Vegan Coconut, Lemongrass & Lime Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free

I was so excited when I got my copy of Brendan Brazier's new Thrive Energy Cookbook. People are raving about this book, and with good reason. The recipes are super easy and delicious, and the photography by Kevin Clark is stunning.

I'm a huge fan of Brendan's books and have featured several of his recipes on the site. But, he's really stepped it up a notch with this book. It is his best book ever aimed at making plant based eating more accessible.

For those of you who don't know Brendan, he is the international bestselling author of Thrive, Thrive Foods, and Thrive Fitness. Brendan is head of nutrition for the Garmin-Sharp Pro Cycling Team and nutrition consultant to several NHL, MLB, NFL, MLS, UFC, and Olympic athletes. He is a former professional Ironman triathlete, two-time Canadian ultra-marathon champion, and creator of Vega.

Brendan shares his knowledge in a digestible way that's easy to understand. There are plant-based nutrition tips (love the alkaline section with food charts), thrive pantry staples, energy boosting tips, and awesome recipes for smoothies, juices, energy drinks, warm elixirs, breakfasts, appetizers, sides, sauces, dips, sandwiches, wraps, burgers, soups, salads, salad dressings, rice and noodle bowls, desserts, and workout recipes. There are also menu plans for transitional, standard, and athletic goals.

I spent two hours flipping through the recipes deciding which one I was going to make first. Some of my favorites include: Red Lentil Falafels with Artichoke Tapenade, Black Bean Veggie Burgers, Spicy Miso Mushroom Soup, Watermelon, Cucumber & Strawberry Salad, Big Green Curry Kelp Noodle Bowl, Super-Fruit Sangria Smoothie, Kale Mojito, Heavenly Pistachio Bliss, Amino Super-Sprout Juice, Chocolate-Truffle-Caramel Mocha, and Blood Orange & Ginger Citrus Tart.

This coconut soup infused with chile and lemongrass is super easy, tasty, and fantastic for boosting immunity and calming inflammation. Don't miss making it. It's delicious.

Snag your copy of this book now.

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Vegan Coconut, Lemongrass & Lime Soup

Vegan Coconut, Lemongrass & Lime Soup

Serves 6 to 820 MINS
  • 1 tablespoon (30 mL) toasted sesame oil
  • 1 tablespoon (30 mL) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, finely chopped
  • 1 tablespoon (30 mL) fresh ginger, chopped
  • 1 celery stalk, finely chopped
  • 1 cup (250 mL) shiitake mushrooms, sliced thinly
  • 1 1/2 cups (375 mL) vegetable broth
  • 2 cans (14 oz/400 mL each) full-fat coconut milk
  • 2 small red chile peppers, minced
  • 1 fresh lemongrass stalk left whole, top cut off and pounded to release aromatics and flavors
  • 1 fresh lemongrass stalk, top cut off and thinly sliced
  • Small handful of Thai basil leaves
  • Juice from 1 lime
  • Celtic sea salt and fresh ground pepper
  • 1/2 cup (125 mL) red bell peppers, julienned
  1. Heat up the sesame and olive oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.
  2. Add the vegetable broth, coconut milk, chili peppers, and lemongrass stalks. Allow to simmer over low heat for at least 10 minutes. Add salt and pepper to taste.
  3. Add the Thai basil leaves and lime juice and serve garnished with julienned red bell peppers.

Recipe from Thrive Energy Cookbook by Brendan Brazier published by DaCapo Press.
Photo: Kevin Clark

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