Vegetable Soup Recipe l Best Recipe For Weight Loss l
#ShortVideo #VegetableSoup #SoupRecipe
For More Videos Click on Link given below;
Vegetable Omelet:
Corns Omelette:
Egg Sandwich:
How to Make Ukrainian Potato Soup
Impress your European friends.
Hearty and Healthy.
Mama Loves It.
Potato
Carrot
Dill
Celery
Veggie Stock
Bouillon Cube
Salt
Pepper
Cream
Flour
Love
Polish-American pickle soup — not as weird as it sounds!
Thanks to Rosetta Stone for sponsoring! Save 50% on your lifetime membership: #rosettastone
#rosettastonepartner
***RECIPE, SERVES 6-8***
1-2 lbs (454-908g) spare animal parts (I used a chicken carcass, some pork ribs would be good)
2-3 carrots
1-2 stalks celery
1 parsnip (very optional)
1 onion
1 lb (454g) potato
1-2 lb (454-908g) pickles with their brine (lacto-fermented are better than vinegar pickles for this)
8 oz (240g) sour cream (creme fraiche or yogurt could work too)
1/2 cup (60g) flour
spices (I used juniper berries, bay leaves and marjoram)
fresh herbs for garnish (I used dill)
salt
pepper
oil
Cover your meat and bone scraps in water and bring to a boil. Simmer for as long as you've got but at least an hour. (Feel free to skip all that and just buy stock at the store.) When the bones break easily, fish out all the solids, let them cool and then pick off any edible meat to add back into the soup later.
While you're waiting, get the carrots, celery, parsnip and onion into small pieces however you want — grating them is good, easy and traditional. Put them in your stock and get them boiling. Add more water if you need it, but try to keep water to a minimum to preserve your options for later.
Anywhere in here would be a good time to add your spices, but hold off on the salt because the pickles are super salty.
Chop the potatoes into bite-size pieces and add them to the soup after the other vegetables have had a little head start.
Take the pickles out of their brine, and set one or two aside for garnish. (If there's any garlic cloves or other goodies in with the pickles, consider chopping them up and putting them in the soup.) Grate the pickles or chop them finely. When the potatoes seem at least halfway cooked, put in the pickle shreds. Cut the reserved pickles for garnish however you want — I did cubes.
While you're waiting, mix the sour cream and flour together until smooth. This is your thickener. (You can mix in a little water or brine to loosen it up if it's too stiff to stir.)
When the potatoes are about done, it's time to finish the soup. Stir in as much pickle brine and as much of the thickener as you want, and adjust seasoning with salt and pepper as necessary. Make sure to bring the soup back up to a boil to cook the flour in the thickener, and add any additional water to get the texture you want. (I used about a cup of my brine and all of my thickener.) Don't forget to add any meat you picked off the bones.
Serve and garnish the bowls with fresh herbs and raw pickles.
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Diese Kartoffel-Suppe ist wie Medizin für meinen Magen
Willkommen in meiner Küche! In diesem Video nehme ich euch mit auf eine kulinarische Reise, wo wir gemeinsam eine der beliebtesten Suppen zubereiten. Diese Suppe ist nicht nur wärmend und nahrhaft, sondern auch unglaublich aromatisch und vielseitig.
Neben ihrem fantastischen Geschmack bietet diese Suppe auch eine Menge Nährstoffe. Kartoffeln sind eine hervorragende Quelle für Vitamine und Mineralien, während Karotten für ihre antioxidativen Eigenschaften bekannt sind. Dazu kommt, dass die Zwiebeln und der Dill entzündungshemmende Eigenschaften besitzen.
Ich hoffe, ihr habt genauso viel Spaß beim Nachkochen wie ich beim Zubereiten! Lasst mir in den Kommentaren wissen, wie euch die Suppe geschmeckt hat und ob ihr eigene Variationen hinzugefügt habt. Vergesst nicht, das Video zu liken, zu teilen und zu abonnieren, um keine weiteren leckeren Rezepte zu verpassen.
Guten Appetit und bis zum nächsten Mal!
???? Kanalmitglied werden und uns unterstützen:
???? ZUTATEN:
1 Zwiebel
Olivenöl
3 Kartoffeln
1 Karotte
4 eingelegte Gurken
750 ml (3 Tassen) Gemüsebrühe ????
1 EL Dill
2 TL Salz
100 g (3½ oz) Saure Sahne (oder eine vegane Alternative)
100 ml (⅓ Tasse) Gemüsebrühe
1 EL Mehl
2-3 EL Saft von den eingelegten Gurken
Schwarzer Pfeffer nach Geschmack
#gesunde_rezepte #suppe #rezept
Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
PRINT THIS RECIPE AT:
Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste