Vegan Vietnamese green soup.

Ingredients:

• Olive oil -1 tbsp

• Spring onions- 1 bunch, chopped (including green bits)

• Lemongrass- 1 stalk, woody outer leaves removed, finely chopped

• Ginger- a walnut-sized chunk, finely chopped

• Garlic- 1 clove, crushed

• Red chilli- 1, finely chopped

• Quinoa- 3 tbsp

• Vegetable stock- 1 litre

• Broccoli- 100g, chopped into 1cm pieces

• Green beans- 100g, chopped into 2cm pieces

• Frozen peas- 100g, defrosted

• Spinach- 100g, shredded

• Basil- a handful, chopped

• Mint- a handful, chopped

• Lime- 1, zested and juiced

Method:

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.

#vegan