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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 Heart Friendly Foods You Need To Be Eating.

You already have some knowledge of how essential it is to have a healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and get regular exercise. Did you already know, however, that there are a number of foods that can help you have a healthy heart? If you would like to know which foods to eat to improve your heart health, continue reading.

Believe it or not, beans are so awesome for your heart. The after effects of consuming beans may not have a good smell, but they’re terrific for the inside of your body. This does not mean, however, that simply eating beans will make your heart be a lot healthier or neutralize the effects of unhealthy foods you might be consuming. What we do mean is that substituting in beans or edamame for the chicken on your Caesar’s salad or eating a soy burger instead of a beef hamburger is a great idea. Thankfully, beans are very tasty and who knows…you might not even moss eating real chicken or beef.

There are dozens (if not more) of foods out there that that are terrific for your body. It’s true that everything brought up in this article can help your body in numerous ways. They are essentially wonderful, though, for helping you keep your heart healthy. Try to introduce these healthy foods into your diet every day. Your heart will greatly benefit from it!

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 make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Provide 1/2 head broccoli or 2-3 broccoli stems
  2. Provide 1 Zucchini
  3. You need 100 g asparagus
  4. Get 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. You need 1 Celery stick
  7. Get 1 small leek
  8. Get 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. You need 2 Bayleaf
  12. You need 2-3 kaffir lime leaf
  13. Prepare 200 g - 300g Fresh spinach
  14. You need For spices / garnish
  15. You need 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. Prepare 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. Prepare 1 teaspoon mint
  23. Get 1/2 teaspoon chives (optional)
  24. Use 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. You need 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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