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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something that I’ve loved my entire life.

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To get started 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 cook that.

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

Our thai carrot and lemongrass soup is an easy vegetarian option with plenty of zing from the lemongrass. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. I had the most wonderful green soup on a visit to Thailand last year - the chef would not disclose the full recipe but shared the ingredients with me. It's easy to make, filling, naturally vegan and gluten-free. · This old-fashioned Chicken and Dumplings recipe makes creamy soup loaded with big fluffy dumplings made from scratch. "Inspired by Nigel Slater, this is a punchy, bright green soup I regularly make on a weeknight.

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)

Making spice pastes from scratch is as easy as hitting the And why have I blanched the green beans? Beans notoriously turn soggy easily and blanching keeps them crunchy, but you could also add them to the. A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours. Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed.

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