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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 and balanced Fast Food.
Almost 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 certainly excellent advice. Sometimes, though, the last thing you need is to have to cook a meal from scratch. Once in a while you just want to pay a visit to the drive through while you’re on your way home and end the day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? You can do this because most of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here’s how it’s possible to eat healthfully while you are at a fast food spot.
Milk, juice and water would be the best choices for beverages. When you drink a large soft drink you are adding a whole bunch of empty calories to your day. One helping of soda is eight oz.. That helping could contain many spoonfuls of sugar along with at least a hundred calories. Most fast food fizzy drinks are at least twenty ounces big. It is frequently no less than 30 ounces. This shows that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices and also plain water are much healthier selections.
Basic logic states that the proper way to lose weight and get healthy is to ban fast food from your diet altogether. While this is usually recommended all you need to do is make a number of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let someone else make your dinner. When you choose 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. To cook 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 prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Provide 1/2 head broccoli or 2-3 broccoli stems
- Get 1 Zucchini
- Get 100 g asparagus
- Use 1-2 carrots or 1 cup of frozen peas (for bulk)
- You need 300 g Kale, Bok Choy, Collard greens or a combinaton
- Use 1 Celery stick
- Take 1 small leek
- Use 3-4 Shallots or 1 large / 2 medium onions
- Get 3-4 cloves Garlic
- Take 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
- You need 2 Bayleaf
- Use 2-3 kaffir lime leaf
- Use 200 g - 300g Fresh spinach
- Get For spices / garnish
- Take 2-3 Kaffir like leaf or 1 tbs lime zest
- Get 2 Bay leaves
- You need 1 tbs Lemongrass paste or 2 lemongrass sticks
- You need 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
- Take 1 tablespoon Sweet basil
- Prepare 1 tbs oregano
- Prepare 1 tbs thyme
- Take 1 teaspoon mint
- You need 1/2 teaspoon chives (optional)
- Prepare Optional: 1 low-sodium, organic vegetable stock cube
- Use to taste salt & pepper
- Take Olive oil or Ghee (to saute onions, garlic & leak)
- You need 1 bunch fresh parsley (replace with dry if not available)
Instructions to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
- Chop up all vegetables for the soup. You will add them to the water in order of 'hardness' as not to overcook softer vegetables.
- 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.
- Add vegetable stock and 'hard' vegetables - carrots, broccoli stems, peas, etc + any vegetables that are frozen.
- Add all the spices and herbs, with the exception of fresh parsley.
- 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.
- 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.
- Turn off the heat and let it cool to room temperature.
- Combine the cooked ingredients in the blender with a generous amount of fresh parsley and purée until desired consistency.
- Garnish with sprouts, seeds, or flaked almonds. You can also add a tablespoon or two of cooked quinoa for a filling full-meal.
- 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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