Lemongrass stalks have a tangy citrus flavor without the sour taste of lemon juice. Asian groceries and most natural food markets stock whole stalks or packages of frozen, chopped rings. If you can’t find lemongrass, make the soup using pieces of lime zest—just remove them before serving.
- 2 Tbs. peanut oil, divided
- 1 large onion, thinly sliced (1 1/2 cups)
- 3 Tbs. minced fresh lemongrass
- 3 cloves garlic, minced (1 Tbs.)
- 1 Tbs. minced fresh ginger
- 1 lb. rutabaga, peeled and cut into 1/2-inch pieces (3 cups)
- 3 Tbs. low-sodium soy sauce
- 3 cups Brussels sprouts, quartered (12 oz.)
- 1 large red bell pepper, cut into 1-inch strips
- 1 cup cilantro leaves, chopped, plus a few sprigs for garnish
- 2 Tbs. lime juice
- Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and sauté 7 minutes, or until browned.
- Stir in lemongrass, garlic, and ginger, and sauté 2 minutes. Add rutabaga, soy sauce, and 5 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes, or until rutabaga is tender.
- Meanwhile, heat remaining 1 Tbs. oil in skillet over medium-high heat. Sauté Brussels sprouts 5 minutes, or until beginning to brown. Add bell pepper, and sauté 3 minutes more, or until soft.
- Stir Brussels sprouts, bell pepper, cilantro, and lime juice into soup. Season with salt and pepper, and garnish with sprigs of cilantro.
- Serving Size: Serves 6
- Calories: 157
- Carbohydrate Content: 18 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 5 g
- Saturated Fat Content: 3 g
- Sodium Content: 693 mg
- Sugar Content: 9 g