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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 Healthy Fast Food.

Almost every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. Occasionally, though, the last thing you want is to have to prepare meals from scratch. Sometimes just about all you want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet regime? This is possible because plenty of the popular fast food spots are attempting to make their menus better now. Here is the way to find appropriate food choices at the drive through.

Go with the side dishes. It wasn’t that long ago that all you could get in a fast food cafe was French Fries. Now just about all of the popular fast food places have broadened their menus. Now you can get a range of salads. You could get chili. You could possibly get baked potatoes. Fruit is normally offered. There are lots of wholesome options that do not include putting something deep fried into your body. When deciding on your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. This can help you keep your calorie count low and reduce your fat intake.

Traditional logic tells us that one sure way to get healthy and lose fat is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through now and then. Once in a while, letting someone else cook dinner is just what you need. When you select healthful menu items, you do not have to feel bad about visiting the drive through.

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 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. Take 1/2 head broccoli or 2-3 broccoli stems
  2. Provide 1 Zucchini
  3. Provide 100 g asparagus
  4. Provide 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. You need 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Provide 1 Celery stick
  7. Take 1 small leek
  8. Get 3-4 Shallots or 1 large / 2 medium onions
  9. Prepare 3-4 cloves Garlic
  10. Provide 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Take 2 Bayleaf
  12. You need 2-3 kaffir lime leaf
  13. Prepare 200 g - 300g Fresh spinach
  14. You need For spices / garnish
  15. Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Prepare 2 Bay leaves
  17. You need 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Provide 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Provide 1 tablespoon Sweet basil
  20. Use 1 tbs oregano
  21. Take 1 tbs thyme
  22. Provide 1 teaspoon mint
  23. Prepare 1/2 teaspoon chives (optional)
  24. Use Optional: 1 low-sodium, organic vegetable stock cube
  25. Provide to taste salt & pepper
  26. Prepare Olive oil or Ghee (to saute onions, garlic & leak)
  27. Take 1 bunch fresh parsley (replace with dry if not available)
Instructions 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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