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Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo
Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo

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You already know how important it is to have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you have to follow a good and healthy lifestyle and work out on a regular basis. Did you already know, though, that there are a number of foods that can help you have a healthy heart? If you want to know which foods you should be eating to improve your heart health, go on reading.

Beans, unbelievably, are really good for the health of your heart. Sure, the after-effects of ingesting beans could not be the best for your nose, but they are very healthy for you. It doesn’t mean, though, that simply eating beans will undo the detrimental effects of eating unhealthy foods or make your heart better by magic. What is true, however, is that having kidney beans on your green salad in place of chicken or consuming soy burgers instead of beef hamburgers is a superb course of action to take. Thankfully, beans are super tasty and you never know…you might not even miss consuming real meat.

There are plenty of foods that are terrific for your body. It’s true that each of the food brought up in this article can help your body in numerous ways. They are essentially wonderful, though, for promoting a healthy heart. Try introducing these healthy foods into your diet daily. Your heart will 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. To make easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you only need 27 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Take 1/2 head broccoli or 2-3 broccoli stems
  2. Get 1 Zucchini
  3. You need 100 g asparagus
  4. You need 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. Use 1 small leek
  8. Get 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. Take 2 Bayleaf
  12. Use 2-3 kaffir lime leaf
  13. Take 200 g - 300g Fresh spinach
  14. Get For spices / garnish
  15. Get 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Prepare 2 Bay leaves
  17. You need 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Get 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Take 1 tablespoon Sweet basil
  20. Get 1 tbs oregano
  21. Get 1 tbs thyme
  22. Get 1 teaspoon mint
  23. Use 1/2 teaspoon chives (optional)
  24. Use Optional: 1 low-sodium, organic vegetable stock cube
  25. Provide to taste salt & pepper
  26. Provide 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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