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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 Good For You.

Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is actually excellent guidance. But at times the last thing you want to do is prepare a whole supper for yourself and your family. Sometimes you just would like to hit the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from remorse about slipping on your diet. You are able to do this because many of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here’s how it is possible to eat healthfully when you’re at a fast food place.

Milk, juice and also water are the best selections for beverages. Drinking a large soft drink causes hundreds of empty unhealthy calories into your diet. Usually an individual serving of soft drinks should be eight ounces big. That helping usually includes at least a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is typically a minimum of twenty ounces. It is usually a minimum of 30 ounces. Choosing a soda as your beverage increases your calorie intake by thousands and adds way too much sugar to your diet. Water, fruit juice and also milk, conversely, are far better choices.

Standard logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy 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 cook easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo using 27 ingredients and 10 steps. Here is how you cook that.

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