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    SHARAN/Soups/Lemon Coriander Soup with Zucchini Noodles

Lemon Coriander Soup with Zucchini Noodles


  • ½ cup finely chopped fresh coriander leaves (dhania patta)
  • 1 small zucchini, spiralised into noodles
  • 1 L water
  • 1 small onion, chopped
  • 1 celery, chopped
  • 6 cloves garlic, chopped (for the stock)
  • 1 tsp chopped garlic
  • 4-5 whole black peppercorns (kali mirch)
  • ⅛ tsp black pepper (kali mirch) powder
  • Unrefined salt to taste
  • A few sprigs of lemon grass
  • 2-3 kaffir lime leaves
  • 1-2 leaves of spring onions
  • Juice of 1 lemon


For the Coriander Stock
In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery and 2-3 cloves of chopped garlic. Boil the stock for 7-10 minutes. Strain the stock and keep aside.

For the Soup 
Take some chopped garlic and whole peppercorns in a pan. Sauté for a while. Now, add the stock.  Add salt, pepper, lemon grass, kaffir lime leaves and let it cook for another 5-7 minutes. Before serving, remove the lemon grass and kaffir lime leaves. Add finely chopped coriander leaves, zucchini noodles, spring onions and lemon juice and serve hot.

Serves 4


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