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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 Fine For You.
Almost each and every “get healthy” and “weight loss” posting you study will tell you to skip the drive through and make all of your meals yourself. This is actually very good information. Now and then, though, you absolutely do not wish to make a whole meal for your family or even just for yourself. Sometimes you just would like to go to the drive through on 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 remorse about slipping on your diet. You can do this because most of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is the way to find appropriate food choices at the drive through.
Concentrate on the sides. Not that long ago, the only side dish item available at a fast food restaurant was French fries. Today the vast majority of the most popular fast food franchises have improved their offerings. Now you can get several different salads. You could also pick out Chili. Baked potatoes can even be ordered. Fruit is generally available. There are a lot of options that don’t require eating something deep fried. When deciding on your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you do this you may keep your fat content as well as your calorie counts low.
Simple reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person create your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
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 need 27 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Get 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- You need 100 g asparagus
- Get 1-2 carrots or 1 cup of frozen peas (for bulk)
- Get 300 g Kale, Bok Choy, Collard greens or a combinaton
- Get 1 Celery stick
- You need 1 small leek
- Take 3-4 Shallots or 1 large / 2 medium onions
- You need 3-4 cloves Garlic
- Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- Provide 2 Bayleaf
- Provide 2-3 kaffir lime leaf
- Prepare 200 g - 300g Fresh spinach
- Get For spices / garnish
- You need 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
- Get 1 tablespoon Sweet basil
- Get 1 tbs oregano
- Prepare 1 tbs thyme
- Take 1 teaspoon mint
- You need 1/2 teaspoon chives (optional)
- Prepare Optional: 1 low-sodium, organic vegetable stock cube
- Take to taste salt & pepper
- Take Olive oil or Ghee (to saute onions, garlic & leak)
- You need 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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