roasted garlic tomato soup ???? #soup #recipe #cookingchannel #cooking #vegan
How To Make Potato Soup | Baked Potato Soup #onestopchop
Loaded Potato Soup is now in my top 3 soups!
Yal need to try this one ASAP!
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Ingredients
8-10 medium sized russet potatoes
1 pack center cut bacon
1 medium yellow onion, diced
3 green onion, chopped (separate the green for garnish)
1/2 cup all purpose flour
48 oz chicken broth
2 cups whole milk
2 cups heavy cream
8 oz cheddar cheese
8 oz Colby Jack cheese
1/2 cup sour cream
1 1/2 tsp garlic and herb seasoning
1 teaspoon lemon bae seasoning (blend of lemon pepper and
old bay)
Salt and pepper to taste
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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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You are watching:
The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
???? Printable Vegetable Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Pasta e Fagioli | Copycat Olive Garden Soup | What's For Dinner?
Collab with some of my awesome friends @Southern Farm and Kitchen (
@Mrs.Dickinson 1910 (
@Jess & The Boys (
@southernwifeverydaylife (
Recipe:
Ingredients:
1 cup Ditalini Pasta
1/2 large onion or 1/2 tsp onion powder
1 lb ground sausage (Italian sausage if you like it)
1 pinch red pepper flakes
1 tsp Italian seasoning
1/2 tsp pepper
2-3 tsp minced garlic
2 celery stalks diced small
1 large carrot diced small
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
3 cans of beans drained and rinsed (I used pinto, light, and dark kidney)
2 bay leaves
1 tsp dried rosemary
1 TBSP basil
4 cups chicken broth
Parsley
Parmesan Cheese
Pressure Cooker Instructions:
1. Boil water on the stove to cook the pasta.
2. With the pressure cooker on saute brown the sausage with the onion and red pepper
3. Once browned add in the Italian seasoning, pepper, garlic, celery, and carrot. Cook for 2-3 minutes.
4. Add in remaining ingredients except for parsley, parmesan, and noodles.
5. Pressure Cook on high pressure for 7 minutes and then natural release for 15 minutes.
6. Stir in Pasta.
7. Serve topped with parmesan and parsley
Stovetop Instructions:
1. In a medium-size pot boil water to cook the pasta.
2. In a large dutch oven or pot brown the sausage with the onion and red pepper.
3. Once browned add in the Italian seasoning, pepper, garlic, celery, and carrot. Cook for 2-3 minutes.
4. Add in remaining ingredients except for parsley, parmesan, and noodles.
5. Bring to a boil. Then reduce heat to medium-low and simmer for about 30 minutes till carrots are tender.
6. Stir in Pasta.
7. Serve topped with parmesan and parsley.
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Garden Vegetable Soup Recipes : Soup Recipes
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Watch More:
You can make garden vegetable soup in a few different ways depending on your overall preferences. Learn about a few different garden vegetable soup recipes with help from a published cookbook author in this free video clip.
Expert: Phoebe Lapine
Contact: phoebelapine.com
Bio: Phoebe Lapine co-founded biggirlssmallkitchen.com. Her first cookbook, In the Small Kitchen, was published by Harper Collins in May 2011, with a foreword by Ina Garten.
Filmmaker: Alan Mack
Series Description: One of the best parts about soup is its versatility - there are a seemingly endless amount of variations and recipes for you to choose from, but it's all still soup. Get tips on how to make your own soup of the day with help from a published cookbook author in this free video series.