Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to 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 it.

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

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

Instructions 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 is going to wrap this up with 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 will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!