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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 Techniques To Live Green And Save Money In The Kitchen.

Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.

You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the highest energy savings by totally loading the dishwasher just before commencing a wash cycle. Save even more money by air drying as well as cool drying your dishes instead of heat drying them.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it is merely making use of common sense.

We hope you got insight 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. You need 1/2 head broccoli or 2-3 broccoli stems
  2. You need 1 Zucchini
  3. You need 100 g asparagus
  4. Get 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Take 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Get 1 Celery stick
  7. Get 1 small leek
  8. Use 3-4 Shallots or 1 large / 2 medium onions
  9. Get 3-4 cloves Garlic
  10. Prepare 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Provide 2 Bayleaf
  12. Provide 2-3 kaffir lime leaf
  13. Prepare 200 g - 300g Fresh spinach
  14. Prepare For spices / garnish
  15. Provide 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Take 2 Bay leaves
  17. Prepare 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. You need 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Take 1 tablespoon Sweet basil
  20. Get 1 tbs oregano
  21. Use 1 tbs thyme
  22. You need 1 teaspoon mint
  23. You need 1/2 teaspoon chives (optional)
  24. Prepare 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. You need 1 bunch fresh parsley (replace with dry if not available)
Instructions 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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