Peel and finely chop the garlic, coriander stems, and fresh coriander leaves.

Heat 1 tbsp cooking oil in a saucepan over medium heat.

Add the 1/2 small cinnamon stick and 10–12 fresh black peppercorns to the hot oil.

Sauté the spices for 30 seconds until fragrant.

Add the chopped garlic and coriander stems to the saucepan.

Sauté for 1–2 minutes until the garlic smells aromatic but is not browned.

Pour in 2 cups water and add salt to taste.

Bring the soup to a boil, then reduce the heat to low.

Simmer for 10 minutes so the coriander, garlic, cinnamon, and pepper infuse the broth.

Turn off the heat and stir in the chopped fresh coriander leaves.

Squeeze in the juice from 1/2 lemon and adjust the salt if needed.

Ladle the hot soup into 2 bowls and serve immediately.