Olive Magazine
Vietnamese Vegan Soup Recipe

Vietnamese-style green soup

Published: November 27, 2017 at 1:24 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out this healthy vegan broth packed with extra greens and quinoa for goodness. This quick and easy recipe takes inspiration from punchy Vietnamese flavours like lemongrass, ginger and mint and comes in under 150 calories

  • Healthy
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal134
fat4.5g
saturates0.6g
carbs14.1g
sugars5.9g
fibre5.9g
protein6.3g
salt0.6g
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Try this super green soup recipe then check out our lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes.

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 1
    Heat 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.
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