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
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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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Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
Five Soup Hot Dish & Tomato & Avocado Salad - #245 of Consolidated's Cooking Crave
On this episode of Consolidated Telcom Channel 18's Cooking Crave, Rhonda and Laverne show you how to prepare Five Soup Hot Dish & Tomato & Avocado Salad. Cooking Crave is one of many original programming shows produced in southwestern North Dakota from Consolidated Telcom Channel 18.
Five Soup Hot Dish
1 – 1 1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken with rice soup
1 can beef with barley & vegetables soup
1 bag chow mien noodles
Preheat oven to 350 degrees. In a large skillet, brown hamburger and onion until hamburger is no longer pink; drain if needed. Add soups to hamburger mixture; stir until combined. Add chow mien noodles and mix in well; transfer to a greased casserole dish and bake uncovered for 30 minutes or until bubbly.
Tomato & Avocado Salad
1/4 cup plus 2 Tbsps. freshly squeezed lemon juice, divided (2 lemons)
2 firm, ripe avocados
2 pints cherry or grape tomatoes, halved
1/2 cup diced red onion
Olive oil
Kosher salt and freshly ground black pepper
3 oz. baby arugula
Pour 1/4 cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them and cut in 1/2 inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small measuring bowl, whisk together 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour enough vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1- 1/2 tsp. salt and 1/2 tsp. pepper, and toss well. Taste for seasonings and serve at room temperature.
Consolidated also brings local high school and Dickinson State University games to you, as well as, rodeos, races and community concerts.
30 Minute Broccoli Cheddar Soup (Better than Panera!)
???? Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! ????????
✅ Full Recipe + Macros Here:
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► Dutch Oven:
► Vegetable Stock:
► Mixing Bowls:
► Serving Bowls:
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► Kitchen knives:
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Ingredients
4 tablespoons butter ½ stick
½ medium onion chopped
2-3 cloves garlic minced
4 tablespoon AP flour
2 cups low sodium chicken or vegetable stock
1 tsp kosher salt
½ tsp black pepper
¼ tsp or ground nutmeg, optional
3 cups broccoli florets or 1 large head, cut into small pieces
1 large carrot grated, julienned or finely chopped
2 cups half & half or milk or light or heavy cream
8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or in a bread bowl if desired.
Music
Spiral by KV
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