Vietnamese-style green soup

Name: Vietnamese-style green soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 bunch spring onions chopped (including green bits); 1 stalk lemongrass woody outer leaves removed, finely chopped; a walnut-sized chunk ginger finely chopped; 1 clove garlic crushed; 1 red chilli finely chopped; 3 tbsp quinoa; 1 litre vegetable stock; 100g broccoli chopped into 1cm pieces; 100g green beans chopped into 2cm pieces; 100g frozen peas defrosted; 100g spinach shredded; a handful basil chopped; a handful mint chopped; 1 lime zested and juiced

Adam Bush

Published: November 27, 2017 at 1:24 PM

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Serves 4

Easy

Total time: 30 mins

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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

Healthy

Vegan

Vegetarian

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Try this super green soup recipe then check out our lentil soup, red pepper soup, courgette soup, healthy chicken soup and more healthy soup recipes.

Ingredients

Nutrition

1 tbsp olive oil
1 bunch spring onions

chopped (including green bits)
1 stalk lemongrass

woody outer leaves removed, finely chopped
a walnut-sized chunk ginger

finely chopped
1 clove garlic

crushed
1 red chilli

finely chopped
3 tbsp quinoa
1 litre vegetable stock
100g broccoli

chopped into 1cm pieces
100g green beans

chopped into 2cm pieces
100g frozen peas

defrosted
100g spinach

shredded
a handful basil

chopped
a handful mint

chopped
1 lime

zested and juiced

Nutrition: per serving

kcal134

low
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.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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