Recipe of Super Quick Homemade Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you cook it.

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

1. Take broccoli or 2-3 broccoli stems
2. Take Zucchini
3. Get asparagus
4. Prepare carrots or 1 cup of frozen peas (for bulk)
5. Prepare Kale, Bok Choy, Collard greens or a combinaton
6. Prepare Celery stick
7. Make ready small leek
8. Take Shallots or 1 large / 2 medium onions
9. Make ready Garlic
10. Get Vegetable (or chicken) stock or water (more if more vegetables)
11. Prepare Bayleaf
12. Make ready kaffir lime leaf
13. Prepare - 300g Fresh spinach
14. Get For spices / garnish
15. Prepare Kaffir like leaf or 1 tbs lime zest
16. Make ready Bay leaves
17. Get Lemongrass paste or 2 lemongrass sticks
18. Take Galangal or ginger or 1 thumb-size fresh ginger, chopped
19. Prepare Sweet basil
20. Prepare oregano
21. Prepare thyme
22. Take mint
23. Get chives (optional)
24. Take Optional: 1 low-sodium, organic vegetable stock cube
25. Make ready salt & pepper
26. Take Olive oil or Ghee (to saute onions, garlic & leak)
27. Take 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)

So that’s going to wrap it up for this exceptional food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!