Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive 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.
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Get broccoli or 2-3 broccoli stems
- Prepare Zucchini
- Get asparagus
- Make ready carrots or 1 cup of frozen peas (for bulk)
- Get Kale, Bok Choy, Collard greens or a combinaton
- Prepare Celery stick
- Make ready small leek
- Take Shallots or 1 large / 2 medium onions
- Get Garlic
- Get Vegetable (or chicken) stock or water (more if more vegetables)
- Take Bayleaf
- Take kaffir lime leaf
- Make ready - 300g Fresh spinach
- Take For spices / garnish
- Make ready Kaffir like leaf or 1 tbs lime zest
- Make ready Bay leaves
- Get Lemongrass paste or 2 lemongrass sticks
- Get Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Make ready Sweet basil
- Make ready oregano
- Get thyme
- Get mint
- Make ready chives (optional)
- Take Optional: 1 low-sodium, organic vegetable stock cube
- Get salt & pepper
- Prepare Olive oil or Ghee (to saute onions, garlic & leak)
- Make ready fresh parsley (replace with dry if not available)
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)
So that’s going to wrap it up for this special food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
