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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. Coconut Lemongrass Soup [Vegan]One Green Planet.
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Ingredients requirements for Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- You need 1/2 head - broccoli or 2-3 broccoli stems
- Give 1 for Zucchini
- You need 100 g of asparagus
- Get 1-2 - carrots or 1 cup of frozen peas (for bulk)
- You need 300 g Kale, Bok Choy, Collard greens or a combinaton
- Need 1 Celery stick
- Make ready 1 of small leek
- Make ready 3-4 Shallots or 1 large / 2 medium onions
- Give 3-4 cloves - Garlic
- Take 1.5 L of Vegetable (or chicken) stock or water (more if more vegetables)
- Prepare 2 for Bayleaf
- You need 2-3 - kaffir lime leaf
- Give 200 g - - 300g Fresh spinach
- Need - For spices / garnish
- Provide 2-3 for Kaffir like leaf or 1 tbs lime zest
- Get 2 for Bay leaves
- Make ready 1 tbs - Lemongrass paste or 2 lemongrass sticks
- Need 1 tbs - Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Require 1 tablespoon of Sweet basil
- You need 1 tbs - oregano
- Prepare 1 tbs - thyme
- Take 1 teaspoon mint
- Give 1/2 teaspoon for chives (optional)
- Prepare of Optional: 1 low-sodium, organic vegetable stock cube
- Prepare to taste of salt & pepper
- Need of Olive oil or Ghee (to saute onions, garlic & leak)
- Need 1 bunch for fresh parsley (replace with dry if not available)
Starting from the lower end (where the bulb The upper end the stalk will be mostly green and woody but is still useful in cooking soups and curries. 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.
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo making:
- 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)
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers. A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours. Once the squash is cooked through, add the greens to the broth and simmer. Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally.
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