Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something which I have loved my entire life. They are fine and they look wonderful.

Lemon Grass, Vegetable and Noodle Soup, aromatic stir-fried vegetable soup! So, why not start your meal with an aromatic stir-fried vegetable soup? this lemongrass flavoured soup is so exotic and tasty that it is sure to fire up your gastronomical. It's easy to make, filling, naturally vegan and gluten-free.

To begin with this particular recipe, we have to prepare a few components. You can have easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Take 1/2 head broccoli or 2-3 broccoli stems
  2. Make ready 1 Zucchini
  3. Make ready 100 g asparagus
  4. Get 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Make ready 1 Celery stick
  7. Take 1 small leek
  8. Get 3-4 Shallots or 1 large / 2 medium onions
  9. Make ready 3-4 cloves Garlic
  10. Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Take 2 Bayleaf
  12. Get 2-3 kaffir lime leaf
  13. Get 200 g - 300g Fresh spinach
  14. Make ready For spices / garnish
  15. Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Make ready 2 Bay leaves
  17. Get 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Prepare 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Make ready 1 tablespoon Sweet basil
  20. Make ready 1 tbs oregano
  21. Make ready 1 tbs thyme
  22. Prepare 1 teaspoon mint
  23. Make ready 1/2 teaspoon chives (optional)
  24. Get Optional: 1 low-sodium, organic vegetable stock cube
  25. Make ready to taste salt & pepper
  26. Make ready Olive oil or Ghee (to saute onions, garlic & leak)
  27. Take 1 bunch fresh parsley (replace with dry if not available)

Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. This might sound like a weird thing to say about soup, but it's rather summery. Yeah, I know lots of people aren't big on a hot bowl of spicy broth in the warmer months.

Instructions to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Chop up all vegetables for the soup. You will add them to the water in order of 'hardness' as not to overcook softer vegetables.
  2. Put Ghee or olive oil in a pan and saute onion / shallots and garlic on medium fire, stirring the entire time. Cook until onion / shallots become clear, but not brow. Add leak and ginger (if fresh) and saute for another 3-4 minutes.
  3. Add vegetable stock and 'hard' vegetables - carrots, broccoli stems, peas, etc + any vegetables that are frozen.
  4. Add all the spices and herbs, with the exception of fresh parsley.
  5. Cook on low-medium fire until the hardest vegetable (eg carrot) is soft enough to pierce with a fork but still crunchy. Add medium hard vegetables, such as broccoli, Kale, asparagus. Note: Asparagus stems need to cook longer than asparagus tips. Cook for 3-4 few minutes and then add zucchini. Cook until broccoli can be pierced with a fork. Add more water if required throughout cooking.
  6. Add spinach and cook until it wilts - should not be more than 2 minutes so that it stays green. This adds wonderful green colour to the soup. Note: if using frozen spinach, add it at the same time as zucchini.
  7. Turn off the heat and let it cool to room temperature.
  8. Combine the cooked ingredients in the blender with a generous amount of fresh parsley and purée until desired consistency.
  9. Garnish with sprouts, seeds, or flaked almonds. You can also add a tablespoon or two of cooked quinoa for a filling full-meal.
  10. The soup freezes extremely well so you can apportion it to desired quantities and take out during the week. (you may need to add water once heated up)

Lemongrass is a versatile herb used in all kinds of Asian recipes. Learn how to use lemongrass in Now it should be fairly easy to cut up the lemongrass. Starting from the lower end (where the bulb The upper end the stalk will be mostly green and woody but is still useful in cooking soups and curries. Chicken, vegetables, and fresh herbs are simmered in an aromatic lemongrass broth in this Cambodian soup recipe perfect for a weeknight. Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup.

So that is going to wrap this up with this special food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!