Zucchini soup with lemongrass and lime juice

The Asian version of zucchini soup with lemongrass and lime juice follows the motto: quick, tasty, uncomplicated and exotic.

Portion size: The portion size is for 4 people as a main course.

Nutritional profile: According to GDA guidelines, one portion of this recipe covers more than half of the average daily requirement of vitamin C and the trace element manganese. The latter plays a role in the formation of cartilage tissue, among other things. The water-soluble vitamin folic acid, which is important for cell renewal, is covered by about 50%. In addition, the soup contains a good ratio of omega-6 to omega-3 fatty acids, which in this case (2:1) clearly complies with the recommended ratio of a maximum of 5:1.
Read more at: Vegans often eat unhealthily. Avoidable nutritional errors.
However, the vegetables lose some of their nutrients when heated during cooking. Since the nutrient profile refers to the uncooked ingredients, the values are actually somewhat lower.

Zucchini: Zucchini is versatile in terms of its uses (it can also be eaten raw). In addition to the classic green zucchini, yellow zucchini is also increasingly available. However, they taste almost identical. Zucchini is easy to digest, low in calories and rich in vitamins.

Lemongrass: Lemongrass, often called lemon grass, is used as a spice. In the kitchen, the fresh, juicy lower parts of the stalks and the base of the leaves are mainly used. Lemongrass is usually processed fresh, as it loses its aroma when dried. The essential oils contained in lemongrass, especially citral, give lemongrass its typical lemony smell and taste. This scent develops best when it is crushed or finely chopped. Fresh lemongrass will keep for a few days in the refrigerator. It can be stored frozen for up to 6 months.

Vegetable stock: A basic distinction is made between broth and stock. Broth serves both as a basic ingredient and as a dish in its own right, whereas stock is a heavily boiled, concentrated, salt-free, and therefore unfinished cooking ingredient. Depending on the concentration, stock is a very intense flavor carrier. You can find recipes for making your own vegetable stock under Tips.

Make your own broth / stock: If you want to make your own vegetable broth or stock, you will find suitable recipes below:
- Instant vegetable broth with carrots, celery and leek
- Vegan vegetable stock with celery, leek, fennel
- Organic mushroom vegetable broth with carrots and celery

Storing and growing zucchini: Zucchini should not be stored near apples, tomatoes and other climacteric fruits. The ripening gas ethylene secreted by them causes the zucchini to ripen and spoil quickly. When growing your own zucchini, you should also be aware that backcrossing home-grown seeds or crossing with other pumpkin plants can result in an increased content of toxic bitter substances.

Variations: Chopped coriander or white wine give the soup a different flavor.
The soup tastes very good even without coconut milk.