How To make Tangy Vegetable Soup
PHILLY.INQUIRER:
2 tb OIL
1/2 tb RAW RICE
1 SMALL ONION
1 PLUM TOMATO,CHOPPED FINE
2 CLOVES GARLIC
2 1/2 c CHICKEN brOTH
1/2 STALK CELERY,INCLUDING
LEAVES MINCED 1/4 c TOMATO JUICE
1 CHICKEN BOUILLON CUBE
1 tb PARSLEY MINCED
1/8 tb BLACK PEPPER
1 tb GREEN PEPPER MINCED
3 SHAKES HOT SAUCE
1 SMALL CARROT PEELED,DICED
IN SAUCEPAN,HEAT OIL.ADD ONION,GARLIC,CELERY,PARSLEY,GREEN PEPPER,CARROT,RICE.SAUTE brIEFLY,OVER MEDIUM HEAT,JUST UNTIL ALL SOLIDS AR LIGHTLY COATED WITH OIL.ADD TOMATO,CHICKEN brOTH,TOMATO JUICE AND BOUlLLON CUBE.COVER PAN AND brING TO BOIL,REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES,UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER.ADD PEPP AND HOT SAUCE AS INDICATED OR ASDESIRED.SERVE HOT.MAKES FOUR TO FIVE SERVINGS.
How To make Tangy Vegetable Soup's Videos
Hot and Sour Veg Soup | वेज हॉट एण्ड सॉर सूप होटेल जैसा | Healthy vegetable Soup| Chef Ranveer Brar
HOT & SOUR SOUP - One of the best dishes for this season, soup. Try my recipe for the popular Hot & Sour Soup.
#Hotandsoursoup #Souprecipes #RanveerBrar
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HOT & SOUR SOUP
Ingredients
2 tbsp Oil (तेल)
2-3 cloves Garlic – chopped (लहसुन)
1 inch Ginger – chopped (अदरक)
3-4 Mushroom – sliced (मशरूम)
½ medium Cabbage – chopped (पत्ता गोभी)
10-12 French Beans – cut in diamond shape (फ्रेंच बींस)
1 medium Carrot – chopped (गाजर)
1 Green Chilli – chopped (हरी मिर्च)
2-3 stalk Celery – chopped (सेलरी)
Water (पानी)
2 tbsp Coriander Stems – chopped (धनिया की डंठल)
2 tbsp Soya Sauce (सोया सॉस)
2 tsp Red Chilli Sauce (रेड चिली सॉस)
1 tbsp Vinegar (सिरका)
½ tsp Sugar (चीनी)
For Corn-starch Slurry
2 tbsp Corn-starch (कॉर्न स्टार्च)
1 tsp Black Pepper Powder (काली मिर्च पाउडर)
Water (पानी)
For Chilli Oil
2 Star Anise (चक्र फूल)
2 dry Red Chillies (सूखी लाल मिर्च)
½ cup Oil (तेल)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
For Garnish
Chopped Spring Onion (प्याज़ पत्ता)
½ tsp Chilli Oil (चिली ऑइल)
Fresh Coriander Leaves (धनिया पत्ता)
Process
In a pot add oil, garlic, ginger, mushroom and saute for 2 minutes.
Now add cabbage, carrot, french beans, green chillies and saute for a minute.
Add celery and water, bring it to a boil and add coriander stems mix once.
Now add soya sauce, chilli sauce, vinegar, sugar and mix everything properly, turn the heat to low and add corn-starch slurry, mix it properly.
Cook it until it’s semi thick (but not too thick).
Serving hot in a soup bowl and garnish with spring onion, chilli oil, coriander leaves.
For Chilli Oil
In a small pan add star anise, dry red chillies, oil and degi red chilli powder heat it properly for 3-4 minutes.( Do not burn the chilli).
Let it cool down properly and keep aside for further use.
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Let’s engage, exchange and evolve our skills and taste buds. ✅
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Spicy noodle soup in 10 minutes
recipe:
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Lentil Vegetable Soup is great for weeknight dinners
Get the Recipe:
⭐️ Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
This recipe is made with simple ingredients, excellent for weeknight dinners and meal prep, and a healthy and wholesome homemade meal.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
6 cups vegetable broth
2 cans (15-ounce each) diced tomatoes
1 cup lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
5 ounces spinach (about 4 to 5 cups)
Metric:
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
1,5 liters vegetable broth
800 grams diced tomatoes
220 grams lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
150 grams spinach (about 4 to 5 cups)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
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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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