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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 Deciding on Healthy Fast Food.

Almost every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is literally very true. From time to time, though, the last thing you want is to have to prepare a meal from scratch. Sometimes you just want to reach the drive through on the way home and call it a day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from shame about slipping on your diet. This is because most famous fast food restaurants on the market are trying to “healthy up” their menus. Here’s how you’ll be able to eat healthfully when you are at a fast food restaurant.

Aim for the side dishes. It wasn’t that long ago that all you could get at the fast food cafe was French Fries. Today the majority of the most popular fast food franchises have improved their products. Now quite a few of them offer you salads. Chili is definitely a different selection. Baked potatoes can even be purchased. You can pick fruit. There are countless options that you can choose that do not force you to consume foods that have been deep fried. When you get your dinner through a drive through window, select side dishes instead of just grabbing something premade. This makes it possible for you to keep your calorie count low and lower your fat intake.

Simple reason states that the proper way to lose fat and get healthy is to ban fast food from your diet entirely. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let someone else create your dinner. There isn’t any reason to feel bad about going to the drive through when you make healthy decisions!

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