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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 Here Are Several Simple Reasons Why Eating Apples Is Good.

I am sure you have heard that you ought to be eating an apple a day but did you ever wonder why this is actually important? You may know men and women that live by this and also request that their children live by this principle as well. You will even find that individuals in other country’s also stick to this simple rule and they don’t even know why. In our research we have found out why you are told to eat an apple a day and we’ll be discussing that with you here.

Your heart is another thing that can be helped by consuming apples. I am sure you know that apples have fiber, and that, and also some of the various other ingredients of apples can promote heart health. These ingredients can even help to lower your cholesterol, which is also beneficial to promoting heart health. One thing you should recognize is that many of the ingredients for a healthful heart are found in the skin of the apple. The main reason I point this out is simply because many men and women will peel an apple before eating it and that’s actually a bad thing as you are removing a lot of the nutritional value.

I really hope I have revealed some good information that revealed why apples are so good. In the following paragraphs we just discussed several of the benefits of eating an apple a day. All the benefits would take us to much time to include in this write-up, however the information is out there. So do yourself a favor and grab some apples when you go to the grocery store. These apples could wind up helping you to live a longer as well as healthier life.

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 that.

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