Hubby was suffering from a bad cold the whole week, so made this super quick and nourishing lemon coriander soup. Vitamin C is great for fighting cold and hence the idea! Added some veggies to make it nourishing and wholesome.

I had stock tablets handy hence the soup took only 7-10 minutes to make. If you don’t have a stock handy, you would need 15-20 more minutes to get the stock ready.

COOKING TIME: 10 minutes


  1. Cauliflower – ½ cup, finely diced
  2. Carrot – 1, finely diced
  3. Onion – 1 small, finely chopped
  4. Spring onion – 1-2
  5. Garlic – 2 cloves
  6. Ginger – 3 inch, finely diced
  7. Chili – 1
  8. Lemon juice – 2 tablespoons
  9. Lemon zest
  10. Stock tablet -1
  11. Coriander – ½ cup
  12. Corn flour – 1 tablespoon
  13. Vegetable oil – 1 tablespoon
  14. Salt – to taste


  1. Take oil in a wok and finely chop the onions and add them to the wok.
  2. Add finely chopped ginger, garlic and green chili.
  3. After the onion turns translucent, add finely chop the carrot and cauliflower to the work. Allow the veggies to cook for 3-4 minutes.
  4. Add the spring onion greens and lemon zest to it and add some salt.Lemon-soup-in-making
  5. Take a tablespoon of cornflower in a bowl and add 1/3 cup of water and mix it well and add to the wok.
  6. Boil 500ml water in a pan and add a stock tablet and mix well.
  7. Add boiling water and cornflower mix to the wok and mix well.
  8. Once everything comes to a boil, add the lemon juice and coriander leaves and serve hot.


If you don’t have any stock handy, this is how you make one:

  1. Roughly chop green beans, cauliflowers, carrots to boiling water and let this mixture cook for 15-20 minutes.
  2. Drain the veggies and save the stock and use this for the soup.