Recipe of Award-winning Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 can achieve that.

The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:

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

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)

So that is 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 confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!