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

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

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.