Spiced Coriander Soup Recipe

soup bowls
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 Updated 20/01/2016

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A spicy soup flavoured with coriander, thickened with rice and enriched with cream.


  • 2 tablespoons butter
  • 1 teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  • 2 tablespoons plain/all purpose flour
  • 5 cups chicken stock, heated
  • juice of half lemon
  • salt and pepper to taste
  • 1/3 cup cream single
  • 3/4 cup cooked rice, long or short grain
  • 2 tablespoons coriander (Chinese parsley)
(see measure conversions for more information on quantites)


  1. Heat the butter in a saucepan and stir in ground coriander and cumin, cooking gently for 1 minute.
  2. Add the flour, blend in and return to heat, cook gently for 1 minute, then add the stock.
  3. Stir until blended and cook a further 3-4 minutes.
  4. Add the lemon juice and salt and pepper to taste.
  5. Stir in the cream and the cooked rice.
  6. When the soup is heated through, add the coriander leaves and let it stand a minute before serving.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


Yeah, I can see your point! Here it simply means salt and pepper but have amended it now to be clearer. Thanks for your input Sandra.
#1 - James - 04/15/2007 - 10:56
What's "seasoning to taste"? I have about 60 "seasonings" in my spice cabinet!
#0 - Sandra - 04/15/2007 - 10:51
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