How To make Thick Vegetable Soup
1 tb Olive oil
1 c Wht. turnip 1/4" cubes
1 c Onions, chopped
1 c Celery, chopped
1 tb Garlic, chopped
1 lb Navy beans, dried
2 c Tomatoes, diced
Fresh ground pepper 2 c Zucchini, 1/2" cubes
10 c Chicken stock
1 c Carrots, 1/4" cubes
1/4 c Basil leaves, fresh
1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the
tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou 10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f
1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese
on the side.
How To make Thick Vegetable Soup's Videos
Vegetable Soup Recipe/ Veg Soup/ Soup Recipe
#VegSoupRecipe
Veg Soup
Ingredients
Butter – 1 teaspoon
Finely chopped garlic – ½ teaspoon
Chopped onion – ½
Beans – 5
Small carrot – 1
Cabbage
Capsicum
Salt
Corn flour – 1 tbl spoon
Pepper – ½ teaspoon
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
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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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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
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Creamy Chicken Soup with Vegetables | Hearty & Nutritious Fall Recipes
Creamy Chicken Soup with Vegetables Recipe:
Soup season is officially here and this delicious and hearty Creamy Chicken & Vegetable Soup is such a wonderful comforting dish to make this time of year. It is loaded with healthy good-for-you ingredients and is perfect for cold season. It can be enjoyed for lunch or dinner so be sure to make a double batch!
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Cream of Vegetable Soup Homemade Recipe
There are three ways to serve this soup, Cream of vegetable, vegetable chowder or clam chowder by adding some clams to this recipe, either-or All your to ENJOY!! Episode 168
5 - 6 serving
~~~~~~~~~~~
4 cup vegetable broth ( unsalted )
1 cup water
2 cup diced carrot and peas ( frozen store bought )
3/4 cup corn
2 small onions fine chopped
5 clove garlic fine chopped
1/2 med size red bell pepper small diced
2 small white potatoes small diced
1/4 cup vegetable oil ( sautéed vegetables )
1 cup 10% cream
salt and pepper to your taste
parsley and chili flaks to garnish
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roux to thicken the soup
1/4 cup all purpose flour
1/4 cup oil
whisk well
Add more or less Roux to your soup if needed ( thin or thick )
and ENJOY!!
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Please watch: Split Pea Soup Recipe
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Quick and Easy Creamy Vegetable Soup
This creamy vegetable soup is a quick and easy one-pot meal that’s perfect for a busy weeknight. It’s made with simple ingredients that you probably already have on hand, and it comes together in under 35 minutes. ⬇️ Recipe Ingredients are below ⬇️
• 1 large onion
• 1 pound carrots, peeled (4 to 5 medium)
• 4 celery sticks
• 1 tablespoon olive oil
• Salt
• 1/4 teaspoon crushed red pepper flakes
• 1 pound thin-skinned potatoes (3 medium or 6 small potatoes)
• 3 garlic cloves, peeled and halved
• 3 cups chicken or vegetable stock
• 2 bay leaves
• 3 sprigs fresh thyme (substitute 1/2 teaspoon dried thyme)
• 1/4 cup half-and-half, cream, or coconut milk
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