Vegan Leek Lentil Soup | How to Make Vegan Soup
Ingredients
1 cup green lentils(use the lentils you prefer )
1 cup leeks thinly sliced
1 medium carrot chopped
1 can fire roasted tomatoes
5 large garlic cloves chopped
1 tbsp spicy girl seasoning or to taste(if you do not have my spice , your favorite all purpose seasoning)
1 cubanelle pepper chopped
1 Carton vegetable broth
2 tbsp chopped cilantro
Juice of 1/2 of one lemon(2 tbsp)
Salt and pepper to taste
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Leek Recipes / Soup Recipes. turkish tasty recipes
How to make leek soup?
A list of materials :
3 piece leek
1 potato
1 carrot
1 onion
half a tea glass of olive oil
Sugar
2 cloves of garlic
1 water glass of washed lentils
6 water glasses of cold water
2 water glasses of bone broth
the juice of 1 lemon
Cumin
Black pepper
Turmeric
Salt
1 overfull tablespoon of butter
1 overfull tablespoon of red pepper flakes
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Cabbage & leeks recipe from Waitrose
A quick and easy Cabbage & Leeks recipe from Waitrose.
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How to make Tomato & Lentil Soup
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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make this delicious soup that can also be totally plant-based.
Flavored with fresh curry leaves, this vibrant and delicious tomato lentil soup is finished with cilantro and a squeeze of lemon juice.
Red Lentil Soup Recipe | The Best Red Lentil Recipe Ever!
Red lentil soup is today's recipe! One of the things I like from this soup recipe is that you can use green, black or brown lentils. The same thing happen with the vegetables. Feel free to add different veggies if you have them in your fridge. Let me know in the comments if you liked the recipe! ????
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Ingredients:
-3 medium carrots
-a big tomato or 6 cherry tomatoes
-a medium onion
- 2 small potatoes
-1 medium leek
-1 cup red lentils
-black pepper
-1/2 tsp salt
-1/2 tsp cumin
-1/2 tsp turmeric
-1 tbsp olive oil
-5 cups water
-2 garlic cloves
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
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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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