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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 Finding Healthful Fast Food.

Almost each and 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 very good guidance. Now and then, though, you totally do not want to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through while you’re on your way home and complete the day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet program? This can be done because lots of the popular fast food places are trying to make their menus healthier now. Here is how one can find healthy food at the drive through.

Your beverage needs to be water or juice or milk. Choosing a huge soft drink as your beverage gives hundreds of harmful calories to your meal. One serving of soda pop is eight ounces. That serving normally includes at the very least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. It is most often no less than 30 ounces. This shows that your drink on it’s own will put dozens of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices as well as plain water are more healthy selections.

Standard logic tells us that one certain way to get healthy and lose weight is to by pass the drive through and to banish fast food restaurants from your thoughts. While, usually, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let someone else create your dinner. When you select healthful menu items, you do not have to feel terrible 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. To make easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you only 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. Prepare 1/2 head broccoli or 2-3 broccoli stems
  2. Use 1 Zucchini
  3. Take 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. Prepare 1 Celery stick
  7. Get 1 small leek
  8. You need 3-4 Shallots or 1 large / 2 medium onions
  9. You need 3-4 cloves Garlic
  10. Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Prepare 2 Bayleaf
  12. Provide 2-3 kaffir lime leaf
  13. Get 200 g - 300g Fresh spinach
  14. Get For spices / garnish
  15. You need 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Take 2 Bay leaves
  17. You need 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Use 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Get 1 tablespoon Sweet basil
  20. Provide 1 tbs oregano
  21. Provide 1 tbs thyme
  22. Get 1 teaspoon mint
  23. Provide 1/2 teaspoon chives (optional)
  24. Take Optional: 1 low-sodium, organic vegetable stock cube
  25. You need to taste salt & pepper
  26. Prepare Olive oil or Ghee (to saute onions, garlic & leak)
  27. Prepare 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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