice as per taste. 2 tablespoons of lemon juice gives a good sour taste in the soup. if you want a less tangy or sour taste, then add ½ to 1 tablespoon lemon juice.

• stir and switch off the flame.

• lastly, add chopped spring onion greens (scallions).

• mix and serve hot lemon coriander soup in soup bowls or soup mugs. while serving you can garnish with some more spring onion greens and lemon slices. some crushed black pepper can also be sprinkled on top of lemon coriander soup. do note to remove the lemongrass stalk before serving.

1. you can slightly thicken the soup by adding a bit of cornflour paste (corn starch slurry).
2. soy sauce can also be added. 
3. add your favorite vegetables in the soup. 
4. lemongrass stalk is optional and can be skipped. 
5. homemade vegetable stock can be used instead of water. 
6. a bit of red chilli powder or cayenne pepper can be added.
7. lemon juice can be added as required.
8. you can even use vegetarian or vegan bouillon cubes.
9. instead of spring onions (scallions) 1 small onion can be added. 
10. some more herbs like parsley or thyme can be added.