Lemongrass provides bright flavor in this gluten-free, vegan, fat-free soup recipe. A healthy stand-in for typical Chicken Noodle, this is must for any sick day.
MEDIUM Servings: 4 Ready In: 25 minutes
1 large carrot (or 2 medium)
4 stalks celery hearts
1/2 medium onion
3/4 cup quinoa
1 stalk lemongrass
1 inch fresh ginger, minced
4 cups vegetable broth
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh parsley or chives, to serve
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To toast quinoa: Pour quinoa into a medium soup pot.
Cover and toast over medium heat for about 5 minutes, until quinoa starts to "pop" and turn golden.
To make soup: Meanwhile, prep your carrot, celery, onion, and ginger -- peel and dice into small bite-sized pieces.
When quinoa is toasted, add your diced vegetables and ginger.
Cover and sweat 3-5 minutes over medium heat, until onions soften.
Use the back of your knife to hit the lemongrass and release its aromas. Don't be shy! You'll start to really smell the bright lemon aroma the more you hit.
Add the lemon grass and vegetable stock.
Cover, bring to a simmer, and simmer until carrots are tender is quinoa is fully cooked, about 12 minutes.
Quinoa will burst open when ready.
Remove lemongrass stalk, garnish with fresh parsley or chives, and serve.
Chef's Tips: Make a double-batch of this and freeze half for a quick go-to meal when you're feeling sick. You can always stretch the soup by adding frozen peas, spinach, or broccoli.
Yield: 6 cups
Serving size: 1/4 of a recipe (about 1 1/2 cups)
Calories From Fat (12%) 18.6
Total Fat 2.07g 3%
Saturated Fat 0.26g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 459.74mg 19%
Potassium 428.16mg 12%
Total Carbohydrates 28.36g 9%
Fiber 4.42g 18%
Protein 5.08g 10%
Calcium 3.03mg <1%
Iron 33.22mg 185%
Vitamin A 3088.92IU 62%
Vitamin C 0.21mg <1%