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February 2, 2010
Lemongrass Soup
Here's a new one: Lemongrass Soup
I just made it up, loosely based on an old lemon Thai coconut soup I used to make.
1 cup or so of veggie broth with Rapunzel no salt added vegan veggie broth
23 g lemon grass, fresh, diced
garlic
129 g portabello mushrooms, diced
300 g asparagus diced
I boiled the broth with the lemongrass in it, then added the mushrooms. Now they're simmering on the stove for two hours. I won't be home for dinner, but I popped home between work meetings to make MR's dinner. I've set out the asparagus for him to add just before heating to serve, so they don't get overcooked.
We'll see how it turns out. He's eating that along with his standard template of 5 g hazelnuts and 40 g avocado, which will go on the side salad of romaine, Quorn tenders, nonfat mozza, and 200 g zucchini that I've made him. The zucchini are marinated in Walden Farms Caesar dressing. He also gets a teaspoon of flax oil and one of olive oil plus his standard 3 oz serving of pinot noir.
I'm exhausted but the meetings are going well, and I did make it to the gym for a good 30 mins on the treadmill. I go up to 12 incline at 4.2 mph. It works up just enough of a sweat. Doing cardio daily also seems to help me sleep and make me less irritable.
Tomorrow I have to go to yoga. No... matter... what.
Posted by april at February 2, 2010 3:05 PM
Comments
I love lemongrass! I make a lemongrass-kiwi gelatin - the lemongrass adds such a great dimension. Let us know how it turned out.
Posted by: Sarah at February 3, 2010 8:15 AM