This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Ham & Potato Chowder
This ham and potato chowder is one of the most comforting soups to make during the winter months. This traditional and homey soup takes little work to prepare and has pieces of ham, cheese, and of course, potatoes. Together, they form a delicious, hot meal for any cold day of the year. Make it once, and you’ll want it again and again!
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Skip ahead:
0:00 Intro
0:39 Preparing the celery and onion
2:42 Slicing the carrots and potatoes
3:57 Adding the herbs and liquid
4:37 Blending the potatoes
6:22 Adding the ham
7:13 Tasting the soup
INGREDIENTS
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 2 cups chopped carrots
- 1 1/2 lb red potatoes, diced
- 1 sprigs fresh thyme
- 1 stem fresh rosemary
- 4 cups chicken stock
- 1 cup heavy cream
- 1/2 lb ham, diced
- 2 cups shredded cheddar cheese
INSTRUCTIONS
- In a 6-quart stockpot, melt the butter over medium-low heat. Once the butter is melted, add the celery and onion. Sauté the onion and celery until they are softened but not brown, 4-6 minutes. Once the mixture is softened, add the garlic, salt, and black pepper. Stir to combine and cook the garlic for 1 minute.
- Once the garlic is cooked, add the red potatoes, carrots, thyme, rosemary, and chicken stock. Stir, and bring the soup to a boil. Once the soup is boiling, reduce the heat to a simmer. Cover and simmer the soup until the potatoes are soft, 35-45 minutes.
- Once the potatoes are softened, remove the rosemary and thyme. Then remove 1 1/2 cups of the potatoes, vegetables, and stock, blend it until it is smooth, and return the liquid to the soup. Add the heavy cream, diced ham, and cheese. Stir and simmer for 10 minutes to allow the ham to heat and the cheese to melt. Once the soup has simmered, the potatoes will break down into the soup, and the blended portion will have thickened the soup slightly.
#potato #ham #soup #recipe #dinner
Easy Vegetarian Corn Chowder
Full Recipe on Vanilla And Bean:
*An easy to make chunky Veggie Corn Chowder recipe chock full of corn, potatoes, and beans with white cheddar and optional jalapeño peppers. This vegetarian corn chowder comes together in about 30 minutes making it a cozy weeknight favorite! This recipe is vegetarian and gluten free.
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Homemade Creamy Potato Soup Recipe
Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Ingredients for this recipe:
• 12 ounces of chopped bacon
• 3 peeled and small diced yellow onions
• 3 small diced celery stalks
• 4 finely minced cloves of garlic
• ½ cup all-purpose flour
• 4 pounds peeled and medium diced russet potatoes
• 3 quarts chicken stock
• 2 cups heavy whipping cream
• sea salt and pepper to taste
• Worcestershire sauce to taste
• tabasco sauce to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures:
1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
3. Next, mix in the celery and garlic and sauté for 4-6 minutes.
4. Mix in the flour until completely combined.
5. Pour in the potatoes and stock and bring to a boil to thicken.
6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
7. Season with salt, pepper, Worcestershire, and tabasco sauce.
8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
How to Make Easy Potato, Corn and Bacon Chowder Soup Recipe
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✿ About
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. In this recipe, it has a variety of veggies such as potatoes, carrots, celery, bacon.
The soup is so rich, tasty and so comforting. Perfect chowder soup for this winter season!
✿ Ingredients:
2 tbsp Olive Oil -
2 tbsp Butter -
1 lb Bacon -
1 pc Onion (large, chopped) -
3 stalks Celery (chopped) -
1/2 cup Carrots (chopped) -
3 ears Corn -
2 pcs Russet Potato (chopped) -
1 pc Bayleaf -
1 and 1/4 cup Heavy Whipping Cream -
1/4 cup and 2 tbsp All Purpose Flour -
Dash of Tabasco (to taste) -
1 tsp Paprika Powder -
2 tsp Worcestershire Sauce -
9 cups Chicken Stock -
Green Onion (for toppings)
Salt (to taste)
Pepper (to taste)
✿ Steps:
Note: Servings of my recipes are typically 5-6 family members.
#annshomecuisine #chowder #soup
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How to Make: Thick and Cheesy Vegetable Chowder
How to Make: Thick and Cheesy Vegetable Chowder YT
If thick and creamy and cheesy is your thing, then this is absolutely the soup for you. Plus, we stuffed it full of veggies, so you’re still getting tons of nutrients and a filling meal that’ll warm you up right from the first bite. This dish is not to be underestimated; if you first read that it’s a veggie chowder and thought, “what’s so great about that?,” definitely hang on a second and give it a shot. We have loved this soup since the first time we made it and firmly believe that it doesn’t need anything else to make it better, it’s perfect just the way it is – stuffed to the brim with broccoli, cauliflower, potatoes, carrots, onion and celery, and perfectly seasoned with lots of yummy herbs.
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