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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers. A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 that.

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

Add the quinoa and stock, and simmer until the quinoa is tender. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. Hearty beef and vegetable soup, thirty minute chili, and light, brothy turkey soup laced with lemongrass are some of our favorite fall soups. Easy stew recipes get our vote for nights when we need something a little heartier to chase away the chill-we love a chunky shrimp and sausage stew that's simpler than gumbo but just as tasty.

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)

Combine the lemongrass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. In Chinese cultures, lemongrass and cilantro are considered yin ingredients – cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup. The fennel leaves used as garnish but also as a component in the soup really shine with the star anise in the broth. The ginger giving it a nice kick and the lemongrass as the last taste hitting your palate.

So that’s going to wrap it 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 can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!