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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something which I have loved my whole life. They are fine and they look wonderful.

Pierce squash all over with a knife to vent. Add the vegetable broth, coconut milk, chile peppers, and lemongrass stalks. Remove from the heat, and stir in the tamari, lime juice, Thai basil leaves, and julienned red bell peppers.

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

This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. Lemongrass and coriander is a marriage made in heaven. The delicate taste of coriander goes perfectly with the intense fragrance and taste of the lemongrass. Plus, lemongrass is a known immunity.

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)

In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired. In small skillet, heat oil over medium-high heat. Add cooked garlic and ginger to broth. Combine the lemongrass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. In Chinese cultures, lemongrass and cilantro are considered yin ingredients – cooling elements that are ideal on hot days.

So that is going to wrap this up for this exceptional food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!