How to Make Jamie Oliver Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo is something that I’ve loved my entire life. They’re fine and they look wonderful.

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.

To begin with this particular recipe, we must first prepare a few components. 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. Prepare 1/2 head broccoli or 2-3 broccoli stems
2. Take 1 Zucchini
3. Get 100 g asparagus
4. Take 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. Make ready 1 small leek
8. Take 3-4 Shallots or 1 large / 2 medium onions
9. Take 3-4 cloves Garlic
10. Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
11. Prepare 2 Bayleaf
12. Get 2-3 kaffir lime leaf
13. Make ready 200 g - 300g Fresh spinach
14. Make ready For spices / garnish
15. Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
16. Take 2 Bay leaves
17. Prepare 1 tbs Lemongrass paste or 2 lemongrass sticks
18. Take 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
19. Take 1 tablespoon Sweet basil
20. Make ready 1 tbs oregano
21. Prepare 1 tbs thyme
22. Take 1 teaspoon mint
23. Get 1/2 teaspoon chives (optional)
24. Take Optional: 1 low-sodium, organic vegetable stock cube
25. Prepare to taste salt & pepper
26. Make ready 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.

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)

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’s going to wrap this up for this exceptional food easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!