Veggie Foodie

Lemongrass Soup

Ingredients:

• Peanut oil – 2 Tbs
• Onion – 1 large
• Lemongrass – 3 Tbs, chopped into ¼ inch-thick pieces
• Garlic – 3 cloves, minced
• Ginger – 1 Tbs, minced
• Sweet potatoes / Yam / Rutabaga or any such root vegetable or assortment of such root vegetables – 3 cups, peeled and cut in ½ inch pieces
• Soy sauce – 3 Tbs
• Brussels sprouts / mushrooms – 3 cups, halved / quartered
• Red bell pepper – 1 large, cut into 1-inch strips
• Cilantro leaves – 1 cup, chopped
• Lime juice – 2 Tbs

Method:

1. Cook (steam / grill / sauté) the root vegetable and keep aside
2. Heat 1 Tbs oil in skillet over medium-high heat. Saute Brussels sprout / mushrooms for 5 minutes, or until beginning to brown. Add bell pepper and sauté for 3 minutes, or until soft and then keep aside
3. Heat 1 Tbs oil in a large pot over medium – high heat. Add onion and sauté for about 7 minutes, until it becomes brown
4. Stir in lemongrass, garlic and ginger and sauté for 2-3 minutes
5. Add soy sauce, 5 cups water and bring to boil
6. Stir cooked root vegetables, Brussels sprout / mushrooms, bell peppers, cilantro and lime juice into the soup. Season with salt and pepper

Serves: 6

Inspiration source:

October 2007 issue of Vegetarian Times magazine