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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 Why Are Apples So Beneficial Pertaining To Your Health.
On TV and in magazines everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? You might know people that live by this and also require that their children live by this rule as well. This concept is known all over the world and men and women just take it as fact without knowing if this is in fact true. In our research we have discovered why you are told to eat an apple a day and we will be sharing that with you here.
I am sure you know that fruits and vegetables will provide you with many of the vitamins you have to have to stay healthy, and apples are commonly the item that most men and women have in their houses, but why? The very first thing you should recognize is that apples have more vitamins and minerals when compared with various other fruits.. Apples have, manganese, phosphorus and calcium and all tend to be beneficial to your health, but there will also be many more healthy minerals in apples. And you will also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and various other trace vitamins.
I really hope I have revealed some good information that revealed why apples are so good for you. The advantages we covered are only a few of the benefits that eating apples can provide. If you look and ask around, you are going to come to see that the benefits can seem limitless. So do yourself a favor and pick up some apples the next time you go to the store. These apples can certainly end up helping you to live a longer and also healthier life.
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. You can have easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- You need 1/2 head broccoli or 2-3 broccoli stems
- Prepare 1 Zucchini
- Prepare 100 g asparagus
- Prepare 1-2 carrots or 1 cup of frozen peas (for bulk)
- Prepare 300 g Kale, Bok Choy, Collard greens or a combinaton
- You need 1 Celery stick
- Prepare 1 small leek
- Get 3-4 Shallots or 1 large / 2 medium onions
- Take 3-4 cloves Garlic
- Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Provide 2 Bayleaf
- Take 2-3 kaffir lime leaf
- Provide 200 g - 300g Fresh spinach
- Use For spices / garnish
- Get 2-3 Kaffir like leaf or 1 tbs lime zest
- You need 2 Bay leaves
- Provide 1 tbs Lemongrass paste or 2 lemongrass sticks
- Provide 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Provide 1 tablespoon Sweet basil
- Prepare 1 tbs oregano
- Prepare 1 tbs thyme
- Provide 1 teaspoon mint
- Use 1/2 teaspoon chives (optional)
- Take Optional: 1 low-sodium, organic vegetable stock cube
- Take to taste salt & pepper
- Use Olive oil or Ghee (to saute onions, garlic & leak)
- Prepare 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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