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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 Choosing Fast Food That’s Very good For You.

Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. There’s some value to that. Now and then, though, you totally do not want to make an entire meal for your family or even just for yourself. Sometimes all you want is to go to the drive through and get home as soon as possible. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet? You are capable of doing this because lots of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is the way to find appropriate food choices at the drive through.

Focus on the sides. It wasn’t too long ago that French Fries were your sole side dish option at a restaurant. Now virtually all of the well-known fast food places have broadened their menus. Now quite a few of them provide salads. You might get chili. Baked potatoes can also be ordered. Fruit is generally obtainable. There are many healthful options that do not include things like putting something deep fried into your body. When selecting your meal from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep the calorie count low and lessen your fat intake.

Logic claims that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. Sometimes the thing you need most is just to have another person do the cooking. There isn’t any reason to feel terrible about going to the drive through when you make healthful decisions!

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. To cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you only need 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:
  1. Prepare 1/2 head broccoli or 2-3 broccoli stems
  2. Take 1 Zucchini
  3. Prepare 100 g asparagus
  4. Take 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Provide 1 Celery stick
  7. Take 1 small leek
  8. Take 3-4 Shallots or 1 large / 2 medium onions
  9. Take 3-4 cloves Garlic
  10. Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Get 2 Bayleaf
  12. Use 2-3 kaffir lime leaf
  13. Use 200 g - 300g Fresh spinach
  14. Provide For spices / garnish
  15. Get 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Provide 2 Bay leaves
  17. You need 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Prepare 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Use 1 tablespoon Sweet basil
  20. Provide 1 tbs oregano
  21. Use 1 tbs thyme
  22. You need 1 teaspoon mint
  23. Provide 1/2 teaspoon chives (optional)
  24. You need Optional: 1 low-sodium, organic vegetable stock cube
  25. Prepare to taste salt & pepper
  26. Prepare Olive oil or Ghee (to saute onions, garlic & leak)
  27. You need 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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