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! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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.
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.
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: 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). 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. 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. 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.
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
