This simple, aromatic cilantro lemon soup is light, soothing, and surprisingly flavorful for how minimal it is. Whether you sip it from a mug or use it as a gentle soup base, it’s especially comforting during cold and flu season.

I live in Canada, and I spend the entire winter complaining about the cold. If it weren’t for the fact my whole family lives here, I would happily move somewhere much, much milder. For now, I deal with the cold weather by burrowing inside and creating new soup recipes to keep me warm.

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Why You’ll Love This Recipe

  • There’s only some much tea and coffee you can drink before you’re bouncing off the walls. This cilantro lemon soup makes for a wonderful sipping broth to keep you warm and hydrated.
  • Even though the ingredient list is pretty minimalist, the aromatic flavors come together beautifully.
  • You can use this recipe as a base to make a more hearty soup or a ramen bowl. Even if you have a tried and tested soup recipe, why not try it with this yummy broth?
  • You wouldn’t believe how quick it is to make with just one pot! Wham, bam, thank you ma’am!
  • Make this colantro lemon soup when you feel under the weather. Along with the Italian penicillin soup and my sick day soup recipe, you’ll be feeling better in no time.

Key Ingredients

The ingredients for cilantro lemon soup laid out and labeled on a clear white background.
  • Garlic, onion and ginger is the classic trio for an aromatic broth. They’ll leave you feeling warm inside and out.
  • Turmeric adds a touch of earthy flavor and the gorgeous golden color.
  • Cilantro and parsley break through the gold with vibrant green colour. They also bring fresh, herbal notes to the flavor profile.
  • Lemon juice brightens everything and brings it all together. Plus, you can never have too much vitamin C, can you?

Hack It!

  • Add more body with dumplings, noodles, or tofu. You can even use this cilantro lemon soup for my brothy rice with ginger and garlic.
  • Finish with chili crisp or red pepper flakes to add more heat if you like it spicy.
  • I know that cilantro isn’t for everyone. Feel free to use extra parsley depending on preference and availability.
  • Strain out solids for a clear drinking broth and set them aside for a stir fry or stew.

How to Make Cilantro Lemon Soup

Onion, garlic, and ginger being gently sauteed in a large steel pot.

Step 1: In a pot over medium heat, add the olive oil, garlic, onion and ginger. Saute until fragrant, 2-3 minutes.

Step 2: Then, add the turmeric and salt, and stir until evenly dispersed.

The mixture of herbs, aromatics, and water.

Step 3: Next add the cilantro, parsley and water. Bring to a boil, then lower the heat to simmer for 5-8 minutes.

After simmering for a little while, the broth turns green and need lemon juice.

Step 4: Finish with black pepper and lemon juice, and taste to adjust salt as desired. Enjoy as a soup base, or to sip on. 

A serving of cilantro lemon soup being poured into the bowl using a ladel.

Frequently Asked Questions

How should I store it?

Store in the fridge for up to 3 days in a sealed container.

Is this recipe freezer friendly?

Yes. Freeze in portions for up to 2 months. Add lemon juice after reheating for best flavor.

Can I use dried herbs instead of fresh?

I strongly recommend fresh herbs , but dried can work in a pinch, just make sure to use much less.

Is this meant to be a full meal?

It’s light by design, but you can easily bulk it up with rice, noodles, beans, or tofu.

More Plant-Based Soup Recipes

Plus, this recipe uses pickle juice that would otherwise go to waste. If you’re striving to reduce food waste, you absolutely need a copy of PlantYou Scrappy Cooking in your kitchen! Among 150+ recipes in this cookbook, you’ll find lots of inspiration.

A closer shot of a spoonful of cilantro lemon soup.

The Recipe: Cilantro Lemon Soup

This aromatic sipping broth is the perfect way to keep you warm or help you when you're feeling sick.
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Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 yellow onion, minced
  • 1 inch ginger, peeled and minced
  • 1½ tsp turmeric
  • 1 tsp salt, adjust to taste as needed
  • 1 bunch cilantro, small, diced
  • 1 bunch parsley, small, diced
  • 6 cups water
  • black pepper, to taste
  • 1 lemon, juiced

Equipment

Instructions 

  • In a pot over medium heat, add the olive oil, garlic, onion and ginger. Saute until fragrant, 2 to 3 minutes.
  • Then add the turmeric and salt, and stir until evenly dispersed.
  • Next add the cilantro, parsley and water. Bring to a boil, then lower the heat to simmer for 5 to 8 minutes. Finish with black pepper and lemon juice, and taste to adjust salt as desired.
  • Enjoy as a soup base, or to sip on. 

Notes

  • Add more body with dumplings, noodles, or tofu. You can even use this cilantro lemon soup for my brothy rice with ginger and garlic.
  • Finish with chili crisp or red pepper flakes to add more heat if you like it spicy.
  • I know that cilantro isn’t for everyone. Feel free to use extra parsley depending on preference and availability.
  • Strain out solids for a clear drinking broth and set them aside for a stir fry or stew.
Calories: 66.1kcal, Carbohydrates: 8.3g, Protein: 1.4g, Fat: 3.8g, Saturated Fat: 0.6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2.6g, Sodium: 611mg, Potassium: 211.2mg, Fiber: 2g, Sugar: 2.1g, Vitamin A: 1342.3IU, Vitamin C: 37.5mg, Calcium: 55.2mg, Iron: 1.6mg
Cuisine: American, Italian
Course: Soup
Author: carleigh