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

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. Simple and hearty soup that has the goodness of all the vegetables and the rich flavor from the lemon grass stock. This soup is very easy and quick to make. Gai Tom Kha (Thai Coconut and Lemongrass Soup)Connoisseurus Veg. vegetable oil, kaffir lime leaves, galangal.

Authentic Tom Yum Goon with shrimp is healthy, low-carb, gluten free and delicious! Try this simple and hearty soup Lemongrass Soup that has the goodness of all the vegetables and the rich flavor from the lemon grass stock. Try adding them to chicken noodle soup, vegetable stock, or rice as it's cooking, or boil the pieces Grilled lemongrass pork is a staple on Vietnamese restaurant menus, but it's super-easy to make at Chowhound. You can have Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you cook that.

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

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

This hearty and healthy veggie stir-fry can take whatever green things you want to throw. This thai vegetable soup is light, simple, and authentic with a creamy coconut milk base, fresh vegetables, lemongrass and Asian spices. Bring the flavors and aromas of Southeast Asia into your kitchen with this Thai vegetable soup recipe. Made with coconut milk and a savory bone broth base.

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

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).

Each coin designates the SmartPoints® value for your customized plan. The Green, Blue, and Purple food. We're nearing the end of soup season here, but I just had to get this one in before we break into summer recipes. Or at least, before we break into cold summer This is a warm and spicy soup for the soul. I first started making it a few months ago when my mom was in town visiting while I was sick.