Lemongrass and Vegetable Clear Soup

Warm, clear vegetable broth has been my favorite at Fresh Choice (soup and salad place). Specially with fall setting in and nights getting colder, it feels great to have some warm soup with the crunch of fresh bean sprouts, spring greens and fresh cilantro.

I have always tried veggie broth but, now it was time to experiment. Experiment with something from my garden, lemon grass or leelee chai in Gujarati :) I use lemon grass for my Indian Chai Tea every morning. Now taking it to my soup!

Here I have veggies finely chopped and lemongrass made into a a little bundle.

Carrots, cabbage, onions, bell pepper, garlic, ginger.

Heat a tsp. of oil. Fry chopped ginger, garlic and onions for 2-3 minutes.

Fry bell pepper, carrots, cabbage,

Add 5 cups of water, lemon grass and salt.

Cover and simmer for 25-30 minutes.

When done: remove lemon grass. I will strain and use veggies to make dumplings.

Here is the recipe: Dumpling Soup

Strain the veggies to get delicious clear broth.

Once again bring it to boil. Add salt and pepper if needed.

Fresh spring onions from my garden :)

Love the freshness of cilantro and crunchy bean sprouts.

Slurrrrpppppp!