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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 Ways To Live Green And also Spend less Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. This needs to happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that difficult. A lot of it really is simply making use of common sense.

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 cook it.

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

This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro. This might sound like a weird thing to say about soup, but it's rather summery. Yeah, I know lots of people aren't big on a hot bowl of spicy broth in the warmer months. Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers. Pack a ton of nutrients into your lunch hour with this coconut lemongrass soup.

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