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Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

Before you jump to Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Consuming Apples Is Good.

On TV plus in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? You may know people that live by this and also request that their children live by this guideline as well. This thought is known all over the world and men and women just take it as fact without knowing if this is really true. In our research we have learned why you are told to eat an apple a day and we’ll be revealing that with you here.

More than likely you have heard of Cornell University, well they did their own study on how apples may benefit a persons brain. They discovered that one of the components in apples called quercetin, has actually been proven to help you to protect brain cells. And due to this you will see that apples can actually help people prevent the symptoms of Alzheimer’s.

To sum up, I guess an apple a day definitely can keep the doctor away and now you recognize why. The advantages we covered are only a couple of of the benefits that eating apples can offer. Every one of the benefits would take us to much time to include in this write-up, however the information is out there. I am hoping that the the very next time you go to the supermarket you find yourself getting plenty of apples. It can truly help your health for short term and also for the long haul.

We hope you got benefit from reading it, now let’s go back to easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo recipe. To cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you need 27 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Take 1/2 head broccoli or 2-3 broccoli stems
  2. Take 1 Zucchini
  3. Provide 100 g asparagus
  4. You need 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Prepare 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Use 1 Celery stick
  7. Prepare 1 small leek
  8. Take 3-4 Shallots or 1 large / 2 medium onions
  9. You need 3-4 cloves Garlic
  10. Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Get 2 Bayleaf
  12. You need 2-3 kaffir lime leaf
  13. Prepare 200 g - 300g Fresh spinach
  14. Provide For spices / garnish
  15. Take 2-3 Kaffir like leaf or 1 tbs lime zest
  16. You need 2 Bay leaves
  17. Take 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Provide 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. You need 1 tablespoon Sweet basil
  20. Use 1 tbs oregano
  21. Use 1 tbs thyme
  22. Get 1 teaspoon mint
  23. You need 1/2 teaspoon chives (optional)
  24. You need Optional: 1 low-sodium, organic vegetable stock cube
  25. Take to taste salt & pepper
  26. Provide Olive oil or Ghee (to saute onions, garlic & leak)
  27. Get 1 bunch fresh parsley (replace with dry if not available)
Steps to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Chop up all vegetables for the soup. You will add them to the water in order of 'hardness' as not to overcook softer vegetables.
  2. Put Ghee or olive oil in a pan and saute onion / shallots and garlic on medium fire, stirring the entire time. Cook until onion / shallots become clear, but not brow. Add leak and ginger (if fresh) and saute for another 3-4 minutes.
  3. Add vegetable stock and 'hard' vegetables - carrots, broccoli stems, peas, etc + any vegetables that are frozen.
  4. Add all the spices and herbs, with the exception of fresh parsley.
  5. Cook on low-medium fire until the hardest vegetable (eg carrot) is soft enough to pierce with a fork but still crunchy. Add medium hard vegetables, such as broccoli, Kale, asparagus. Note: Asparagus stems need to cook longer than asparagus tips. Cook for 3-4 few minutes and then add zucchini. Cook until broccoli can be pierced with a fork. Add more water if required throughout cooking.
  6. Add spinach and cook until it wilts - should not be more than 2 minutes so that it stays green. This adds wonderful green colour to the soup. Note: if using frozen spinach, add it at the same time as zucchini.
  7. Turn off the heat and let it cool to room temperature.
  8. Combine the cooked ingredients in the blender with a generous amount of fresh parsley and purée until desired consistency.
  9. Garnish with sprouts, seeds, or flaked almonds. You can also add a tablespoon or two of cooked quinoa for a filling full-meal.
  10. The soup freezes extremely well so you can apportion it to desired quantities and take out during the week. (you may need to add water once heated up)

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