An aromatic, zesty soup that is lit with light, healthy and fresh flavors. Perfect as a chili evening starter or a light meal. This vegetarian, gluten -free lemon coriander soup comes together 30 minutes!
Ingredients:
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 inch Ginger
- 4 cups of vegetables broth
- 1 cup of water
- 1 medium carrot, peeled and diced
- 1 small potato, peeled and diced
- 1/2 cup fresh coriander leaves
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- Optional Garnish: coriander , lemon wedge or chili oil
Instructions:
- Heat the olive oil in a large pot on medium heat. Stir until onions are translucent, about 3-4 minutes.
- Stir in garlic and ginger, cook for 1 minute until aromatic.
- Add carrots and potatoes. Cook for 2 minutes.
- Pour vegetable stock and water. Bring the mixture to boil, then lower the flame and cook until the vegetables are tender, about 10-12 minutes.
- Stir in chopped coriander, lemon juice and lemon zest. Use an immersion blender to blend until smooth .
- Add more water or broth as per desired consistency. Add salt and pepper as per your taste.
Why would you like it?
- Its Ready in 30 minutes - Ideal for a busy week.
- Bright lemon balances earthy coriander for a fresh taste.
- Naturally gluten, sufficient light as a vegan, and appetizer or snack.
- Make your lemon coriander soup to a full, comfortable meal with a hot crusty bread or spring rolls.
