Lemon coriander soup is a light and healthy soup with zesty flavors of ginger, green chilies, and fresh cilantro! This vegan and gluten-free broth soup has bold Indian flavors and is well-balanced with crunchy colorful veggies and tofu for protein.
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What is Lemon Coriander Soup
A delicacy from Indo-Chinese restaurants, lemon coriander (cilantro) soup has spicy-tangy flavors. In my homemade version, I love adding tofu to make it a satisfying and hearty meal.
This recipe is the vegetarian version of my popular Chicken Cilantro Soup. Every time I post my chicken soup, I get requests for a vegetarian version. So here it is, so one misses out on the incredible flavors!
This vegetarian version uses the same base of cilantro stems, ginger, and green chilies. In addition to the crunchy cabbage and carrots, this soup has tofu for added proteins.
Fresh Coriander or Cilantro
Unlike the name, this recipe does not use actual coriander seeds but green coriander leaves AKA Cilantro in the US. In India and Europe, Cilantro is commonly called Coriander. The best part of this recipe is that it uses cilantro stems, which many times are discarded. They are not only flavorful but also packed with nutrition. So next time you buy cilantro, remember to save all the stems for this soup!
Ingredients
This recipe needs a few basic ingredients that are easily available and also staple in most Indian households:
- Cilantro - stems & leaves
- Fresh ginger
- Fresh garlic
- Green chilies
- Veggies - cabbage, carrots, enoki mushrooms, etc
- Tofu - optional but a great way to add protein and make a filling meal
How to Make Lemon Coriander Soup
Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post. I have also included the stovetop recipe in the recipe card notes section.
Step 1: Make the base broth
Heat oil in the Instant Pot. Sauté ginger, garlic, cilantro stems, and green chilies. Add black peppercorns, and vegetable broth, and pressure cook for 8 minutes. You can either do a quick release or natural pressure release (photos 1 - 4).
Step 2: Strain the broth
Strain the broth in a medium-sized pot and press the cooked cilantro stems with a fork to get all the juices out. Discard any remaining cilantro stems from the strainer and reserve the broth.
Step 3: Add the veggies & tofu
Rinse and dry the Instant Pot insert and return it to the Instant Pot casing. Heat oil and add ginger, cabbage & carrots. Cook for 1 to 2 mins. Add the strained broth, tofu, salt & fresh ground black pepper. Stir cornflour mixed in water and bring the soup to a gentle boil.
How to Serve
Add freshly squeezed lemon juice and enjoy it hot.
Storing
Lemon coriander soup tastes best when served fresh. You can also refrigerate it for 1 to 2 days.
To make this soup ahead as meal prep, cook the broth, cut the veggies and refrigerate them separately in airtight containers. If using baked tofu, bake it ahead and store it refrigerated. When ready to eat, simply add the crunchy veggies. You can add diced tofu along with veggies and tofu.
Tips
- Use fresh ginger and garlic in this recipe instead of store-bought ready-made pastes
- Jalapeños can be used in place of Indian green chilies
- Use a good quality broth, we love low sodium Better than Bouillon organic vegetable base that can be simply mixed in water
- Remember to not overcook the veggies to maintain the crunchy textures
- Buy extra firm tofu and dice it into small ½ inch cubes and add along with the veggies. As the soup comes to a boil, the tofu will absorb delicious flavors. You can also bake the tofu to get a more firm bite and texture
- Corn flour mixed in the water adds body to this broth soup. You can add more or less depending on the texture you desire
More Soup Recipes You'll Love
Did you enjoy this quick and delicious Instant Pot lemon coriander soup? Check out some more of our favorites here:
- Low-carb chicken mulligatawny soup
- EASY chicken tortellini soup
- Creamy tomato bisque
- Mexican chicken tortilla soup
- Vegetarian Coconut Curry Noodle Soup
- Vegetarian French onion soup
- EASY Lasagna Soup
Recipe
Lemon Coriander Soup with Tofu Recipe
Equipment
Ingredients
- 2 tablespoons oil divided
- 2 tablespoons ginger grated
- 2 tablespoons garlic minced
- 3 to 6 green chillies sliced, or 1 to 2 jalapeños
- 1 cup cilantro stems roughly chopped
- 12 black peppercorns
- 4 cups low sodium vegetable broth
- 1 cup green cabbage thinly sliced
- 1 cup carrots julienned
- 12 oz extra firm tofu Baked or Air Fried
- 3 tablespoons corn starch
- 1 cup water
- ¼ teaspoon fresh ground pepper
- ½ cup cilantro chopped
- 1 lemon
Instructions
- Turn Instant Pot to Sauté mode and heat half of the oil. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and give a quick stir. Close Instant Pot with pressure valve to sealing. Pressure cook for 8 minutes followed by quick release or Natural Pressure Release
- Open Instant Pot. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
- Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Add the remaining oil, cabbage, carrots, and remaining ginger. Mix well
- Add baked tofu. Mix the corn starch in water and add to the soup
- Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot
Notes
- In a large pot heat oil on medium. Add garlic, green chilies, half of the ginger and cilantro stems. Mix well and cook for 2 minutes. Add black peppercorns, broth and give a quick stir. Allow the broth to boil for 15 minutes on medium-low heat partially covered.
- Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth
- Rinse and dry the Pot used to make the broth. Add the remaining oil, cabbage, carrots, and remaining ginger and sauté on medium heat for 3 to 4 minutes
- Add baked tofu. Mix the corn starch in water and add to the soup
- Bring the soup to a gentle boil. Add fresh ground pepper, salt to taste, 2 tablespoons lemon juice, and chopped cilantro. Enjoy hot
Dona Strong says
Hello,
May I ask why you discard the original Cilantro rather than keep it in the soup mixture? I am looking forward to making this recipe but didn't want to leave them in if it is going to muddle the soup. Thank you, I have just found your recipes and can't wait to try them.
DStrong
Archana says
Hi Dona, as you rightly guessed it keeps the soup clear and by pressing down we are extracting all the juices out of them