Vietnamese Vegan Soup Recipe

Vietnamese-style green soup

  • 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

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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.

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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