Vietnamese Vegan Soup Recipe

Vietnamese green soup

  • 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

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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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Nutritional Information

  • Kcals 134
  • Fat 4.5g
  • Saturates 0.6g
  • Carbs 14.1g
  • Sugars 5.9g
  • Fibre 5.9g
  • Protein 6.3g
  • Salt 0.6g
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