Vegetable Clear Soup with Lemon Grass and Basil

[Dom]

A healthy soup to try!

Ingredients​

• For the Broth:
  • 4 cups vegetable broth or water
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece of fresh ginger, sliced
  • 2-3 cloves garlic, smashed
  • 1-2 small red chilies (optional, for heat)
  • 2-3 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Salt, to taste
• For the Vegetables:
  • 1 cup carrots, sliced
  • 1 cup bell peppers, sliced (any color)
  • 1 cup mushrooms, sliced
  • 1 cup zucchini or yellow squash, sliced
  • 1 cup baby spinach or bok choy
• For Garnish:
  • Fresh basil leaves
  • Chopped cilantro (optional)
  • Lime wedges (for serving)

Instructions​

1. Make the Broth:
   • In a large pot, combine the vegetable broth (or water), smashed lemongrass, sliced ginger, smashed garlic, and chilies (if using). Bring to a simmer over medium heat.
   • Let it simmer for about 15-20 minutes to infuse the flavors.
2. Strain the Broth:
   • After simmering, strain the broth to remove the solids, returning the liquid to the pot. Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt if needed.
3. Add Vegetables:
   • Add the sliced carrots, bell peppers, mushrooms, and zucchini to the broth. Simmer for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add Greens:
   • Stir in the baby spinach or bok choy and let it wilt for another minute.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh basil leaves and chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

 

[KainGo127]

This sounds so refreshing! The lemongrass and basil combo must add such a nice zing Perfect for a cozy, light meal—I'm definitely bookmarking this!

 

[itsmepat]

A healthy soup to try!
View attachment 6575

Ingredients​

• For the Broth:
  • 4 cups vegetable broth or water
  • 1 stalk lemongrass, trimmed and smashed
  • 1-inch piece of fresh ginger, sliced
  • 2-3 cloves garlic, smashed
  • 1-2 small red chilies (optional, for heat)
  • 2-3 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • Salt, to taste
• For the Vegetables:
  • 1 cup carrots, sliced
  • 1 cup bell peppers, sliced (any color)
  • 1 cup mushrooms, sliced
  • 1 cup zucchini or yellow squash, sliced
  • 1 cup baby spinach or bok choy
• For Garnish:
  • Fresh basil leaves
  • Chopped cilantro (optional)
  • Lime wedges (for serving)

Instructions​

1. Make the Broth:
   • In a large pot, combine the vegetable broth (or water), smashed lemongrass, sliced ginger, smashed garlic, and chilies (if using). Bring to a simmer over medium heat.
   • Let it simmer for about 15-20 minutes to infuse the flavors.
2. Strain the Broth:
   • After simmering, strain the broth to remove the solids, returning the liquid to the pot. Stir in the soy sauce and lime juice. Taste and adjust seasoning with salt if needed.
3. Add Vegetables:
   • Add the sliced carrots, bell peppers, mushrooms, and zucchini to the broth. Simmer for about 5-7 minutes, or until the vegetables are tender but still crisp.
4. Add Greens:
   • Stir in the baby spinach or bok choy and let it wilt for another minute.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh basil leaves and chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

​

This Vegetable Clear Soup with Lemongrass and Basil sounds so refreshing! I love how light and flavorful it must be with those fresh herbs. It seems like the perfect soup for a healthy and soothing meal. I can’t wait to try it out and enjoy the taste of lemongrass and basil together!