Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites. This time, I am going to make it a little 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 recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. 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.
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 can achieve it.
The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Prepare broccoli or 2-3 broccoli stems
- Get Zucchini
- Get asparagus
- Make ready carrots or 1 cup of frozen peas (for bulk)
- Get Kale, Bok Choy, Collard greens or a combinaton
- Get Celery stick
- Make ready small leek
- Get Shallots or 1 large / 2 medium onions
- Prepare Garlic
- Take Vegetable (or chicken) stock or water (more if more vegetables)
- Prepare Bayleaf
- Make ready kaffir lime leaf
- Get - 300g Fresh spinach
- Make ready For spices / garnish
- Take Kaffir like leaf or 1 tbs lime zest
- Make ready Bay leaves
- Prepare Lemongrass paste or 2 lemongrass sticks
- Prepare Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Take Sweet basil
- Prepare oregano
- Prepare thyme
- Make ready mint
- Take chives (optional)
- Prepare Optional: 1 low-sodium, organic vegetable stock cube
- Make ready salt & pepper
- Take Olive oil or Ghee (to saute onions, garlic & leak)
- Take 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 for this exceptional food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
