Hi, I’m Elise. Today, I’m gonna show you how to prepare easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo Recipe
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 1/2 head broccoli or 2-3 broccoli stems
- Make ready 1 Zucchini
- Get 100 g asparagus
- Get 1-2 carrots or 1 cup of frozen peas (for bulk)
- Prepare 300 g Kale, Bok Choy, Collard greens or a combinaton
- Make ready 1 Celery stick
- Make ready 1 small leek
- Prepare 3-4 Shallots or 1 large / 2 medium onions
- Prepare 3-4 cloves Garlic
- Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Make ready 2 Bayleaf
- Prepare 2-3 kaffir lime leaf
- Prepare 200 g - 300g Fresh spinach
- Prepare For spices / garnish
- Make ready 2-3 Kaffir like leaf or 1 tbs lime zest
- Take 2 Bay leaves
- Get 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
- Get 1 tbs oregano
- Take 1 tbs thyme
- Prepare 1 teaspoon mint
- Make ready 1/2 teaspoon chives (optional)
- Get Optional: 1 low-sodium, organic vegetable stock cube
- Take to taste salt & pepper
- Take Olive oil or Ghee (to saute onions, garlic & leak)
- Get 1 bunch fresh parsley (replace with dry if not available)
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)
So that’s going to wrap this up with this exceptional dish easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s 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. Let’s cook!
