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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 Healthful Fast Food.

Just about any article you read about improving your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to this. But at times the last thing you want to do is put together a whole meal for yourself and your family. Sometimes just about all you want is to go to the drive through and get home quickly. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because most of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here is the way to find appropriate food choices at the drive through.

Select water, juice or perhaps milk as a drink. Choosing a huge softdrink as your beverage contributes hundreds of harmful calories to your meal. Usually a single helping of soda pop is merely eight ounces big. That portion usually includes at least a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is typically at the very least twenty ounces. It is usually at least 30 ounces. This is the reason why just buying a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. It is much healthier to decide on milk, juice and also regular water.

Common logic tells us that one certain way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Often what you require most is just to have somebody else do the cooking. When you want healthy menu items, you do not have to feel terrible 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. To make 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 prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. You need 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. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Prepare 1 Celery stick
  7. Take 1 small leek
  8. Get 3-4 Shallots or 1 large / 2 medium onions
  9. Use 3-4 cloves Garlic
  10. You need 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Take 2 Bayleaf
  12. Prepare 2-3 kaffir lime leaf
  13. Provide 200 g - 300g Fresh spinach
  14. Get For spices / garnish
  15. Get 2-3 Kaffir like leaf or 1 tbs lime zest
  16. You need 2 Bay leaves
  17. Get 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Use 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Provide 1 tablespoon Sweet basil
  20. You need 1 tbs oregano
  21. Get 1 tbs thyme
  22. You need 1 teaspoon mint
  23. Take 1/2 teaspoon chives (optional)
  24. Prepare Optional: 1 low-sodium, organic vegetable stock cube
  25. Prepare to taste salt & pepper
  26. Get 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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