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Vietnamese-style green soup

Name: Vietnamese-style green soup
Total time: 30 min
Ingredients: olive oil 1 tbsp; spring onions 1 bunch, chopped (including green bits); lemongrass 1 stalk, woody outer leaves removed, finely chopped; ginger a walnut-sized chunk, finely chopped; garlic 1 clove, crushed; red chilli 1, finely chopped; quinoa 3 tbsp; vegetable stock 1 litre; broccoli 100g, chopped into 1cm pieces; green beans 100g, chopped into 2cm pieces; frozen peas 100g, defrosted; spinach 100g, shredded; basil a handful, chopped; mint a handful, chopped; lime 1, zested and juiced

30 minutes
serves 4
Easy

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

By Adam Bush

November 27, 2017 at 1:24 pm

Ingredients

olive oil 1 tbsp
spring onions 1 bunch, chopped (including green bits)
lemongrass 1 stalk, woody outer leaves removed, finely chopped
ginger a walnut-sized chunk, finely chopped
garlic 1 clove, crushed
red chilli 1, finely chopped
quinoa 3 tbsp
vegetable stock 1 litre
broccoli 100g, chopped into 1cm pieces
green beans 100g, chopped into 2cm pieces
frozen peas 100g, defrosted
spinach 100g, shredded
basil a handful, chopped
mint a handful, chopped
lime 1, 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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