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Courgette and Coriander Soup recipe

Courgette and Coriander Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Courgette soup

This soup is incredibly creamy and delicious. It's also easy to make and low in fat! Courgettes are simmered with potatoes and coriander. Enjoy with fresh crusty bread, if desired.

29 people made this

IngredientsServes: 6

  • 1/2 shallot
  • 1kg courgettes, washed and cut into chunks
  • 1 knob cream cheese or 1 tablespoon creme fraiche
  • 1 large potato or 2 small, peeled and diced
  • 2 cloves garlic
  • 25g fresh coriander, chopped
  • salt and pepper to taste
  • water

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Place all ingredients, except cream cheese in a large pan and cover with water. Bring to the boil and cook until tender (or use in a pressure cooker and cook for 20 minutes after it starts whistling).
  2. Use a hand blender to liquidise the soup. Add cream cheese/creme fraiche and stir to incorporate. Serve very hot with fresh bread or croûtons.

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Reviews & ratingsAverage global rating:(1)


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 450g/1lb carrots, peeled and sliced
  • 1 tsp ground coriander
  • 1.2 litres/2 pints vegetable stock
  • large bunch fresh coriander, roughly chopped
  • salt and freshly ground black pepper

Heat the oil in a large frying pan and add the onions and carrots. Cook for 3–4 minutes until starting to soften.

Stir in the ground coriander and season with salt and pepper. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer for 10–15 minutes or until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a saucepan, stir in the fresh coriander and serve.


Zucchini and Spinach Soup with Barley, Coriander and Watercress

In a medium saucepan, cover the barley with 1 1/2 cups of water, add a pinch of salt and bring to a boil. Cover partially and simmer over moderately low heat until the barley is tender and the water is absorbed, about 25 minutes. Stir in the chives and season with salt and pepper.

Meanwhile, in a small skillet, toast the coriander seeds over moderate heat, tossing, until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind into a powder.

In a large saucepan, melt the butter in the grapeseed oil. Add the shallots and cook over moderate heat, stirring, until softened but not browned, about 5 minutes. Add the zucchini and ground coriander and cook over moderately low heat, stirring, until the coriander is fragrant and the zucchini just starts to soften, about 5 minutes. Add 4 cups of water and the bay leaves and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the zucchini is very tender and the water is just slightly reduced, about 15 minutes. Discard the bay leaves.

Working in batches, puree the soup in a blender until smooth add the spinach, parsley and yogurt to the last batch. Return the soup to the saucepan and season with salt and pepper.

In a medium bowl, toss the watercress with the olive oil and season lightly with salt. Ladle the soup into bowls and top with the barley and watercress. Garnish with lemon zest and serve.


Lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup with detailed photo and video recipe. an easy and healthy filling soup recipe made with veg stock. on top of the vegetables and veggie stock, it also contains a strong flavour of lemon and coriander in each sip. it is generally served as an appetizer or as a starter, but due to its filling nature, it can also be served for lite lunch and dinner.
lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup with step by step photo and video recipe. generally, soup recipes are made with just one hero ingredient with optional side ingredients to improve the flavour. however, there are quite a few mixed soup recipes which are made with many hero ingredients. one such simple, easy and flavoured soup is lemon coriander soup recipe known for its tangy and spicy taste.

to be honest, i am not a huge fan of soup recipes and i do not have a practice of making it for my day to day lunch or dinner. having said that, it is my trusted meal when we get sick with cold and flu. i add a hint of lemon, pepper and salt to re-energize and revitalize. having said that i have special reservations for lemon coriander soup recipe. the best part of this recipe is its filling nature. you can not only serve it as appetizer or starter but also as a full meal for your lunch and dinner. whenever i feel bloated or feel like to have something lite, i end up making veg lemon and coriander soup. but it is completely depended upon your preference.

furthermore, some important tips, suggestions and variations for a tasty lemon coriander soup recipe. firstly in terms of adding vegetables to this recipe, it is purely open-ended. you can add a myriad choice of and it is up to individual preference. but make sure to finely chop the veggies before using them. secondly, you can increase or decrease the thickness of the soup by adding the corn starch. i personally do not prefer but it should not alter your taste. lastly, i have added veggie stock as part of the ingredient, but you can experiment with chicken stock if you are comfortable with meat stock.

finally, i request you to check my other detailed soup recipes collection with this post of lemon coriander soup recipe. it mainly includes recipes collection like lemon rasam, bonda soup, sweet corn soup, beetroot soup, carrot soup, pumpkin soup, palak soup, kollu rasam, tomato soup, cream of mushroom soup. further, to these i would also like to highlight my other recipes collection like,


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MAIN INGREDIENTS OF THIS RECIPE:

- Coriander, water, onion, potato, carrot, turnip

HOW TO MAKE CORIANDER SOUP:

Peel and wash the potato, carrot, onions, turnip and the leek. In a large saucepan with 2 liters (about 8 cups) water place the onions, leek, turnip, potato and the carrot, everything cut into pieces. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. When all ingredients are almost cooked, add the coriander and cook more 5 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and some salt, stir and place the saucepan back on the stove over high heat. When starts boiling, turn off the heat and serve.


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The ingredient list matched what I needed to use up, and this was very easy to make. However, vinegar dominated the flavor. Enjoyed it more after adding more cukes and yogurt. None went to waste, but I'll keep looking for a more appealing recipe.

I am desperate to use up an abundance of cucs and zucchini from the garden so I tried this. While it is edible, I will not be making it again, it really doesn't have anything going for it and I'm not quite sure what would improve it.

Great recipe for the explosion of summer zucchini in ones garden. I accidentally added all of the salt to the soup but fixed it by adding another small zucchini and about 1/2 c of yogurt. Delicious (especially with a glass of dry white wine), no cooking and SO EASY!

A good way to use zucchini if you don't have time to cook it. I added garlic, used chardonnay wine vinegar and used the cucumber with peel and all. I like the taste (including heat from the pepper and garlic), but not the texture. Perhaps I beat it too long to avoid the chalky texture mentioned in another review, but it's too light and frothy for my taste.

I too was so skeptical! Raw zucchini? Raw onion? But it's really good. Especially if you chill it a bit before serving. And it takes 5 minutes. I'm going to try freezing a bunch while my zucchini is in season. Even my 7 year old kind of liked this.

Definitely take it easy on the vinegar - start with about an 1/8 of a cup and you can always add more. Also watch out for adding too much onion. Otherwise delicious.

Made it this evening. LOVED it. My body was so happy with the influx of fresh veggies! I paired it with a baked salmon filet, and it was wonderful. I do not like spicy foods, so I left the chili out entirely. I used unfiltered apple cider vinegar, and also added a little bit of fresh dill I had from making my Salmon. I didn't need the cream at all -- it felt extremely satisfying just by itself. I have tried to eat raw zucchini before and did not like it. This recipe took away whatever texture does not agree with me in raw squash

For a super easy, no cook soup, this is delicious! Nice flavors, refreshing with a bite. Next time we have a summertime gathering I'm going to serve these in small glasses as appetizers. Yum!

Excellent cold soup. Made it as is. My wife remarked on the abundance of different flavors. Be sure to use good WINE vinegar (not the regular old distilled white vinegar from grains. ). This will be a staple for us from now on.

I made it, substituting a local green chile hotsauce for an actual green chile and also putting the coriander directly into the soup. Added a dollop of greek yogurt rather than creme fraiche. Leftovers were eaten the next day - everyone loved it.

Refreshing, delicious, and a great way to use abundant zucchini and cukes this time of year. I skipped the creme fraiche and used unsweetened soymilk instead of water.

surprisingly delicious! when i read the recipe i was a bit skeptical, but this cold, raw soup was fantastic. after reading the previous review, i cut the water and vinegar (i used rice vinegar) in half. i was also so distracted that i forgot the creme fraiche and the onion, but it was still delicious. will definitely make again and again!

This is the second zucchini and cucumber based soup I've tried this week to get rid of some CSA produce and it's by FAR the best! I used tarragon vinegar, left out the water (I like my soups thicker), added two cloves of garlic, some pepper and put a whole seeded small chile pepper in and it was wonderful. One reviewer mentioned the soup was chalky, but I let the soup blend for several minutes and it smoothed out to a nice consistency. The creme frache, doctored according to this recipe, was a little too salty, however. Next time I'll cut back on the salt I add. I will definitely be making this again!

I thought this recipe was wonderful, though it my not be to everyone's liking. My family and I love vinegar, but for those of who don't, cut back! It is quite spicy. This is great along side a grilled chicken dish.

I found this to be a bit gritty. The flavor was just okay.

This was super easy to make and quite good. The only thing I would change is to use less salt in the creme fraiche next time.

this is easy to make and delicious. it is spicier than i thought it would be but still very good.

Great way to use zucchini AND cucumber - which come out of the garden faster than we can eat them this time of year. Really good - better the next day. I used tarragon vinegar as another reviewer suggested - excellent. My husband even liked it and he never likes zucchini.

My husband makes this soup all the time. Our friends request it.It is a fabulous starter to any grilled meat. We did it last week with grilled butterflied leg of lamb, pesto phyllo triangles, morroccan carrot salad, grilled baby artichokes, greek salad, and almond macaroon ice cream made during dinner!! It was a great meal!

This sounded like a different, intresting summer soup and certainly was. It had a chalky,sour, unappealing flavor.

I loved this soup! I took into consideration the other reviews and used tarragon infused white wine vinegar (slightly less than 1/4 cup) and it was perfect. I imagine it would also be good with other flavored white vinegars as well (champagne, lemon/basil, etc.). I served this with the lamb skewers with white bean salad also from the same issue of Gourmet and on this site. Great meal overall.

Would not make again unless someone can come up with a way to lessen the vinegar taste. Made for friends who wouln't tolerate chile, so left it out, but found the taste of vinegar too strong & didn't serve it so I have alot to eat myself. (hate to throw anything away. Help?

I was timid about making this because one reviewer reported it to be 'slimy' which is certainly NOT how one wants one's food to be! But I couldn't resist it since I had all ingredients on hand, it takes only 15 minutes (if that) and it is friggin' hot outside today! I'm glad I did. It is very good! Kind of a tarator/tzatziki, I think, that of the three folks in the house who will be served it this evening, two will like it and one will ask "Do I *have* to eat it?" So that just about meets the ❵% (or 66.6%, really) of the people who tried this would make it again.' Actually, this review will change that percentage. hmmm.

Super easy and quick. Forced to make substitutions (tabasco for the pepper and whipping cream for the creme fraiche) but it's still very good--light and cool with an itty-bitty bite.


Carrot and Coriander Soup with Crusty Rolls Recipe

  • peel and chop the onion(s) finely
  • peel and chop the carrot(s) finely
  • add to the pan

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely
  • peel and grate the ginger
  • add to the pan

Step 4

  • grind the fennel seeds in the mortar and pestle, add to the pan
  • add the spices to the soup
  • cook for a minute or two

Step 5

  • add the stock cube to boiling water
  • add the stock to the pan
  • cook till carrots are very soft
  • remove from the heat

Step 6

  • wash and chop the tomatoes
  • add to the pan
  • using a hand blender liquidise the soup until smooth
  • wash and finely chop the fresh coriander, reserve a little for decorating add the rest to the pan
  • cook for 5 minutes

Step 7

  • the soup should not be too thick if it is add a little extra water
  • heat through do not boil
  • taste and season with salt and pepper if necessary
  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Step 9

  • ladle the soup into serving bowls
  • sprinkle with coriander

Step 10

Recipe Utensils

  • 1 chopping board
  • 1 cling film
  • 1 Garlic crusher
  • 1 grater
  • 1 hand liquidiser
  • 1 jug
  • 1 ladle
  • 1 large knife
  • 1 large pan
  • 1 mortar and pestle

Find Delicious Recipes Quickly and Easily


Zucchini Soup Recipe | Cream of Zucchini Soup

Ingredients

  • 3 zucchini chopped in large pieces
  • 1 onion chopped into quarters
  • 4-5 cloves garlic
  • 2 tbsp. butter or olive oil
  • 3 cups vegetable stock or chicken stock
  • 1 tbsp. black pepper freshly ground
  • Salt to taste
  • 2 tbsp. cream (optional)
  • cheese grated optional

Instructions

Notes

  1. Serve this soup warmed up and with a side of toasted bread.
  2. You can skip the cream and grated cheese if you are watching calories. Do use olive oil for garnishing the soup.
  3. You can use herbs like basil, oregano etc. to garnish the soup.
  4. Add the cream while serving.
  5. This is a tasty, nutritious soup which is very inviting to eat and serve.

Nutrition

Tried this recipe? Let me know on Instagram @rachna.parmar or tag #rachnacooks

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This tasty zucchini soup recipe is quite light and creamy if you use the cheese and cream. Even otherwise because it has a lot of zucchini, you are going to find it very smooth and tasty.

This soup is perfectly spiced and is wonderful even for little kids. Bursting with the goodness of fresh veggies and really low in Calories (even after adding cream and grated cheese), you can have a bowl guiltfree before dinner or as an evening snack.


Method

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.

Now tip them into a pestle and mortar and crush them coarsely. Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes. Next, add the stock and season with salt and pepper and bring everything up to the boil.

Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.


Recipe Summary

  • ½ fresh pumpkin - seeded, peeled, and cut into chunks
  • 1 cup vegetable stock
  • water as needed
  • 1 (8 ounce) carton sour cream
  • 1 tablespoon butter, softened
  • 1 tablespoon green curry paste
  • 1 tablespoon chopped fresh coriander (cilantro)
  • 1 clove garlic, minced

Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered bring to a boil and cook until pumpkin is tender, about 20 minutes.

Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.

Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.



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