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How To make Good Eats Indian Summer Soup
3 chicken breasts (about 16 ounces)
boned and skinned
2 teaspoons oil
salt :
to taste pepper freshly ground 1 medium onion :
sliced 1/4" thick
1 poblano pepper
2 tablespoons butter
3 cloves garlic minced
2 cups mushrooms :
sliced
8 ounces frozen corn
1 quart water
1 pound processed American cheese -- cubed
4 tablespoons cornstarch
Rinse, pat dry and lightly brush chicken breasts with oil. Season with salt and pepper. Slice onion into 1/4-inch thick rings, but do not separate rings. Rinse poblano and pat dry. Place onion, pepper and chicken over medium coals or grill over medium heat 10 to 15 minutes or until vegetables are soft and chicken is done (the juices should run clear). Place pepper in a small paper sack while still hot from the fire and let it cool for 20 minutes. After cooling, peel away skin and scrape out seeds. Chop onion, pepper and chicken into bite-size pieces. Place butter in a large heavy pot over low heat. Add garlic and mushrooms and cook 5 minutes or until softened. Add chopped chicken, onions, poblano pepper, corn and 2 cups water. Mix and simmer for 5 minutes or until softened. Add cubed cheese and simmer until melted. Do not allow to boil. In a separate bowl, dissolve cornstarch with 1/2 cup water. Stir dissolved cornstarch into remaining 1 1/2 cups of water. Add to soup, stirring constantly, and cook over low heat until thickened. Makes 8 servings.
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Beet Soup
COLORFUL VEGETABLE Soup Recipe | Grand Vegetables Cutting & Cooking | Healthy Soup Recipe
Today in our village, we made a healthy vegetable soup recipe using colorful veggies. First, we cut all the vegetables and prepared vegetable stocks to make soup. Then we prepare a healthy soup that way.
The taste and aroma are delicious!
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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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Mix veg soup| healthy vegetable soup| #shorts #youtubeshorts #viral
Mix veg soup| healthy vegetable soup| #shorts #youtubeshorts #viral
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Healthy Veg Soup in Cooker | Ultimate Fat Burning Weight loss Vegetable Soup from Kitchen Scrap
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
Vegetable Soup Recipe | Mix Veg Soup Recipe | Mixed Vegetable Soup with detailed photo and video recipe. A healthy and tasty soup recipe made with mixed veg broth and spices for taste. The recipe is an extension of the popular veg clear soup and has a similar texture, taste, and flavor to it. It is an ideal meal starter or appetizer recipe which can also be served also as a complete meal for lunch and dinner.
Vegetable Soup Recipe | Mix Veg Soup Recipe | Mixed Vegetable Soup with step-by-step photo and video recipe. Soup recipes are very common across India and all overseas countries. It is typically served as a starter before a meal to improve the appetite, but can also be served for other health-related reasons. One such simple, easy and popular healthy soup recipe is a vegetable soup recipe known for its filling and nutrients.
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