Lemon Coriander Soup

Dietician Amit Shah


  • Fresh coriander leaves chopped 2 tablespoons
  • Oil 1 tablespoon
  • Onion chopped 1 medium
  • Spring onion bulb chopped 1 medium
  • Ginger chopped 1 inch piece
  • Garlic chopped 5 cloves
  • Oats flour 1 tablespoon
  • Vegetable stock/Water 4 1/2 cups
  • Cabbage chopped 1/4 small
  • Carrot cubed 1 medium
  • Black peppercorns crushed 7-8
  • Lemon Juice 2 Tbsp (Freshly Squeezed)
  • Salt to taste


  • Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent.
  • Add Oats flour and continue to sauté till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.
  • Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes.
  • Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.