How To make I Can'T Believe It's All Veggie Soup

Roasted Vegetable Soup Recipe - use up your old vegetables

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I make this soup whenever I have some veggies in the fridge that are about to go old. It won’t be the most amazing soup you ever tasted. In fact, it might remind you a bit of baby food?! hahah. But I like it. It’s healthy and packed with nutrients which is great especially since many people around me are catching colds! Add some heavy cream to make it richer and sprinkle some crushed potato chips on top for some added crunch.

Ingredients:
Any vegetables found in the fridge. Here is what I had around:
Bell pepper
Carrots
Kale stems
Garlic
Onion
Zucchini
Heirloom tomato
Olive oil
Chicken broth
Dried thyme
Ground ginger
Mushroom powder
Salt and pepper

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Timestamps:
0:00 Intro
0:28 Chopping Vegetables
3:38 Prepping Vegetables
5:07 Roasting Vegetables
5:59 Blending Vegetables
8:04 Heating
8:49 Enjoy!

#recipe #cooking #cook #fromscratch #homecooking #delicious #soup #vegetables #vegan #healthy #roastedvegetables #vegetablesoup

Unlock the Secret to Delicious Soup - You Won't Believe What's Inside!

In this video, we'll be making a delicious and hearty soup that you will definitely want more of! This soup is great for cold winter days, or if you just need a comforting meal, and it's perfect for a family dinner or lunch. After watching this video, you'll be able to make a delicious and nutritious soup in just a few simple steps! This soup is made with minced meat, vegetables and noodles. It's the perfect recipe for a cold winter evening or for when you have a lot of people over. It's also healthy for the whole family to enjoy, so everyone will be happy! We call it rainbow ???? soup because it is colourful too ????

This recipe is for 5-6 servings.
Ingredients:
300g/ 10.5oz minced pork
1 large onion
2 carrots
1 bell pepper
2 celery sticks
1 tablespoon tomato paste
150g/ 5oz peas (frozen peas in my video)
100g/ 4oz pasta
Olive oil
Salt
Black pepper
Paprika
Oregano
Parsley (optional)
Dill (optional)
Bay leaves

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A simple soup recipe with vegetables and meatballs that is so delicious! We can't get enough of this soup! One bowl is never enough! Everyone keeps asking for more of this soup! We eat it every day and want more! My whole family loves it! Soups are very filling. If you replace one meal with a soup you can lose weight. This soup is healing. It can help you recover from a cold.
It is a very simple to follow recipe. One pot recipe. This recipe is extremely flavourful! Cook from scratch step-by-step. Without any artificial flavours, everything is natural and very tasty! It is perfect for lunch or dinner and the whole family will like it!

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The FASTEST Homemade Chicken Soup You Can Make

Can you REALLY make chicken soup that tastes homemade in 15 min? Yes, and I'll show you how. Save 33% on your first Native Deodorant Pack - normally $39, you’ll get it for $26! Click here and use my code LAGERSTROM #AD

#chickensoup #15minutechickensoup

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10 CHEFS KNIFE:
BETTER THAN BOUILLON CHICKEN:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:

-- RECIPE --
▪Olive oil
▪600g (2 10oz bags) frozen precut mirepoix mix (carrot, onion, celery)
▪3g or 1tsp garlic powder
▪2g or 1tsp black pepper
▪1-2g or 1tsp dried oregano
▪75g or 1/4c chicken better than bouillon
▪2 900g/32oz boxes chicken stock (1800g/64oz total)
▪150g or 1 1/3c orzo (sub frozen rice for GF or even broken down ramen noodles)
▪150g or 3-4 large swiss chard leaves, chopped (or other leafy green of choice)
▪450g/1lb rotisserie chicken meat (or baked chicken thighs), chopped
▪2-3g or 1tsp turmeric
▪150g or 1 1/4c frozen peas


Add generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix. Stir and cook for 1-2 mins until thawed and starting to soften.

Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant. Stir in chicken bouillon paste. Stir in chicken stock. Add orzo (if subbing for frozen rice wait to add until later). Bring soup to a simmer.

About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.

Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step. Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.

Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.

IF USING CHICKEN THIGHS:
Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450F/230C for 13-15 min.

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CHAPTERS
0:00 Intro - SPEED SCRATCH
0:45 Getting right into it
4:18 My favorite deodorant, Native (ad)
5:17 Adding the chicken and finishing the soup
7:55 Let’s eat this thing


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How to make Easy Delicious Vegetable Soup

2 32 oz container veg broth
Frozen peas
Frozen corn
Fresh green beans
1/3 cup barley optional I used to much lol
3stalks celery
3 carrots
Onion
A lil oil for pan
Garlic powder onion powder salt peppper
Fresh basil
Fresh rosemary
Chives
2 diced tomatoes
1/2 head small cabbage
Make some corn bread and you are set
God bless enjoy

ROASTED TOMATO SOUP ????

How to make an unreal roasted tomato soup

#soup #recipe #howtomake

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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.

600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil

Step 1.
Preheat your oven to 180°C/356°F.

Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.

Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.

Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.

Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.

Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.

Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!

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