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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 Foods That Can Make Your Mood Better.

Many of us think that comfort foods are not good for us and that we need to avoid them. Often, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods can be really nutritious and good for you. Some foods really do boost your mood when you consume them. When you feel a little down and are needing an emotional boost, try a few of these.

It’s easy to drive away your bad mood when you consume grains. Quinoa, millet, teff and barley are all really great for helping increase your happiness levels. They help you feel full too which can really help to make your mood better. It’s not hard to feel low when you feel famished! The reason these grains elevate your mood is that they are not hard to digest. These foods are easier to digest than others which helps jumpstart a rise in your glucose levels which in turn takes your mood to a happier place.

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these tips instead.

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 only need 27 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo:
  1. Use 1/2 head broccoli or 2-3 broccoli stems
  2. Provide 1 Zucchini
  3. Take 100 g asparagus
  4. Use 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Get 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Prepare 1 Celery stick
  7. Provide 1 small leek
  8. Take 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. Use 2 Bayleaf
  12. Provide 2-3 kaffir lime leaf
  13. Use 200 g - 300g Fresh spinach
  14. Use For spices / garnish
  15. Provide 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. Prepare 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. Prepare 1 teaspoon mint
  23. Use 1/2 teaspoon chives (optional)
  24. Get Optional: 1 low-sodium, organic vegetable stock cube
  25. Take to taste salt & pepper
  26. Take 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)

In our Green Vegetable Soup, we pair them with Lemon-Basil Pesto to provide a little taste of spring, even in cooler months. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. 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.

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