Spicy Vegan Lemongrass Soup

32

Spicy Vegan Lemongrass Soup

Recipe type: Yield: 2 Prep time: Cook time: Total time:


Spicy Vegan Lemongrass Soup by Chef Saifon Plewtong at True Seasons Organic Kitchen. A perfect recipe for fall when all the gourds are in season. You can even serve it in a pumpkin. Chef’s Note: Enjoy my oil, dairy and gluten freerecipe with no sugar added. You can substitute orchange any vegetables that you like.

Ingredients:

  • ORGANIC VEGETABLES
  • 1/2 C Kumbucha squash – cut into 3/4 inch thick slices
  • 1/2 C Butternut squash – cut into 3/4 inch thick slices
  • 1 C Kale – chopped
  • 1 C Red Chard – chopped
  • 1/2 C Carrot – diced
  • 2 t Green onion – chopped
  • 1/2 C Zucchini- sliced1Purple onion – cut in to 3/4 inch thick
  • 1/4 C Cilantro – finely chopped for garnish
  • SPICY LEMONGRASS SOUP BASE
  • 1/4 C Lemongrass – chopped
  • 3 t Garlic
  • 1 t Coriander seed (dry)
  • 2 t Sea salt
  • 5 Kaffir lime leaves
  • 1 Tumaric (small root)
  • 1 Galangal- cut in 3 small pieces
  • Fresh lime juice
  • 1/2 C Guajillo dry chili pepper (5 large peppers)
  • 1/2 Cup water

Directions:

  1. Mixed all Soup Base ingredients in vita mix for about 2 minutes.
  2. Boil 3 cups of water, add soup base mixture and all vegetables.
  3. Season to taste with more lime or lemon juice for a more sour taste, and more fresh Chili or Chili powder for extra spice.

Published on by

Print Friendly, PDF & Email