Lemon juice
A squeeze of lemon at the end makes a soup taste brighter and better seasoned.
What it brings
Acidity that sharpens every other flavour. Texture: —.
Flavour notes: acidic, fresh.
How to use it in soup
Stir in off the heat, then taste.
Prep: Juice of ½ lemon. Suggested amount: 15 ml for two portions.
Storage
Keep lemons at room temperature for a week, or refrigerated for longer.
Swaps
Red wine vinegar (1 tsp)
Recipes with lemon juice
Roasted tomato & red lentil soup
Sweet roasted tomatoes thickened with red lentils, finished with basil and lemon.
73 min
- 8 plants
- Source of protein
- Plant-based
- No gluten ingredients
Green pea & almond soup
A vivid green soup of broccoli, courgette and peas, with toasted almonds.
53 min
- 11 plants
- Source of protein
- Plant-based
- No gluten ingredients
White bean & cavolo nero broth
A Tuscan-style broth of cannellini beans, tomato and cavolo nero.
61 min
- 12 plants
- Source of protein
- Broth-based
- Plant-based