Ginger garlic Soup | Soup for Cough & Cold | How to make Ginger garlic soup | 5 mins Soup
#gingergarlicsoup #soup #healthysouprecipes
Ginger garlic soup is the best homemade soup for cough and cold. This Ginger garlic soup cleanses the system, improves immunity and is good for common cold and cough. Having a cup of Ginger garlic soup everyday will not only protect you from the occasional cold and cough but also will keep you in good health.
Ingredients:-
Garlic cloves - 8
Ginger - 1 inch
Carrot - 1
Water - 2 cups (500 ml)
Crushed Black pepper - 1 tsp
Salt - As per taste
Corn flour - 1 tbsp (mix 1 tbsp corn flour in 1/4th cup water)
Few chopped coriander leaves
Background Music :
BeatbyShahed
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Creamy Vegetable Noodle Soup ???? Best Raw Vegan Recipe ????????
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!
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Time Codes:
0:00 Intro
0:10 Creamy Raw Vegan Veggie Soup
1:30 Raw Vegan Soups Explained
2:00 Best Blender
4:00 Prepping the Kelp Noodles
5:00 Making the Soup
6:00 Vegetables & Toppings
9:00 Making Soup
11:00 Taste Testing
13:00 Outro
#vegan #recipes #soup #souprecipe #healthy #plantbased
Cold Cure ???? Chicken Noodle Soup for the soul! #shorts #soup #chickennoodlessoup #easyrecipe
Creamy Chicken Noodle Soup
Ingredients
6 chicken thighs
4 tbsp. Extra virgin olive oil
1 c Celery sliced
4 Carrots diced
2 Onions diced
1 tbsp. Better than bullion chicken base
3 c. Chicken broth
3 c. Vegetable broth
¾ c. Cream
1 tbsp. Cornstarch
½ c. Water
Egg noodles
Seasonings for chicken and vegetables
Italian seasonings
Tony Chachere's
Garlic powder
Onion powder
Kosher salt
Pepper
Season your chicken.
In a large Dutch oven, add extra virgin olive oil over medium high heat.
Add your chicken and sear on both sides until golden brown, then remove your chicken.
Next add in your diced vegetables.
Susan, your vegetables once they become a little bit soft.
Next, add in your chicken broth and vegetable broth as well as better than bouillon chicken base.
Mix everything well and then add back in your chicken.
Let your chicken and vegetables stew for about 30 to 45 minutes until your chicken is tender and you are able to shred it easily.
Remove your chicken and shred it and then add it back to the pot.
To make a cornstarch slurry, add cornstarch and water and mix until dissolved.
To the pot ,add in cream and your cornstarch slurry. Also add in your egg noodles.
Let everything come to a boil. And once your egg noodles are cooked, you are ready to serve.
Serve it up with your favorite side of bread.
Enjoy!
Miso Noodle Soup Recipe/ Japanese vegan udon miso soup in 20mins in one pot/ nikomi udon
Looking for EASY noodle soup recipe??? This miso noodle soup recipe is perfect for your busy weekday dinner! The kabocha is heavenly sweet and thick meted in the miso soup. It's a popular dish called miso nikomi udon/ 煮込みうどん in Japan.
I made the recipe vegan, so I hope everyone can enjoy it!
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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Chicken soup 101
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This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.