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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 Healthy and balanced Fast Food.

Just about every single article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. From time to time, though, you definitely do not want to make an entire meal for your family or even just for yourself. Sometimes you just wish to hit the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet? This is because most famous fast food restaurants around are trying to “healthy up” their choices. Here is how to eat healthfully when you reach the drive through.

Choose water, juice or perhaps milk as a beverage. Choosing a large soft drink as your beverage adds hundreds of unhealthy calories to your meal. Usually a single portion of soda pop should be eight ounces big. That portion can contain numerous spoonfuls of sugar in addition to at least a hundred calories. Most fast food soft drinks are at least twenty ounces large. Usually, though, they are 30 ounces. Choosing a soda as your beverage boosts your calorie intake by thousands and adds way too much sugar to your diet. Milk, fruit juices or plain water are much healthier choices.

Traditional logic tells us that one sure way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While, in most cases, 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 other people make your dinner. When you select healthy 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 do it.

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