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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 Healthy Fast Food.

Just about every article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good advice. But occasionally the last thing you would like to do is put together a whole meal for yourself and your family. Once in a while you only want to check out the drive through while you are on your way home and finish the day. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You can do this because most of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is the way to eat healthfully when you visit the drive through.

Milk, juice and also water would be the best selections for beverages. When you sip a big soft drink you are adding a lot of empty calories to your day. Usually a single serving of soft drinks is only eight ounces big. Those eight ounces usually are at least 100 calories and close to ten tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. It is frequently no less than 30 ounces. Choosing a soda pop as your drink increases your calorie absorption by thousands and adds way too much sugar to your diet. Water, fruit juice and milk, on the other hand, are better choices.

Logic says that one the simplest way to stay balanced is to avoid the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just what you require. If you ultimately choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.

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 that.

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