By Aditi Saraswat
October 22, 2026
As the weather shifts and evenings feel a bit cooler, a warm bowl of lemon coriander soup can feel soothing enough for a scratchy throat. Its tangy lemon taste, fresh coriander fragrance and gentle heat from ginger and garlic keep the broth full of flavours, while chopped vegetables add crunch without making it too heavy.
1 tsp oil 1 tbsp finely chopped garlic 1 tsp grated ginger ¼ cup finely chopped carrots ¼ cup finely chopped cabbage 2 tbsp finely chopped spring onion 3 cups vegetable stock or water 2 tbsp chopped fresh coriander leaves 1 tbsp lemon juice 1 tsp cornflour mixed with 2 tbsp water (optional) Salt, to taste ¼ tsp black pepper 1 tsp low-sodium soy sauce (optional), optional
In a saucepan, heat oil and add garlic and ginger to it. Sauté for a short time until aromatic, without browning them.
Now, mix in chopped carrots, cabbage and spring onion. Cook for about two minutes so that they turn a bit soft while maintaining some crunch.
Pour in vegetable stock or water. Add salt, black pepper and soy sauce, if using and let it simmer again for 5 to 7 minutes until the vegetables soften.
For a bit fuller broth, you can mix in the cornflour slurry and simmer until it gets a bit thick. If you prefer a thinner, clearer soup, you can skip this.
Turn off the flame, then add lemon juice and chopped coriander and serve hot along with bread sticks.