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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 Choosing Healthy and balanced Fast Food.
Almost each and every “get healthy” and “weight loss” posting you read will tell you to skip the drive through and make all of your meals yourself. This is certainly good guidance. Sometimes, though, the last thing you need is to have to prepare a meal from scratch. Sometimes you just would like to reach the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from shame about slipping on your diet. This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their choices. Here is how one can find appropriate food choices at the drive through.
Focus on the sides. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Now lots of the fast food selections have been widened a great deal. There are plenty of salads available now. You could get chili. You could possibly get baked potatoes. Fruit is normally available. There are a lot of selections that you can choose that do not force you to consume foods that have been deep fried. When deciding on your supper from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you are able to keep your fat content and calorie counts low.
Common logic tells us that one sure way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a number of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Often what you need most is just to have someone else do the cooking. When you select healthy menu items, you do not have to feel guilty about visiting the drive through.
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 do that.
The ingredients needed to prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Prepare 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- Get 100 g asparagus
- Prepare 1-2 carrots or 1 cup of frozen peas (for bulk)
- Get 300 g Kale, Bok Choy, Collard greens or a combinaton
- Take 1 Celery stick
- Use 1 small leek
- Use 3-4 Shallots or 1 large / 2 medium onions
- Use 3-4 cloves Garlic
- Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Get 2 Bayleaf
- Take 2-3 kaffir lime leaf
- Prepare 200 g - 300g Fresh spinach
- Get For spices / garnish
- Use 2-3 Kaffir like leaf or 1 tbs lime zest
- You need 2 Bay leaves
- Prepare 1 tbs Lemongrass paste or 2 lemongrass sticks
- Prepare 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Provide 1 tablespoon Sweet basil
- Prepare 1 tbs oregano
- Use 1 tbs thyme
- Take 1 teaspoon mint
- Get 1/2 teaspoon chives (optional)
- Get Optional: 1 low-sodium, organic vegetable stock cube
- You need to taste salt & pepper
- Use Olive oil or Ghee (to saute onions, garlic & leak)
- Provide 1 bunch fresh parsley (replace with dry if not available)
Instructions to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Chop up all vegetables for the soup. You will add them to the water in order of 'hardness' as not to overcook softer vegetables.
- 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.
- Add vegetable stock and 'hard' vegetables - carrots, broccoli stems, peas, etc + any vegetables that are frozen.
- Add all the spices and herbs, with the exception of fresh parsley.
- 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.
- 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.
- Turn off the heat and let it cool to room temperature.
- Combine the cooked ingredients in the blender with a generous amount of fresh parsley and purée until desired consistency.
- Garnish with sprouts, seeds, or flaked almonds. You can also add a tablespoon or two of cooked quinoa for a filling full-meal.
- 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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