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

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We hope you got insight from reading it, now let’s go back to easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. You can cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you cook that.

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

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