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Winter weather challenges our immune system, making us prone to colds and flu. We may also experience symptoms of dryness like constipation or insomnia.
Intuitively, we are drawn to worth and comfort in an effort to counter the cold and dryness. We enjoy sitting in front of crackling fires, warm drinks, and soups or warm bread fresh from the oven and slathered with butter or ghee. We pile more blankets on our beds and layer up in cozy sweaters and thick socks.
It’s the perfect time to try this recipe for lemon coriander soup. Not only is it warm and comforting, but it is packed with elements that promote good health.
Lemons are a great source of Vitamin C and have been shown to reduce the risk of heart disease and improve digestion. Chickpea flour has more protein than wheat flour and also contains fat, potassium, and calcium. Cilantro’s antioxidants protect against cell damage and have sedative properties to help encourage sleep and reduce anxiety.
Light and delicious, lemon coriander soup is a great choice for a chilly night. Give it a try!
Recipe: Lemon Coriander Soup
2 T lemon juice
2 T fresh coriander leaves, chopped (reserve stems)
2 T oil
1 medium spring onion bulb, chopped
1” piece of ginger, finely diced
2 T chickpea flour*
4 ½ C vegetable stock
¼ small cabbage, chopped
1 medium carrot, cubed
7 or 8 black peppercorns, crushed
Salt to taste
*If you can’t find chickpea flour, use whole wheat flour or (if you are gluten free) quinoa or millet flour will also work.
- Heat oil in a pan. Add spring onion bulb and ginger and sauté till translucent.
- Add gram flour and sauté until a lovely aroma emerges.
- Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil. Then add crushed peppercorns and continue to boil.
- Add half of the chopped coriander leaves and cook five to ten minutes more.
- Strain and set cooked vegetables aside.
- Heat the strained soup. Add salt, lemon juice and again bring to a boil.
- Season with the remaining chopped coriander leaves and serve hot.