Recipes, Tried & Tasted

Vietnamese Green Soup

Vietnamese Green Soup | The Mother Cooker

Today for tried & tasted Tuesday I’m turning to the December issue of Olive magazine, I’ve wanted to try this soup since the moment I saw it. The new year has seen me make a dedication to cut down on meat and really try and eat a vegetarian lunch. This soup happens to be vegan, packed full of delicious vegetables whilst filling you up with the added quinoa. I will be honest, I’ve had my quinoa in the cupboard since the last recipe I put on the site. So it’s nice to know that I can get use out of it for something else. This is a delicious idea to take to work, just keep the herbs and lime separate in a little pot or bag. Don’t let the ingredients list put you off, you’ll most likely have nearly all of it included on your weekly shop. I will most certainly be making it again, ready in 30 minutes too!

Serves 4
Prep time: 6 mins
Cook time: 24 mins

  • 1 tbsp olive oil
  • 1 bunch spring onions, green tops included
  • 1 stalk lemongrass, woody outer leaves removed
  • 1 walnut sized piece of fresh ginger, finely chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 3 tbsp quinoa
  • 1 litre vegetable stock
  • 100g broccoli, chopped in to small pieces
  • 100 green beans, chopped in to small pieces
  • 100g frozen peas, defrosted
  • 100g spinach, shredded
  • Handful of basil and mint, finely chopped
  • 1 lime, zested and juiced
  1. Heat the olive oil in a large medium non stick pan. Add the chopped onions, lemongrass, ginger, garlic and chilli.
  2. Cook for 3-4 minutes until softened.
  3. Add the quinoa and stock and simmer until tender (around 15 minutes).
  4. Add the broccoli and beans and cook for 3 minutes.
  5. Add the peas and spinach and cook for a further 2 minutes.
  6. Season to your liking, then stir in herbs, lime zest and juice to serve.