Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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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 cook that.
The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Prepare 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- Get 100 g asparagus
- Get 1-2 carrots or 1 cup of frozen peas (for bulk)
- Get 300 g Kale, Bok Choy, Collard greens or a combinaton
- Prepare 1 Celery stick
- Make ready 1 small leek
- Get 3-4 Shallots or 1 large / 2 medium onions
- Take 3-4 cloves Garlic
- Make ready 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Prepare 2 Bayleaf
- Prepare 2-3 kaffir lime leaf
- Make ready 200 g - 300g Fresh spinach
- Make ready For spices / garnish
- Make ready 2-3 Kaffir like leaf or 1 tbs lime zest
- Make ready 2 Bay leaves
- Make ready 1 tbs Lemongrass paste or 2 lemongrass sticks
- Take 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Make ready 1 tablespoon Sweet basil
- Make ready 1 tbs oregano
- Get 1 tbs thyme
- Take 1 teaspoon mint
- Prepare 1/2 teaspoon chives (optional)
- Prepare Optional: 1 low-sodium, organic vegetable stock cube
- Get to taste salt & pepper
- Prepare Olive oil or Ghee (to saute onions, garlic & leak)
- Get 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.
Steps to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Chop up all vegetables for the soup. You will add them to the water in order of 'hardness' as not to overcook softer vegetables.
- 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.
- Add vegetable stock and 'hard' vegetables - carrots, broccoli stems, peas, etc + any vegetables that are frozen.
- Add all the spices and herbs, with the exception of fresh parsley.
- 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.
- 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.
- Turn off the heat and let it cool to room temperature.
- Combine the cooked ingredients in the blender with a generous amount of fresh parsley and purée until desired consistency.
- Garnish with sprouts, seeds, or flaked almonds. You can also add a tablespoon or two of cooked quinoa for a filling full-meal.
- 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.
So that’s going to wrap this up for this special food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
