How To make Rainbow Blossom's Vegetable Soup
1 lg Onion, chopped
4 ea Celery ribs, chopped
2 tb Vegetable oil
1 sm Head broccoli
cut into florets 1 sm Head cauliflower
:
cut into florets 3 lg Potatoes, cubed
2 lg Carrots, finely chopped
1 md Zucchini, diced
1 md Yellow squash, diced
28 oz Can tomatoes & juice, diced
1/2 c Frozen lima beans
1/2 c Frozen green beans
1/2 c Frozen corn
1/2 c Frozen peas
2 qt Water
1/4 c Spike seasoning*
1/2 ts Garlic flakes**
1 ts Basil
1/4 ts Thyme
1 ts Cumin
1 ts Chili powder
1/4 ts Oregano
1 ts Parsley flakes
1 tb Sweetener
3 tb Tamari sauce
*A blended seasoning mixture. **My note: Blech! Use the real stuff! In a large kettle, saute onion and celery in oil until onions are translucent. Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well. Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender. Yield: 8 to 10 servings.
How To make Rainbow Blossom's Vegetable Soup's Videos
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How to Make Rainbow Dumplings | Colourful and Natural Dumpling Wrappers
Do you love dumplings? Learn how to make these colourful and beautiful rainbow dumplings today, with only natural colours from vegetables. They are just too pretty to eat ????
???? Timestamps
0:00 Intro
0:09 Green Dough
1:19 Purple Dough
2:40 Pink Dough
3:25 Orange & Yellow Dough
4:01 Shaping
5:18 Folding
6:31 Outro
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???? Green Dough (20-30 dumpling skins)
Spinach 65g
Water 130g
All-purpose flour* 200g
???? Purple Dough (20-30 dumpling skins)
Purple Cabbage 280g
Water 130g
All-purpose flour* 200g
???? Pink Dough (20-30 dumpling skins)
Roasted Beetroot 50g
Water 130g
All-purpose flour* 200g
Roasted Beetroot: roast beetroot in 220°C (or fan bake 200 °C) oven for 40-50 mins, or until tender, remove the skin after cooked.
???? Orange Dough (20-30 dumpling skins)
Roasted Red Pepper 130g
Water 90g
All-purpose flour* 200g
Roasted Red Pepper: remove the seeds inside , then roast in 220°C (or fan bake 200 °C) oven for 15-20mins, or until tender.
???? Yellow Dough (20-30 dumpling skins)
Roasted Pumpkin 125g
Water 85g
All-purpose flour* 200g
Roasted Red Pepper: roast in 220°C (or fan bake 200 °C) oven for 30-40mins, or until tender. Remove seeds and scoop out the flesh.
* I also recommend using dumpling flour, which can be found in Asian grocery stores.
1. Blend the vegetables with water in a high-speed blender：spinach and purple cabbage can be blended into juice, then filter through a sieve; beetroot, pepper and pumpkin can be blended into paste without filtering.
2. Start with mixing 200g flour and 100g vegetable juice ( or 110g paste) together, if the dough is too dry, add a little bit more juice or paste (around 5g each time). Knead the dough until you have a smooth surface.
3. Cover the dough with cling film or damp cloth, let the dough rest for 20 mins.
4. Gently press the dough before putting it in a pasta roller, then fold, rotate 90 degrees and press through roller again, repeat this until the dough is completely smooth.
5. Adjust the roller setting to a narrow setting, roll the dough and adjust to a narrow setting again, until the dough is around 1mm thick.
6. Use 8-9cm ring mold to shape the dough into dumpling skins. The remaining dough can be put in the pasta roller again.
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Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts
Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts
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