By Aditi Saraswat
May 8, 2026
Light, a bit tangy and satisfying, lemon coriander soup is perfect for warm evenings when heavy meals feel a bit too much. Loaded with fresh herbs, vegetables, and Vitamin C, this low-calorie clear soup feels soothing in every sip, making it an ideal quick, immunity-friendly dinner option.
1 tbsp oil 1 tsp chopped garlic 1 tsp grated ginger 1 chopped green chilli 2 tbsp chopped spring onion ¼ cup finely chopped carrot ¼ cup chopped beans ¼ cup shredded cabbage 4 cups vegetable stock or water 3 tbsp chopped coriander leaves and stems 1½ tbsp lemon juice Salt to taste ½ tsp black pepper 1 tsp soy sauce (optional)
In a deep pan, heat the oil and sauté the garlic, ginger, and green chilli together until fragrant.
To this, now add chopped carrots, beans, cabbage and spring onions into the pan and stir-fry them for a few minutes so that they remain crunchy and fresh.
Now, pour in the vegetable stock or water into this and let the soup simmer on a low flame for about 10 to 12 minutes until the vegetables turn a bit soft but not mushy.
Add salt, black pepper and soy sauce if using. Keep the seasoning balanced so that the soup remains light and clean rather than being too salty.
Turn off the flame before adding the chopped coriander leaves, stems and fresh lemon juice to keep the flavour sharp and bright.
Pour the prepared soup into serving bowls and enjoy while hot to have as a light dinner or immunity-friendly comfort meal.