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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 any article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is really good information. From time to time, though, the last thing you need is to have to make an evening meal from scratch. Once in a while you just want to visit the drive through while 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 program? You are capable of doing this because lots of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully when you are at a fast food spot.
Go for the side dishes. It wasn’t so long ago that French Fries were your sole side dish option at a restaurant. Today almost all of the most popular fast food franchises have increased their offerings. Now you may get several different salads. You might get chili. Baked potatoes can even be bought. You can get fruit. There are a lot of alternatives that don’t include eating anything deep fried. When deciding on your dinner from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you are able to keep your fat content and also calorie counts low.
Common logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. While, in most cases, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, letting someone else cook dinner is just the thing you need. When you select healthy menu items, you do not have to feel bad about visiting the drive through.
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 cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 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:
- Use 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- Get 100 g asparagus
- Use 1-2 carrots or 1 cup of frozen peas (for bulk)
- You need 300 g Kale, Bok Choy, Collard greens or a combinaton
- Get 1 Celery stick
- Take 1 small leek
- Use 3-4 Shallots or 1 large / 2 medium onions
- Provide 3-4 cloves Garlic
- You need 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- You need 2 Bayleaf
- Provide 2-3 kaffir lime leaf
- Provide 200 g - 300g Fresh spinach
- Get For spices / garnish
- Use 2-3 Kaffir like leaf or 1 tbs lime zest
- Provide 2 Bay leaves
- Provide 1 tbs Lemongrass paste or 2 lemongrass sticks
- You need 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Take 1 tablespoon Sweet basil
- You need 1 tbs oregano
- Use 1 tbs thyme
- You need 1 teaspoon mint
- Use 1/2 teaspoon chives (optional)
- You need Optional: 1 low-sodium, organic vegetable stock cube
- You need to taste salt & pepper
- Get Olive oil or Ghee (to saute onions, garlic & leak)
- Use 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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