Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Even though lemongrass is one of my favorite flavors, this was actually the first time that we cooked with it.
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something that I have loved my entire life.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Make ready 1/2 head broccoli or 2-3 broccoli stems
- Prepare 1 Zucchini
- Prepare 100 g asparagus
- Take 1-2 carrots or 1 cup of frozen peas (for bulk)
- Take 300 g Kale, Bok Choy, Collard greens or a combinaton
- Prepare 1 Celery stick
- Get 1 small leek
- Make ready 3-4 Shallots or 1 large / 2 medium onions
- Get 3-4 cloves Garlic
- Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Make ready 2 Bayleaf
- Take 2-3 kaffir lime leaf
- Get 200 g - 300g Fresh spinach
- Get For spices / garnish
- Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
- Take 2 Bay leaves
- Prepare 1 tbs Lemongrass paste or 2 lemongrass sticks
- Get 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Make ready 1 tablespoon Sweet basil
- Take 1 tbs oregano
- Make ready 1 tbs thyme
- Get 1 teaspoon mint
- Take 1/2 teaspoon chives (optional)
- Take Optional: 1 low-sodium, organic vegetable stock cube
- Make ready 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)
Insanely delicious and incredibly good for you this soup is full of broccoli, kale and spinach and. 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:
- 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)
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. My body was craving vegetables this week, so I made a huge batch and it was just what I needed. I love the addition of the lemongrass and ginger One of the great things about soup is that you can use the vegetables that you love or what you have in your fridge.
So that’s going to wrap this up for this special food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
