This is fine right away, but much better if you let it age awhile—overnight is best.

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something which I have loved my entire life.

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

To get started with this recipe, we must 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 can achieve that.

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

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

If I had to pick just one type of comfort food to eat for the Add the vegetable broth, coconut milk, chile peppers, and lemongrass stalks. Remove from the heat, and stir in the tamari, lime juice, Thai basil leaves, and julienned red bell peppers. Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Cut off the dry end and a few top leaves of the lemongrass stem.

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)

Bruise the chilies, cut them in half, scoop out and discard the seeds. Add lemongrass and ginger, and squeeze out half the lime into the water. This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. Combine the lemongrass, galangal, makrut lime leaves and water or broth in a medium saucepan over high heat. It's healthy, packed with vegetables and Italian herbs and spices.

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