Easy Green Vegetable Lemongrass Soup #Vegan #Vegetarian #Gluten-Free #Paleo

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo estimated approx Prep 20 min, Cook 30', food processor 15'.

To get started with this recipe, we must first 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 can achieve that.

I had the most wonderful green soup on a visit to Thailand last year - the chef would not disclose the full recipe but shared the ingredients with me. Below is my attempt to recreate the taste and it’s turned out well! you can use any green vegetables and your own proportions of them- I used all the broccoli stocks I had left over from making a broccoli dish previously.

I like adding spinach and parsley at the very end either to flash cook or mix it in uncooked - it gives a more intense taste and a vibrant green colour to the soup.

If you want to lower calories/ sugar, cook the onions in water not ghee/olive oil, and omit carrots/frozen peas.

The soup freezes extremely well - i make it in large quantities and freeze to take out during the week. You can add some cooked quinoa to each portion for a very hearty meal. It's also a brilliant way to turn vegetables that may go off in your fridge into a tasty meal. #zerowaste

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Ingredients and spices that need to be Prepare to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:

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

Instructions to make 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)

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So that is going to wrap this up with this special food Recipe of Quick Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. Thanks so much for your time. I'm confident that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!