Winter Vegetable Soup with Lemongrass

Winter Vegetable Soup with Lemongrass

1/2 Spanish onion, diced
1/2 carrot, diced
1/2 parsnip, diced
2 clove5 garlic, minced
1 rib celery, chopped
1/2 red pepper, seeded and chopped
1/2 turnip, chopped
1 tablespoon olive oil, for sauteing
6 cups vegetable stock
2 small Yukon gold potatoes, peeled and diced
1/2 small butternut squash, peeled and chopped
1 stalk lemongrass, sliced
1 kaffir lime leaf, very thinly sliced
1 tablespoon kosher salt
1 teaspoon white pepper
chili oil [optional)
1 tablespoon chopped cilantro, to garnish

1. ln a large stockpot, slowly cook the onlon,
carrot, parsnip, garlic, celery, red pepper and
turnip in the olive oil for 10 minutes. Add
the stock.
2. Add the potatoes, butternut squash, lemon.
grass, lime leat, salt and pepper. Simmer for
20 minutes or until the ingredients are soft,
and the flavor has developed.
3. Add a splash of chili oil for extra heat, if
desired. Serve garnished with the cilantro.
Serves 8