Lemon Coriander Soup Recipe

To make Lemon Coriander Soup, start by chopping all the vegetables and paneer into fine dices. In a stock pot, boil water with a vegetable stock cube for added flavor. In a wok, heat oil and sauté garlic, ginger, and green chili. Add the boiling stock, then the chopped vegetables, paneer, and seasonings. Thicken the soup with a corn flour slurry, then stir in fresh coriander and lemon juice before serving.

Yes, Lemon Coriander Soup is a vegetarian dish as it is made with fresh vegetables and paneer. It’s a great option for those following a vegetarian diet, and you can easily make it vegan by substituting paneer with tofu or omitting it altogether.

If you don't have paneer, you can substitute it with tofu for a similar texture. Alternatively, you can use cooked chickpeas or lentils to add protein and make the soup heartier. Just ensure that the substitute complements the flavors of the soup.

To store leftover Lemon Coriander Soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing the soup, but be aware that the texture may change slightly upon reheating.

Lemon Coriander Soup pairs well with crusty bread or garlic bread for dipping. You can also serve it alongside a fresh salad or as a starter before a main course like vegetable biryani or a light pasta dish. The bright flavors of the soup complement many light and fresh meals.