Fall Foliage Lemongrass Soup
Lemongrass is commonly used in Asian cuisine for its distinct citrus flavor and aroma.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 stalks Lemongrass stalks
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 cup Pumpkin puree
- 2 medium Carrots
- 2 medium Sweet potatoes
- 1 medium Red bell pepper
- 1 cup Mushrooms
- 2 tablespoon Lime juice
- 2 tablespoon Soy sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Cilantro leaves
Instructions
- In a large pot, bring the vegetable broth to a boil.
- Add the lemongrass stalks and simmer for 10 minutes.
- Remove the lemongrass stalks and discard.
- Add the coconut milk, pumpkin puree, carrots, sweet potatoes, red bell pepper, and mushrooms to the pot.
- Simmer for 15 minutes or until the vegetables are tender.
- Stir in the lime juice, soy sauce, salt, and black pepper.
- Remove from heat and let it rest for 5 minutes.
- Garnish with cilantro leaves before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.