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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Cold Corn Soup - summer soup!
Summer cooking essential! This is a silky smooth Cold Corn Soup that’s creamy, sweet and refreshing. Though it’s a soup intended to be served chilled or at room temperature, it’s even sensational served warm.
For the best results, use fresh corn on the cob when they’re at their prime. But if frozen corn is all you’ve got, you can use that instead!
PRINT RECIPE:
Refreshing Summer Soup from Spain: Gazpacho
Bon appétit!
#UnitedCuisines #soup #recipe #summer #spain
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.
Gordon Ramsay's Gazpacho Soup: The Ultimate Recipe for a Sizzling Summer
Gordon Ramsay's Gazpacho Soup, a chilled, vibrant dish perfect for hot days. This ultimate recipe combines the freshness of ripe tomatoes, cucumbers, and peppers, offering a delicious blend of flavors and textures. Ramsay's take on this classic cold soup is not only easy to make but also impressively flavorful, making it an ideal choice for summer gatherings or a light, healthy meal.
Ingredients:
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the Toasts (Optional):
8 thin slices of country-style white bread
Olive oil for brushing
Sea salt and freshly ground pepper
Directions:
00:00 A great gazpacho hinges on using overripe tomatoes, peppers, cucumber, and no-heat garlic.
00:26 There's flexibility in gazpacho ingredients, but Ramsay favors the inclusion of cucumber for freshness.
00:39 The flavors intensify the longer the ingredients marinate; overnight is ideal.
01:07 Ramsay recalls his memorable first taste of gazpacho in Spain.
01:20 Cucumber seeds are included for flavor and texture, paralleling the effect cucumber has in Pimm's.
01:51 Bread is added to the mix to give the gazpacho its unique texture and thickness.
02:05 Basil and other herb stalks are included for intense flavor; the soup is seasoned with salt, pepper, olive oil, and sherry vinegar.
02:43 The ingredients are pressed overnight in a restaurant technique to extract maximum flavor before blending.
03:17 The ingredients are thoroughly blended to create a fine and glossy texture.
03:57 The gazpacho is garnished with fresh basil and a drizzle of extra-virgin olive oil for additional freshness.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#gordonramsay #gazpachosoup #SummerRecipe #UltimateSoup #CreamyGazpacho #ChilledDelight #BeatTheHeat #SoupRecipe #SizzlingSummer #MasterChef
Mexican Corn Soup Recipe | Corn Soup | How to make Soup | Soup Recipe | Cookd
For more tasty food videos subscribe to our channel @
Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels - 1 Cup
Oil - 2 tbsp
Garlic - 2 tbsp
Onion - ¼ Cup
Jalapeno (chopped) - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - ¼ tsp
Salt - 1 ¼ tsp
Vegetable Stock / Water - 2 ½ Cups
Cream - 3 tbsp
Toppings:
Jalapeño (Slices) - 2 tbsp
Sweet Corn Kernels - ¼ Cup
Oil - 1 tsp
Paprika powder (optional) - ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) - ¼ Cup
Tomato (chopped) - ¼ Cup
Coriander Leaves (chopped) - 2 tbsp
Lemon Juice - 1 tsp
Cumin Powder - A Pinch
Salt - A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
Download the Cookd app for free at With our easy to use Meal Planner, no more last minute confusions! Plan ahead what you want to cook easily.
Like our Facebook Page -
Follow us on Instagram -
Follow us on Twitter -