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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.

Just about every article you read about restoring your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. Now and then, though, you absolutely do not wish to make an entire meal for your family or even just for yourself. Sometimes almost all you desperately want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by shame about slipping on your diet. This can be done because plenty of the popular fast food places making the effort to make their menus better now. Here is how to eat healthy when you reach the drive through.

Choose the drive through according to whether it has more healthy options available. For example, Arby’s doesn’t offer hamburgers. Instead, a person’s options consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, whilst no stranger to the hamburger, likewise includes plenty of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds featuring its deep fried chicken parts as well as other terribly unhealthy items.

Basic logic states that the best way to lose fat and get healthy is to ban fast food from your diet entirely. While, usually, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you need most is just to have someone else do the cooking. When you want healthful menu items, you do not have to feel guilty about visiting the drive through.

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 cook it.

The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. You need 1/2 head broccoli or 2-3 broccoli stems
  2. Provide 1 Zucchini
  3. Prepare 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. Take 1 Celery stick
  7. Take 1 small leek
  8. Provide 3-4 Shallots or 1 large / 2 medium onions
  9. Get 3-4 cloves Garlic
  10. Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Take 2 Bayleaf
  12. Take 2-3 kaffir lime leaf
  13. You need 200 g - 300g Fresh spinach
  14. You need For spices / garnish
  15. Take 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Take 2 Bay leaves
  17. Use 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Get 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Take 1 tablespoon Sweet basil
  20. Take 1 tbs oregano
  21. Use 1 tbs thyme
  22. Get 1 teaspoon mint
  23. Prepare 1/2 teaspoon chives (optional)
  24. Provide Optional: 1 low-sodium, organic vegetable stock cube
  25. Provide to taste salt & pepper
  26. Get Olive oil or Ghee (to saute onions, garlic & leak)
  27. Take 1 bunch fresh parsley (replace with dry if not available)
Steps 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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