How To make Spring Vegetable Stew
3 md Leeks; the white parts only
-sliced in 1/4-inch rounds 2 lg Artichokes
2 Lemons; juice only
3/4 lb Fava beans, shelled
-(if available) 1 lb Thick asparagus
1 tb Butter
1 tb Virgin olive oil
5 sm Garlic cloves; unpeeled
Salt 1 1/2 c Water
6 sm Turnips; peeled and halved
6 sm Carrots
- peeled & halved lengthwise 1 lb Fresh peas; shelled, -=OR=-
1 c -Frozen peas
Additional butter, to taste Chopped fresh herbs; such as -Parsley, Thyme, Basil, -Marjoram Freshly milled pepper WASH THE SLICED LEEKS really well, as they are always sandy. Trim the artichokes. (See instructions in the recipe "Artichokes and Peas.") Keep the finished pieces in a bowl covered with water and the juice of one lemon. Bring a large pot of water to a boil, add the fava beans, and cook for about a minute. Scoop them out and put them in a bowl of cold water, reserving the cooking water. Slip each bean out of its skin and set aside. Cut the top 3 inches off the asparagus. (Save the stalks for soup.) If the tips are very thick, slice them in half lengthwise. Warm the butter and olive oil in a wide skillet and add the leeks, artichokes, garlic, and salt lightly. Toss to coat everything with the oil and squeeze the juice of the second lemon over all. Cook gently for several minutes, without frying, then add the water. Simmer, partially covered, for about 15 minutes or until the artichokes are tender but still a little firm. Make sure there is always some liquid in the pan, adding more water as needed in small increments. Return the water used for the fava beans to the heat and bring to a boil. Separately blanch the turnips, carrots and asparagus and add them to the stewed vegetables along with the fresh peas. (If you're using frozen peas, add them during the last 2 minutes or so.) Cook gently until all the vegetables are tender and the liquid is reduced to a syrup. Taste for salt. Stir in the additional butter and the herbs and season with pepper.
How To make Spring Vegetable Stew's Videos
Simple & Healthy Vegan Tofu Veggie Soup
Healthy & Easy Vegan Soup Recipe To Use Leftover Veggies with!
- Use any kind of vegetable you have
INGREDIENTS
- 4 servings
1 tablespoon vegetable oil
1/3 cup spring onions
1 teaspoon garlic
1 teaspoon ginger
1 cup carrot
1 cup green beans
1 cup paprika
4 cups water
1 tablespoon vinegar
1 teaspoon salt
1.5 cup tofu
1/2 tablespoon corn starch
1/4 cup water
1/2 teaspoon italian mixed herb
1/2 teaspoon black pepper
METHOD
1. In a large pot, heat the oil over medium high. Fry the spring onions, garlic and ginger for 2 minutes.
2. Add the carrot, green beans and paprika. Cook well until the vegetables are soft.
3. Add the water, vinegar, salt and tofu. Simmer for 10 minutes.
4. Mix the corn starch with some water, add to the pot.
5. Add mixed herbs and pepper. Boil for more 2-3 minutes.
6. Enjoy.
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Venkatesh Bhat makes Veg Stew & Idiyappam | recipe in Tamil | vegetable stew kerela style for appam
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Yummy Vegetable stew that'd make you forget tomato Stew
5 Cozy Soups to Get You Through the End of Winter (Vegan)
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0:00 Intro
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10:08 Vegan Avgolemono Soup (Greek Lemon Soup)
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healthy vegetable soup recipe | वेजिटेबल सूप रेसिपी | mix veg soup recipe | mixed vegetable soup
full recipe:
Music:
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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