4 VEGAN SOUP RECIPES BECAUSE WINTER IS COMING :)

under this menu this incredible recipe is super delightful vegan super toscano two shallots finely chopped three pieces of garlic finely chopped about four cups worth of chopped potatoes [Music] blender 1 cup cashews 1 cup water [Music] generous pinch of pink salt blend on high until emulsified if you don't have a high power blender soak the caches overnight to soften them up set aside stock pot medium-high heat generous drizzle of olive oil shallots and garlic [Music] season with salt and pepper [Music] in this episode we're using field roast plant-based italian sausage break down the sausage and saute for five to seven minutes [Music] two tablespoons dried oregano [Music] potatoes three liters of water or vegetable stock if using water add a tablespoon and a half of pink salt cream stir cover the pot leaving a little bit of space depending on the type of vegetable stock you're using the saltiness will vary greatly so make sure you're always tasting and adjusting if needed when it comes to a boil simmer on medium for five to eight minutes now it won't be a super tascana without your most amazing fresh kale i prefer to put little pieces of kale in the serving bowl and just pour in the hot soup over it so this way it still keeps its nice crunchy freshness if you put it in the pot and boil it then you just get this really overcooked wilted kale [Music] plate [Music] olive oil [Music] pepper you can now make this delicious soup with absolute confidence a stupendous recipe that's easy and delicious vegan moroccan chickpea stew 3 red onions diced [Music] five pieces of garlic finely chopped one large sweet potato cubed [Music] stock pot medium heat 3 tablespoons olive oil onions and garlic 2 teaspoons cumin seeds 1 teaspoon chili powder generous tablespoon sweet paprika one tablespoon cinnamon stir a few sprigs fresh thyme [Music] sweet potato two cans chickpeas [Applause] 1 800 mil can san marzano tomatoes crush the tomatoes to release its juices pour in two cans worth of water three teaspoons pink salt turn up the heat and bring to a boil then simmer on medium for 15 minutes all right so this looks like a lot of collard greens two big bunches but trust me it basically just disintegrates when you put it into that hot soup just roll it all up like a giant green burrito then right so i received some questions on if i get paid by zwilling the german knife company for using a lot of their products and sadly i do not maybe one day but in the meantime how this small cooking show generates revenue is through the ebook or the print book version of this vegan ramen cookbook that i published not too long ago and you can get your copy in the link above or a link in the description box below shameless plug over let's check out that amazing soup greens now this part is optional but i really enjoy these this is about a quarter cup of sweet dried raisins transfer three cups of soup into the blender and blend on medium high pour the blend back into the soup give it a good stir and it's done plate [Music] parsley you can now make this easy and delicious recipe with absolute confidence that is so incredibly easy to make my gosh that is restaurant quality right there [Music] that tastes like a party i would like to attend that is really incredible i mean just packed with flavor from all those spices the chickpeas gives it that nice texture you get some of the greens from the colored greens and just has that beautiful tomato base just adds it adds so much flavor and body that is really really incredible a delicious recipe you can make if you're not in a curry delicious vegan curry noodle soup remove the seeds from 10 dried red thai chili peppers definitely keep those seeds sprinkle them on top of your next pizza small saucepan one cup water cover and bring to a boil for a few minutes [Music] blender [Music] one shallot two pieces garlic small piece go on go [Music] 1 stick lemongrass [Music] a couple peels of lime [Music] lime juice [Music] remove four capture line leaves from its branch and add them to the blender small bunch cilantro stems [Music] one tablespoon red miso one teaspoon pick salt [Music] transfer the rehydrated peppers to the blender so this part is a little bit non-traditional we're going to add a little bit of water just to help the blender blend up that amazing paste but not to worry we're going to evaporate and cook out a little bit of that water before we actually make the soup pulse the blender to get it going then blend on medium high [Music] i mean that just smells absolutely amazing it's so aromatic to make your own chili paste now if you have your own chili paste on hand or a store bought one that is completely fine you can skip this entire step bring a pot of water to boil for the noodles so these are my signature cashew ramen eggs we're going to scoop a little bit of that cashew egg white and fill it with a runny yolk like turmeric and cashew filling i've filmed the previous episode showing you step by step how to make these amazing ramen eggs i'll leave that link in the description box below [Music] udon noodles cook the noodles to package instructions and stir them occasionally heat up another pot on medium 1 tablespoon coconut oil 2 tablespoons chili paste one tablespoon curry powder stir [Music] two cups veggie stock half cup coconut milk two tablespoons soy sauce one tablespoon cane sugar turn up the heat and stir [Music] a handful shimiju mushrooms small bunch canned bamboo two baby corn two fried tofu puffs when it comes to a boil simmer on medium for five minutes taste and adjust the seasoning if needed bowl noodles [Music] pour in an amazing curry soup [Music] cashew egg [Music] sprinkle with fresh chopped cilantro squeeze a fresh lime juice [Music] you can now make this tasty curry noodle soup with absolute confidence that really is a crazy comforting bowl of soup [Music] that is still packed with flavor it's just so aromatic because there's just so many fresh ingredients that go into that amazing chili paste that is really delicious these amazing tofu puffs a little bit nostalgic actually i used to love eating these when i was a kid and that amazing ramen egg really tastes like egg and the flavor is just so intense and that nice coconut milk just really kind of thickens it and lifts up the body of that stock an incredible soup that really puts the yum in tom yum easy tom yum soup start off with just peeling the outer layer of that amazing lemongrass and just use the back of the knife [Music] and that basically just releases all that incredible aroma slice the lemongrass in half and set aside 1 medium piece galangal [Music] 6 kaffir lime leaves if you like it really fiery add some red thai chilies if not just leave them out fill a stock pot with three liters of water [Music] go on gold on lemongrass lime leaves and chili add the bottom half of the green onion to the stock cover the pot and bring to a boil let the stock cook for 25 to 30 minutes remove the solid ingredients [Music] one red pepper roughly chopped [Music] one green pepper roughly chopped [Music] peppers [Music] generous handful of mushrooms half red onion roughly chopped [Music] one tomato roughly chopped one can baby corn three tablespoons red chili paste one half tablespoon pink salt two tablespoon cane sugar this is a incredible tamarind paste i made in a previous episode 2 tablespoon tamarind paste juice from one lime half cup canned coconut milk [Music] [Applause] stir [Music] garnish with fresh green onions [Music] you can now make this incredible tom yum soup with absolute confidence [Music]

Channel: Yeung Man Cooking

Views: 270,541

Rating: 4.9602604 out of 5

Keywords: vegan soup recipe ideas for the winter, easy vegan soup recipes, vegan soup ideas, vegan soup recipes, how to make vegan zuppa toscanna, vegan zuppa toscanna recipe, how to make vegan tom yum soup recipe, vegan tom yum soup recipe, how to make vegan curry noodle soup recipe, vegan curry noodle soup recipe, how to make vegan moroccan soup recipe, vegan moroccan soup recipe, moroccan chickpea stew recipe, easy vegan recipes, easy vegetarian recipe, wil yeung, yeung man cooking

Id: wONrXT0Qvqo

Length: 18min 37sec (1117 seconds)

Published: Wed Nov 25 2020