Lemon Grass Soup

Lemongrass Soup is a fragrant and light Chinese dish that combines the refreshing flavor of lemongrass with a medley of vegetables and herbs. This dairy-free soup is perfect for a quick and healthy lunch, offering a delightful taste of Asian cuisine.

Ingredients

• Lemongrass - 2 stalks, chopped
• Vegetable broth - 500 ml
• Mushrooms (shiitake or button) - 100 g, sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Cilantro - a handful, chopped
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Lime juice - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Olive oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat the olive oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 2 minutes.
2. Add the chopped lemongrass and sauté for another 2 minutes to release its aroma.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the sliced mushrooms, julienned carrot, and bell pepper to the pot. Cook for about 10 minutes until the vegetables are tender.
5. Stir in the lime juice, soy sauce, chili flakes (if using), salt, and pepper to taste.
6. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Lemongrass is known for its anti-inflammatory properties.
• The soup is rich in vitamins and minerals from the variety of vegetables used.

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