Easiest Way to Make Speedy Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hello everybody, hope you are having an amazing day today. 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin 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:

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

Steps 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’s going to wrap it up with this special food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!