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

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something that I’ve loved my whole life.

Coconut Lemongrass Soup [Vegan]One Green Planet. It's easy to make, filling, naturally vegan and gluten-free. Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves.

To get started with this recipe, we must first prepare a few components. You can cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you cook it.

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

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. Pack a ton of nutrients into your lunch hour with this coconut lemongrass soup.

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)

Chicken, vegetables, and fresh herbs are simmered in an aromatic lemongrass broth in this Cambodian soup recipe perfect for a weeknight. Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally. Please see my affiliate disclosure for more details. This vegan Thai lemongrass coconut curry soup is a light and fresh soup with spiralized sweet potato, zucchini, and celery root vegetable "noodles".

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