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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This Might Be My Favorite Soup Ever - Potato Leek Soup Recipe
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Easy Spinach Soup | Kenji's Cooking Show
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Here's the rough recipe:
3 tablespoons butter
1 large leek, chopped
1/2 a large yellow onion, chopped
Salt and pepper
4 cloves garlic, chopped
3 tablespoons flour
1 quart chicken or vegetable stock
2 bunches spinach
Handful parsley leaves
A squeeze of lemon juice
1. Melt the butter in a heavy saucepan over medium heat. Add the leeks and onions and season with salt and pepper. Cook, stirring, until soft but not browned, a few minutes. Add garlic and continue cooking, stirring, until fragrant, about 30 seconds. Add flour and cook, stirring, for 30 seconds. Add stock, stirring to dissolve flour.
2. Increase heat to high and cook, stirring, until stock is simmering and thickened. Add spinach and parsley and cook until bright green and wilted, about 30 seconds. Transfer to a blender. Start blender at low speed and gradually increase to high. Blend until completely smooth. Strain through a fine mesh strainer, squeeze in the lemon juice, and season with more salt and pepper to taste. Serve,
Spinach Soup Recipe
How to make spinach soup | Spinach soup recipe | Cream of spinach soup | Spinach soup for weight loss
Today we're making an easy spinach soup recipe that is light yet comforting. This is one of those spinach recipes where you can sneak in a lot of greens without compromising on taste. This low carb creamy spinach soup recipe does not use flour as a thickener but rather uses cashew nuts to add some thickness and creaminess while also keeping it low carb. That being said, it's not a very thick soup. Feel free to add 1tbsp cornstarch+2 tbsp milk towards the end if you prefer a thick soup.
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*RECIPE*
INGREDIENTS: (2 servings)
200g/14 oz spinach
1 tbsp butter
1 small onion
2 cloves garlic
1 cup milk (whole milk or plant based)
1/4 tsp salt
1/2 tsp black pepper
1 cup water
2 tbsp cream (any kind works)
12-15 cashew nuts
PROCESS:
1. Roughly chop spinach, onion and garlic
2. Add 1 tbsp butter to a pan on medium low flame and sauté onion until it turns translucent
3. Next sauté the garlic for 30 seconds or until fragrant
4. Add the chopped spinach, cashews and sauté until the spinach wilts
5. Let the mix cool down a bit
6. Blend the mix until it turns into a smooth puree
7. In the same pan bring the milk, salt and pepper to a gentle boil
8. Pour in the puree directly or through a sieve. Using a sieve will result in a smoother texture
9. Stir the soup gently on medium low flame for 10 minutes
Optional: If the soup is too thin for your taste, pour in cornstarch/cornflour slurry (1 tbsp cornstarch+2 tbsp milk) around the 8 minute mark and stir until the soup has thickened.
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SUBSTITUTES:
• No cashew nuts?
You can substitute it with 2 tbsp cashew butter or leave it out
• Can dairy free milk be used?
Yes
• No cream?
Shredded cheese, evaporated milk, sour cream or creme fraiche can be used
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TIPS:
• Straining the puree is optional. It removes the tough fibres as we did not remove the stems
• The pulp left from straining can be used to mix with dough
• The soup pairs well with garlic bread
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#soup #spinach #spinachsoup
Leek & Spinach Soup with Potato and Added Spinach
leek spinach soup potato added spinach
Dieses Rezept wird alle überraschen! Einfach und sehr lecker! Schnelles Lauch Rezept mit Kartoffeln
Ein einfaches und unglaublich leckeres Rezept, das jeder zu schätzen wissen wird! Eine tolle Kombination aus Lauch und Kartoffeln! Ein gesundes Rezept, das sehr schnell kocht und einen unübertroffenen Geschmack hat. Dieses Rezept wird alle überraschen! Einfach und sehr lecker! Schnelles Rezept für Lauch mit Kartoffeln! Es ist sehr lecker! Unglaublich leckeres Rezept, das jeder lieben wird. Das Rezept koche ich jeden Sonntag für meine Familie. Was könnte schmackhafter sein als Gemüseauflauf. Sie werden dieses Rezept lieben.
❤️ Abonniert den Kanal
REZEPT UND ZUTATEN:
2-3 Lauch.
Salz.
Gut waschen.
10 Minuten einwirken lassen.
Kartoffeln 1kg.
Sahne 350 ml. / 1 1/2 Tassen.
Milch 1 Glas.
Salz. Schwarzer Pfeffer.
Kümmel.
Bis zur Hälfte kochen.
Spülen.
Butter.
Salz. Schwarzer Pfeffer.
5 Minuten kochen.
Käse 80 gr. / 1/2 Tasse.
Die Kartoffeln sind fertig.
Im Backofen bei 180°C (350°F) 45 Minuten backen.
Brot.
Olivenöl.
Auf beiden Seiten anbraten.
Großes Bund Petersilie.
Knoblauch.
Olivenöl.
Salz. Schwarzer Pfeffer.
Es wird sehr lecker!
Guten Appetit!
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Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläuf, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
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