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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 explains readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is really excellent information. But occasionally the last thing you would like to do is make a whole meal for yourself and your family. Once in a while you just want to visit the drive through while you are on your way home and complete the day. There is simply no reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because an abundance of the popular fast food places are attempting to make their menus better now. Here is the way to eat healthy and balanced when you visit the drive through.

Go with the side dishes. Not too long ago, the sole side dish item available at a fast food restaurant was French fries. Now virtually all of the famous fast food places have widened their menus. There are many salads out there now. You could also pick out Chili. You can get baked potatoes. Fruit is usually obtainable. There are a lot of options that you can choose that do not force you to eat foods that have been deep fried. When deciding on your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. This helps you keep your calorie count low and lessen your fat intake.

Logic claims that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let other people make your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthy and balanced 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. You can have easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Provide 1/2 head broccoli or 2-3 broccoli stems
  2. Provide 1 Zucchini
  3. Provide 100 g asparagus
  4. Take 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. Prepare 1 Celery stick
  7. You need 1 small leek
  8. Get 3-4 Shallots or 1 large / 2 medium onions
  9. Get 3-4 cloves Garlic
  10. Use 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Get 2 Bayleaf
  12. Prepare 2-3 kaffir lime leaf
  13. You need 200 g - 300g Fresh spinach
  14. Take For spices / garnish
  15. Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Get 2 Bay leaves
  17. Use 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. Use 1 tbs oregano
  21. Get 1 tbs thyme
  22. You need 1 teaspoon mint
  23. You need 1/2 teaspoon chives (optional)
  24. Take Optional: 1 low-sodium, organic vegetable stock cube
  25. You need to taste salt & pepper
  26. You need Olive oil or Ghee (to saute onions, garlic & leak)
  27. 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:
  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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