Recipe of Andrew Copley Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Lemongrass is a citrussy plant that is often used in Thai and Vietnamese cuisine. While you'll most often find it featured in curry and soup recipes, it can also There are an endless amount of possible curry combinations! 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.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, 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 entire life.

To begin with this particular recipe, we must 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 that.

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

1. Get 1/2 head broccoli or 2-3 broccoli stems
2. Take 1 Zucchini
3. Get 100 g asparagus
4. Make ready 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. Get 1 Celery stick
7. Take 1 small leek
8. Get 3-4 Shallots or 1 large / 2 medium onions
9. Get 3-4 cloves Garlic
10. Take 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. Make ready 200 g - 300g Fresh spinach
14. Get For spices / garnish
15. Get 2-3 Kaffir like leaf or 1 tbs lime zest
16. Make ready 2 Bay leaves
17. Make ready 1 tbs Lemongrass paste or 2 lemongrass sticks
18. Make ready 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
19. Prepare 1 tablespoon Sweet basil
20. Get 1 tbs oregano
21. Take 1 tbs thyme
22. Get 1 teaspoon mint
23. Make ready 1/2 teaspoon chives (optional)
24. Get Optional: 1 low-sodium, organic vegetable stock cube
25. Make ready to taste salt & pepper
26. Take Olive oil or Ghee (to saute onions, garlic & leak)
27. Prepare 1 bunch fresh parsley (replace with dry if not available)

Check the seasoning, adding honey if it needs some sweetness and more lime and salt as needed. It's easy to make, filling, naturally vegan and gluten-free. Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves. Notes. *I went for a light broth here, but if you want to intensify the flavour even more, you could chop all your aromatics (lemongrass.

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)

Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves. Notes. *I went for a light broth here, but if you want to intensify the flavour even more, you could chop all your aromatics (lemongrass. In our Green Vegetable Soup, we pair them with Lemon-Basil Pesto to provide a little taste of spring, even in cooler months. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

So that is going to wrap this up with this exceptional food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!