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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 Make Your Mood Better.

In general, people have been trained to believe that “comfort” foods are bad for the body and need to be avoided. Often, if the comfort food is a high sugar food or another junk food, this is very true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. There are a number of foods that basically can improve your moods when you consume them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Grains can be good for fighting a terrible mood. Barley, quinoa, millet, teff, etc are all wonderful for helping you feel better. These grains fill you up better and that can help you with your moods as well. Feeling famished can really make you feel terrible! The reason these grains are so good for your mood is that they are easy for your body to digest and process. You digest these grains faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try some of these 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 make easy green vegetable lemongrass soup #vegan #vegetarian #gluten-free #paleo you need 27 ingredients and 10 steps. Here is how you do 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. Provide 1 Zucchini
  3. You need 100 g asparagus
  4. Take 1-2 carrots or 1 cup of frozen peas (for bulk)
  5. Take 300 g Kale, Bok Choy, Collard greens or a combinaton
  6. Provide 1 Celery stick
  7. Use 1 small leek
  8. Use 3-4 Shallots or 1 large / 2 medium onions
  9. You need 3-4 cloves Garlic
  10. Get 1.5 L Vegetable (or chicken) stock or water (more if more vegetables)
  11. Provide 2 Bayleaf
  12. Use 2-3 kaffir lime leaf
  13. Take 200 g - 300g Fresh spinach
  14. Use For spices / garnish
  15. Prepare 2-3 Kaffir like leaf or 1 tbs lime zest
  16. Prepare 2 Bay leaves
  17. Use 1 tbs Lemongrass paste or 2 lemongrass sticks
  18. Prepare 1 tbs Galangal or ginger or 1 thumb-size fresh ginger, chopped
  19. Prepare 1 tablespoon Sweet basil
  20. Get 1 tbs oregano
  21. You need 1 tbs thyme
  22. You need 1 teaspoon mint
  23. Take 1⁄2 teaspoon chives (optional)
  24. Prepare Optional: 1 low-sodium, organic vegetable stock cube
  25. Take 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)
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)

There's a link on the recipe for how to prepare lemongrass; it involves chopping it and processing it to make the pieces small enough to become edible after some time in the boiling soup. In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired. In small skillet, heat oil over medium-high heat. A simple and light Thai vegetable soup recipe, flavored with authentic herbs like galangal and lemongrass. Hearty vegetables, coconut milk, and tofu make this a filling meal on its own.

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