Siri Bani’s Cleansing Spring GREEN Vegetable Soup Recipe

 VEGAN and GLUTEN FREE

This is one of my favorite spring cleansing soup recipes! I LOVE eating this warm soupphoto for breakfast or lunch and it’s so easy to make. It will fill you up and get your motor running! The first thing I do is make this paste:

PASTE INGREDIENTS :

  • 5 garlic cloves, coarsely chopped
  • 1 large shallot, coarsely chopped
  • 1 1/2 teaspoons peeled, coarsely chopped galangal
  • 6 kaffir line leaves, deveined
  • 2 Tablespoons chopped fresh cilantro stems (stems have the most flavor)
  • 1/2 teaspoon turmeric powder
  • 2/3 cups water
  • 2 stalks lemongrass, thinly sliced

* Add all to a food processor and blend!

I double the recipe because I usually make a BIG batch of this soup! If you can’t find galangal, you can use fresh ginger and sometimes I add fresh lime juice (I add this after it’s done cooking) instead of adding the kaffir lime leaves. The only place that I have found galangal and kaffir leaves is at Russo’s  in Watertown. This paste recipe comes from the amazing chef/author, Longteine de Monteiro of  Elephant Walk.

I heat up a big pot and then add some grapeseed oil and sauté the paste for 2-3 minutes. Then I added three bunches of chopped bok choy, about 2 cups of chopped green beans and three to four chopped leeks (read more about how to prepare leeks). I sauté all for about ten minutes and then add filtered water (about a gallon or so) and I fill the pot up almost to the top and then I add vegetable broth. I bring it all to a boil and then simmer on medium to low for about 45 minutes. ENJOY!

You can find more amazing recipes in “From Vegetables With Love” by Siri Ved Kaur.

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