Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vietnamese-style green soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 bunch spring onions, chopped (including green bits)
- 1 stalk lemongrass, woody outer leaves removed, finely chopped
- a walnut-sized chunk ginger, finely chopped
- 1 clove garlic, crushed
- 1 red chilli, finely chopped
- 3 tbsp quinoa
- 1 litre vegetable stock
- 100g broccoli, chopped into 1cm pieces
- 100g green beans, chopped into 2cm pieces
- 100g frozen peas, defrosted
- 100g spinach, shredded
- a handful basil, chopped
- a handful mint, chopped
- 1 lime, zested and juiced
Method
- STEP 1Heat the olive oil in a pan. Add the spring onions, lemongrass, ginger, garlic and chilli, then cook for 3-4 minutes until softened. Add the quinoa and stock, and simmer until the quinoa is tender. Add the broccoli and beans, and cook for 3 minutes, then stir in the peas and spinach, and cook for another 2 minutes. Season, then stir in the herbs and lime zest and juice to serve.
