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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 Healthy Fast Food.

Almost every single “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. But sometimes the last thing you would like to do is prepare a whole dinner for yourself and your family. Once in a while you just want to pay a visit to the drive through while you’re on your way home and finish the day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? You are capable of doing this because most of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how to eat healthy and balanced when you reach the drive through.

Milk, juice and water are the best choices for beverages. Choosing a big soft drink as your beverage adds hundreds of harmful calories to your meal. Usually just one portion of soft drinks is merely eight ounces big. That portion could contain many spoonfuls of sugar in addition to at least a hundred calories. A fast food soda is almost always not less than twenty ounces. Usually, however, they may be 30 ounces. This means that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to decide on milk, juice or perhaps normal water.

Basic sense states that the best way to lose weight and get healthy is to ban fast food from your diet altogether. While this is usually a good suggestion all you need to do is make a few good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just the thing you need. If you ultimately choose healthy things, 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 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 make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Provide 1/2 head broccoli or 2-3 broccoli stems
  2. Use 1 Zucchini
  3. Get 100 g asparagus
  4. Take 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Provide 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Get 1 Celery stick
  7. Use 1 small leek
  8. Prepare 3-4 Shallots or 1 large / 2 medium onions
  9. Prepare 3-4 cloves Garlic
  10. Use 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Get 2 Bayleaf
  12. Take 2-3 kaffir lime leaf
  13. You need 200 g - 300g Fresh spinach
  14. You need For spices / garnish
  15. Take 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Get 2 Bay leaves
  17. Provide 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Use 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Prepare 1 tablespoon Sweet basil
  20. Prepare 1 tbs oregano
  21. Use 1 tbs thyme
  22. Provide 1 teaspoon mint
  23. You need 1/2 teaspoon chives (optional)
  24. Take Optional: 1 low-sodium, organic vegetable stock cube
  25. Get to taste salt & pepper
  26. Provide Olive oil or Ghee (to saute onions, garlic & leak)
  27. Provide 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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