Vietnamese green soup

Name: Vietnamese green soup
Total time: 30 min
Yield: serves 4
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 vegan Vietnamese green soup. This quick and easy family-friendly recipe is packed with punchy flavour and comes in under 150 calories

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.