How To make I Can'T Believe It's All Veggie Soup
1/2 c TVP Chunks
2 Garlic cloves
1 c Chopped onions
1 c Carrot chunks
5 ts Vegetable Broth Powder
1/4 c Uncle Ben's Conv. Rice
2 cn Hunt's No-Salt Tomatoes
3 1/2 c Water
2 c Pinto beans, cooked
Pepper to taste 1/2 ts Basil, dried
(or 2 T fresh) 1 cn Green beans, cut
1 c Okra, frozen or fresh, cut
Salt to taste, optional
Directions: Place all ingredients in crockpot. Cover and cook until done, about 6 hours. Serving size: 1 Cup 12 Servings: 120 Cal, 8.25 Prot, Chol 0, Carb 21.5,
Sodium 255, Fiber 2, Fat .5, Iron 5, Calcium 65, % Cal from Prot: 27% / Carb: 71% / Fat 2% Update of old family favorite - Alice in Houston 5/07/93
How To make I Can'T Believe It's All Veggie Soup's Videos
Tomato Garlic Soup
Follow Toni:
Broccoli Cheddar Soup (Panera Dupe!)
CREAMY SOUP BLUEPRINT (Make Pro Level Creamy Soup With Any Vegetable)
Follow this simple blueprint to turn any vegetable into a silky smooth creamy soup. Use my code BRIANL at to save $20 off EACH of your first two orders (total of $40 OFF) today. If you’ve been wanting to try Cometeer, now is the time.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
FINE MESH STRAINER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
-- BASIC BLUEPRINT FOR CREAMY SOUP --
1. SWEAT AROMATICS + GARLIC
▪300g or 3c aromatics (onion, leek, fennel, and/or celery - when in doubt, just use onion ), chopped
▪25g or 4-5cloves garlic, sliced
▪30-40g or 2-3Tbsp fat (olive oil or butter)
Preheat large, heavy bottomed pot over medium low. Add fat (olive oil or butter) then aromatics, garlic, and a pinch of salt and sweat for 15 minutes until translucent, not caramelized.
2. ADD STAR VEG +Add COOKING LIQUID
▪1200g or 8-9c of star veg, chopped (examples: butternut squash, asparagus, peas, celery root with potato, cauliflower, sweet corn)
▪1000g/32oz stock
▪500g/1pint heavy cream
Note: liquids should use a 2 to 1 stock to cream ratio
3. COOK STAR VEG UNTIL TENDER
Increase heat and bring to a simmer. When simmering, reduce heat to medium low to low, cover, and cook until veggies are tender (usually 25-30minutes)
4. PUREE VERY WELL
When veggies are tender, add to blender in batches and puree until smooth. If mixture becomes too thick to blend, add just enough additional stock or water to allow it to blend.
5. STRAIN THROUGH MESH
Pass the mixture through a fine mesh strainer, pressing through with ladle or spatula.
6. SEASON WITH SALT AND ACIDITY
Taste for seasoning then add a strong pinch or 2 of salt and a squeeze of lemon juice. Stir and taste again. Adjust seasoning accordingly.
Top with your favorite garnish. I like fried pumpkin seeds, pepper, and a drizzle of nice olive oil.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:20 The 6 steps in the blueprint
0:49 Butternut squash soup using the blueprint
5:25 Other star veg variations
5:54: Cometeer ad
6:56 Breaking down aromatics
8:49 Creamy Celery Root and Potato soup using the blueprint
10:52 Let’s eat this thing
#creamysoup #butternutsquashsoup #soup
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
Try out our subscription service Mob+ for exclusive recipes, meal planning, nutritional information and so much more.
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!
Subscribe To Join The Mob:
Newsletter and Mob Monthly Sign Up:
Follow Mob
Instagram:
TikTok:
Facebook:
Twitter:
# ##recipes #cooking
ABOUT MOB
Mob has always been built around one key principle: food you'll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.
QUICK AND EASY VEGETABLE SOUP RECIPE | How To Make Healthy Vegetable Soup in NO TIME!
Hey Guys! Learn how to make this quick and easy vegetable soup recipe. It is a very healthy vegetable soup that you can incorporate into any day. Prep it ahead of time or make it on the spot in no time.
I'll leave the recipe below, but it's also included in my free ebook, so grab that too to get even more healthy recipes to try out at
QUICK AND EASY VEGETABLE SOUP RECIPE
1/2 sweet onion (chopped)
1 garlic clove (chopped)1 rib celery (chopped)1 carrot (chopped)
6 baby potatoes or small red potatoes equalling about a cup chopped (unpeeled)
3 to 4 cups vegetable broth (using Better than Bouillon Vegetable Base adds the best flavor) plus more for sautéing onions and garlic
1 can of beans like garbanzo, black, or kidney beans (drained)
1 can of diced tomatoes
1/4 cup frozen peas1/4 cup frozen corn1/4 to a 1/2 jalapeño (sliced) for garnish
large handfuls of spinach per servingsalt and pepper to taste
In a medium soup pot add onions, garlic and a little bit of broth and sauté for 3 minutes. Add in the celery and carrot, adding more broth if sticking to the pan and sauté for 3 more minutes stirring occasionally.
Add in the 3 to 4 cups of broth, and the potatoes. Bring to a medium boil and then reduce to a simmer for 10 to 15 min- utes until all the veggies are tender. You can slightly cover the pot to help cook the veggies quicker.
Once the veggies are tender, add in diced tomatoes, beans, peas, corn, and desired salt and pepper. Turn off the heat and cover for a few minutes before serving.
Divide soup into desired serving bowls and add a hefty handful of fresh spinach to each bowl. If desired, top with a few slices of jalapeño for a kick.
* If you’d like to bulk up this soup, you could always add in some left over brown rice, gluten free pasta, or additional beans.
????LINKS:
Visit my Amazon Storefront to shop my favorite products from Amazon:
WHAT TO WATCH NEXT:
???? Vegan Recipes Playlist:
???? Weight Loss Playlist:
???? CALORIE DENSITY THE KEY TO WEIGHT LOSS | PLANT BASED APPROACH TO LOSE WEIGHT QUICKLY:
???? POSTPARTUM Q & A | Postpartum Care & Recovery Tips | Vegan Michele (Episode 2):
???? How to Start a Whole Food Plant Based Diet | A Beginner's Guide to Overall Health & Weight Loss:
???? Meal Prep for Weight Loss | Vegan & Healthy | Vegan Curry | Hummus | Caramelized Banana Oats:
LEARN MORE ABOUT VEGAN MICHELE:
???? I am a Certified Holistic Nutritionist through AFPA, and have a certification in Plant Based Nutrition from e-Cornell University
???? Be sure to subscribe to my website (veganmichele.com) for a copy of my free eBook, other free recipes, and more information.
???? Weight Loss Course:
???? Check Out my EBOOK:
???? Personal Coaching:
???? INSTAGRAM:
???? Business Inquiries: veganmichele@gmail.com
God Bless you!
------------------------------------------------------------------------------
Disclaimer: VEGAN MICHELE is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon's website.