Best 7 Fresh Coriander Soup Sopa De Coentro Recipes

PORTUGUESE CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown.
• Add the stock, potatoes, salt, pepper, and cayenne and cook until the potatoes are tender, 20 to 30 minutes.
• Puree in an electric blender or food processor or press through a fine-mesh strained if desired.
• Serve hot or cold, adding the coriander immediately before serving.

FRESH CORIANDER SOUP (SOPA DE COENTRO)

Steps:

• In a large heavy saucepan, sauté the onions and garlic in 3 tablespoons of olive oil for about five minutes.
• Add the remaining tablespoon of oil and the potatoes and stir fry for another minute.
• Add the broth, cover and simmer for about 45 minutes or until the potatoes are mushy.
• Remove from the heat and puree the soup, using an immersion blender.
• Now stir in salt and pepper and the coriander (cilantro), cover, and refrigerate for 24 hours.
• After 24 hours, the soup is ready to be served cold, or, once you have gently heated it over moderate heat, it can be served hot.

CHIKHIRTMA (FRESH CORIANDER-ONION SOUP)

Steps:

• Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.
• Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.
• Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
• Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.

CARROT AND CORIANDER WINTER SOUP

Steps:

• Fry onions with pepper and garam masala.
• Boil carrots separately until soft,drain carrots and return to pot.
• Add stock and onion mixture, let it cool, then blend with a handmixer or blender.
• Add fresh chopped coriander and serve with naan bread on the side.

CARROT CORIANDER SOUP

Steps:

• Heat oil or butter in a pan large enough to hold all the ingredients.
• Add carrots and onion. Stir well. Cover and cook for about 5 minutes.
• Add crushed coriander seeds, ground coriander and mace. Cook for 1 minute, stirring constantly.
• Add 6 cups of vegetable stock, and all other ingredients except the additional stock, and the cream and cilantro. Bring to a boil, then simmer for 30-40 minutes or until carrots and barley are tender.
• Whiz the soup in a food processor (you'll probably need to do this in at least two batches), and return to cooking pan.
• Stir in the last 2-4 cups of vegetable stock (depending on how thin a soup you want) and the cream, if used.
• Heat through, but do not boil.
• Serve, garnished generously with chopped cilantro.

CREAMY CORIANDER / CILANTRO SOUP

Steps:

• Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
• To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
• Sprinkle the flour over the butter and whisk until a pale golden color.
• Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
• Season with the soy sauce and pepper.
• Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
• In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
• Add the coriander leaves and soy sauce and blend until smooth.
• Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
• *ahem* Sorry.
• Pour everything back into the saucepan over low heat and heat through, stirring.
• While still warm, toss in the cheese, stir for one minute and serve.

COLD CUCUMBER SOUP WITH FRESH CORIANDER

Steps:

• Peel the cucumbers and chop them coarsely. Chop the scallions.
• Place the cucumbers, scallions and coriander leaves in a blender and process until finely pureed. You may need two shifts. The soup can also be prepared using a food processor but the texture will not be as fine.
• Transfer to a bowl and stir in the yogurt. Add the lime juice. Season with cumin, just a dash of salt and pepper to taste. Chill until ready to serve and stir before serving. Garnish each serving with a thin slice of cucumber topped with a sprig of coriander.