A mild soup when I want something light but tart and flavorful. You’ll strain the soup to remove the chunks of lemongrass, lemon zest, ginger and bay leaf before serving.
1 teaspoon olive oil
Sea salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
One thumb sized piece of ginger, minced
One 32 oz box low sodium chicken stock
1 stalk lemongrass, crushed (will remove before serving)
1/2 teaspoon fresh thyme
1 tablespoon fresh rosemary, chopped
Juice of 1 lemon, with half the skin zested
1 bay leaf
2 tablespoons fresh parsley, chopped
Heat 1 tsp olive oil in a pot over medium heat. Add garlic, onion, ginger. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme and rosemary until fragrant, about 1 minute.
Whisk in chicken stock, lemon grass, lemon zest, bay leaf and bring to a boil.
Reduce heat and simmer about 10 minutes.
Pour soup thru strainer to remove lemongrass, lemon zest, ginger and bay leaf.
Stir in lemon juice and parsley.
Season with salt and pepper, to taste.