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We hope you got benefit from reading it, now let’s go back to easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. You can have easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Prepare 1/2 head broccoli or 2-3 broccoli stems
- You need 1 Zucchini
- Use 100 g asparagus
- Get 1-2 carrots or 1 cup of frozen peas (for bulk)
- Prepare 300 g Kale, Bok Choy, Collard greens or a combinaton
- Get 1 Celery stick
- You need 1 small leek
- You need 3-4 Shallots or 1 large / 2 medium onions
- Provide 3-4 cloves Garlic
- You need 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Prepare 2 Bayleaf
- Get 2-3 kaffir lime leaf
- Get 200 g - 300g Fresh spinach
- Get For spices / garnish
- You need 2-3 Kaffir like leaf or 1 tbs lime zest
- Use 2 Bay leaves
- Use 1 tbs Lemongrass paste or 2 lemongrass sticks
- Provide 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- You need 1 tablespoon Sweet basil
- Get 1 tbs oregano
- Provide 1 tbs thyme
- Use 1 teaspoon mint
- You need 1/2 teaspoon chives (optional)
- Use Optional: 1 low-sodium, organic vegetable stock cube
- You need to taste salt & pepper
- Prepare Olive oil or Ghee (to saute onions, garlic & leak)
- You need 1 bunch 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)
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