Vietnamese-style green soup
Serves 4
Easy
Total time:
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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- 1 tbsp olive oil
- 1 bunch spring onionschopped (including green bits)
- 1 stalk lemongrasswoody outer leaves removed, finely chopped
- a walnut-sized chunk gingerfinely chopped
- 1 clove garliccrushed
- 1 red chillifinely chopped
- 3 tbsp quinoa
- 1 litre vegetable stock
- 100g broccolichopped into 1cm pieces
- 100g green beanschopped into 2cm pieces
- 100g frozen peasdefrosted
- 100g spinachshredded
- a handful basilchopped
- a handful mintchopped
- 1 limezested and juiced
Nutrition: per serving
- kcal134low
- fat4.5g
- saturates0.6g
- carbs14.1g
- sugars5.9g
- fibre5.9g
- protein6.3g
- salt0.6g
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.
