Simple Way to Make Homemade Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something which I’ve loved my whole life.

Lemon Grass, Vegetable and Noodle Soup, aromatic stir-fried vegetable soup! So, why not start your meal with an aromatic stir-fried vegetable soup? this lemongrass flavoured soup is so exotic and tasty that it is sure to fire up your gastronomical. It's easy to make, filling, naturally vegan and gluten-free. Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves.

To begin with this recipe, we must first 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 cook it.

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

1. Make ready 1/2 head broccoli or 2-3 broccoli stems
2. Get 1 Zucchini
3. Take 100 g asparagus
4. Make ready 1-2 carrots or 1 cup of frozen peas (for bulk)
5. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
6. Get 1 Celery stick
7. Make ready 1 small leek
8. Take 3-4 Shallots or 1 large / 2 medium onions
9. Take 3-4 cloves Garlic
10. Prepare 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. Prepare 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. Make ready 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. Make ready 1 tablespoon Sweet basil
20. Make ready 1 tbs oregano
21. Prepare 1 tbs thyme
22. Make ready 1 teaspoon mint
23. Take 1/2 teaspoon chives (optional)
24. Make ready Optional: 1 low-sodium, organic vegetable stock cube
25. Get to taste salt & pepper
26. Take Olive oil or Ghee (to saute onions, garlic & leak)
27. Get 1 bunch fresh parsley (replace with dry if not available)

Great recipe for Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. 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. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

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)

Below is my attempt to recreate the taste and it's turned out. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. This might sound like a weird thing to say about soup, but it's rather summery. Yeah, I know lots of people aren't big on a hot bowl of spicy broth in the warmer months. In our Green Vegetable Soup, we pair them with Lemon-Basil Pesto to provide a little taste of spring, even in cooler months.

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 reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!