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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 Finding Healthful Fast Food.

Almost each and every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. Now and then, though, you totally do not want to make a whole meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home quickly. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the well-known fast food restaurants around are trying to “healthy up” their menus. Here is how one can find appropriate food choices at the drive through.

Aim at the side dishes. Not so long ago, the only real side dish item at a fast food restaurant was French fries. Now most of the fast food selections have been widened quite a bit. Now you may get several different salads. You could also choose Chili. You could possibly get baked potatoes. You can get fruit. There are a lot of options that don’t require eating anything deep fried. When you get your supper through a drive through window, select side dishes instead of just grabbing something premade. This makes it possible for you to keep the calorie count low and reduce your fat intake.

Simple sense states that the best way to lose fat and get healthy is to ban fast food from your diet altogether. While this is usually recommended all you need to do is make a few good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. At times what you need most is just to have somebody else do the cooking. If you ultimately choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.

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

The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Take 1/2 head broccoli or 2-3 broccoli stems
  2. Use 1 Zucchini
  3. Use 100 g asparagus
  4. Prepare 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Use 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. You need 1 Celery stick
  7. Get 1 small leek
  8. Get 3-4 Shallots or 1 large / 2 medium onions
  9. Use 3-4 cloves Garlic
  10. You need 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. You need 2 Bayleaf
  12. Take 2-3 kaffir lime leaf
  13. You need 200 g - 300g Fresh spinach
  14. You need For spices / garnish
  15. You need 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Provide 2 Bay leaves
  17. Prepare 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Get 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Take 1 tablespoon Sweet basil
  20. You need 1 tbs oregano
  21. Get 1 tbs thyme
  22. Prepare 1 teaspoon mint
  23. Prepare 1/2 teaspoon chives (optional)
  24. Provide Optional: 1 low-sodium, organic vegetable stock cube
  25. Provide to taste salt & pepper
  26. Get Olive oil or Ghee (to saute onions, garlic & leak)
  27. Use 1 bunch fresh parsley (replace with dry if not available)
Instructions 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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