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This is how Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo can assist you in weight loss
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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 Foods That Help Your Heart.

You already have some knowledge of how essential it is to have a healthy heart. Here’s something for you to think about: if your heart isn’t fit then the rest of you won’t be healthy. You already know that daily exercise and a healthy lifestyle are vital in terms of the overall health of your heart. Do you know, however, that a number of specific foods are terrific for improving the health of your heart? Keep reading to discover which foods are great for your heart.

Know that blueberries are great for the health of your heart. You’ll be glad to know that blueberries are loaded with antioxidants, especially pterostilbene. Pterostilbene acts pretty much like the resveratrol that is found in grapes. This particular antioxidant helps the body be better at processing fats and choelsterol. If your body has the ability to easily process fat and cholesterol, they will not accumulate in your body or cause heart problems. That, in effect, helps your heart be as healthy as possible.

There are many foods that you can consume that are great for your body. To be sure, the foods discussed in this article can help your body in numerous ways. The foods mentioned are essentially good for the heart, though. Begin eating these heart-healthy foods every day. Your heart will thank you!

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 cook it.

The ingredients needed to cook Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:

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

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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