Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Chilled Broad Bean and Lemongrass Soup
Soup - Chilled - 
- 
INGREDIENTS
- 50 g / 2 oz margarine
- 1 onion, chopped
- 1 large leek, roughly chopped
- 3 stalks lemongrass, inner part chopped
- 1/2 T fresh chopped root ginger
- 1 L / 1 3/4 pint vegetable stock
- 500 g / 1 lb 2 oz broad beans, shelled
- 200 ml / 7 oz soy milk
- Pinch of sugar
- Salt and freshly ground black pepper
- 4 mint leaves, finely chopped
METHOD
Heat the margarine in a saucepan and add the onion and leek. Cook over a low heat for about 10 minutes or until softened.
Add the lemongrass and ginger and cook for 5 minutes. Then add the stock and broad beans. Bring to the boil then simmer for 10-15 minutes.
Pour the soup into a blender or food processor and whizz until you have a puree. Sieve if you wish.
Add the soymilk, season to taste and add the sugar. Serve well chilled, sprinkled with finely chopped mint.
posted by Mr Falafel
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