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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 Fast Food That’s Good For You.
Just about every single article you read about improving your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Sometimes, though, the last thing you need is to have to cook a meal from scratch. Once in a while you need to pay a visit to the drive through when you are on your way home and end the day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet regime? This is possible because plenty of the popular fast food spots are trying to make their menus healthy now. Here’s how it is possible to eat healthfully while you are at a fast food spot.
Milk, juice and also water are the best choices for beverages. Choosing a large soft drink as your beverage adds hundreds of poor calories to your meal. One helping of pop is eight oz.. That serving may contain lots of spoonfuls of sugar along with at least a hundred calories. Most fast food soft drink sizes start out at twenty ounces. It is usually a minimum of 30 ounces. This ensures that just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. It is much healthier to choose milk, juice or perhaps normal water.
Logic says that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While, in most cases, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you require most is just to have someone else do the cooking. When you choose healthy menu items, you do not have to feel bad about visiting the drive through.
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. To cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you only need 27 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Take 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- Provide 100 g asparagus
- Prepare 1-2 carrots or 1 cup of frozen peas (for bulk)
- Provide 300 g Kale, Bok Choy, Collard greens or a combinaton
- Provide 1 Celery stick
- Provide 1 small leek
- Prepare 3-4 Shallots or 1 large / 2 medium onions
- Get 3-4 cloves Garlic
- Prepare 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Provide 2 Bayleaf
- Provide 2-3 kaffir lime leaf
- Use 200 g - 300g Fresh spinach
- Provide For spices / garnish
- Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
- Prepare 2 Bay leaves
- You need 1 tbs Lemongrass paste or 2 lemongrass sticks
- You need 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Get 1 tablespoon Sweet basil
- Prepare 1 tbs oregano
- Take 1 tbs thyme
- Get 1 teaspoon mint
- Provide 1/2 teaspoon chives (optional)
- You need Optional: 1 low-sodium, organic vegetable stock cube
- Get to taste salt & pepper
- Take Olive oil or Ghee (to saute onions, garlic & leak)
- Prepare 1 bunch fresh parsley (replace with dry if not available)
Steps 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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