MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
LONGEVITY LOVER
VISION MISSION
If lemongrass is new to you, it’s an aromatic plant with stalks that smell like lemon and are used as flavoring. Lemongrass stalks are widely available in mass market grocery stores, health food stores, and specialty stores. Their antioxidant properties help prevent free-radical damage that can increase the risk for chronic diseases, such as heart disease and cancer. This soup is citrusy, sweet, tangy, and spicy, and the fettuccine is thick and chewy. It’s chock-full of flavor and texture.
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
2 teaspoons peeled and finely chopped ginger
4 stalks lemongrass, cut in half lengthwise
12 mushrooms, sliced (about 2 cups)
10 cherry tomatoes, halved (about 1 cup)
1 stalk celery, cut into ⅛-inch slices
1 serrano chile, chopped
1 medium carrot, cut into ⅛-inch slices
2 cups broccoli florets
2 tablespoons low-sodium tamari
¾ teaspoon sea salt
1 (7-ounce) package edamame and mung bean fettuccine, cooked according to package instructions
1 tablespoon freshly squeezed lime juice (about ½ lime)
¼ cup chopped cilantro leaves, for garnish
In a large soup pot, heat the oil over medium heat. Stir in the garlic and ginger and sauté until fragrant, about 1 minute. Add 4 cups water, lemongrass, mushrooms, tomatoes, celery, and chile and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the carrot, broccoli, tamari, and salt and return to a boil. As soon as it boils, remove from heat. To serve, remove the pieces of lemongrass, stir in the fettuccine and lime juice, and garnish with cilantro.
TIP Explore brand makes the pasta called for in this recipe and it’s available at healthier food stores and online. Other whole-grain noodles can be easily substituted, such as soba, angel hair, or spaghetti noodles.