Spicy carrot, purple cabbage & potato, and creamy broccoli soups
video description
i didnt add water, i just didn't drain the boxes that thuroughly.
Date: 2023-09-01
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Comments and reviews: 19
LongSchlong
I love these recipes, though I do have some comments that would change how I make them.
1. If I made the first one, my brother would have a go at me for not charring and peeling the peppers.
2. I like to add Stilton to my broccoli soup over cream.
3. I feel the veg in some of these would benefit from some olive oil before the water gets added. It's supposedly meant to be cheaper (that's why it's so popular in southern Italy, but over here and nowadays I'm not fully sure if that's true
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I love these recipes, though I do have some comments that would change how I make them.
1. If I made the first one, my brother would have a go at me for not charring and peeling the peppers.
2. I like to add Stilton to my broccoli soup over cream.
3. I feel the veg in some of these would benefit from some olive oil before the water gets added. It's supposedly meant to be cheaper (that's why it's so popular in southern Italy, but over here and nowadays I'm not fully sure if that's true
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Jay
Use two spoons to taste soup: the first one goes into the pot to pick up the hot liquid, the second one is a larger, heavier spoon: pour the liquid into that one and roll it around a bit so the spoon absorbs some of the heat.
Just a friendly tip from a man with the word SOUP tattooed on the inside of his right bicep. I enjoy and learn from every episode of yours I've seen, however, this one was particularly inspirational. As a fellow musician, it was a treat to watch you jam in your kitchen.
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Use two spoons to taste soup: the first one goes into the pot to pick up the hot liquid, the second one is a larger, heavier spoon: pour the liquid into that one and roll it around a bit so the spoon absorbs some of the heat.
Just a friendly tip from a man with the word SOUP tattooed on the inside of his right bicep. I enjoy and learn from every episode of yours I've seen, however, this one was particularly inspirational. As a fellow musician, it was a treat to watch you jam in your kitchen.
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David
I like to think you original, more animated veg soup video deprogrammed a generation that got it into their heads that soup is somehow difficult to make. Mark Bittman long ago taught me through is writing of the 3-2-1 method (3 parts water - two parts veg - one part dairy) for cream soups. It was off to the races afterwards. Beyond that, it's just a matter of timing how long things take and seasoning to taste. Honestly, the hardest choice sometime is deciding between bread or crackers!
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I like to think you original, more animated veg soup video deprogrammed a generation that got it into their heads that soup is somehow difficult to make. Mark Bittman long ago taught me through is writing of the 3-2-1 method (3 parts water - two parts veg - one part dairy) for cream soups. It was off to the races afterwards. Beyond that, it's just a matter of timing how long things take and seasoning to taste. Honestly, the hardest choice sometime is deciding between bread or crackers!
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V tor
It must be very hard for Adam, notably a radio guy who made a radio show and tricked us into thinking it was video, to transition into this amazing TV format. Actually I don't know how hard it was, I just know it payed off. I'm in LOVE with this TV-like format for the show. I used to love the old stuff too, but man, this is so great as a _cooking video_ specifically, the format is PRISTINE. And the recipe also looks very good, can't wait to try cooking up some vegetable soup!
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It must be very hard for Adam, notably a radio guy who made a radio show and tricked us into thinking it was video, to transition into this amazing TV format. Actually I don't know how hard it was, I just know it payed off. I'm in LOVE with this TV-like format for the show. I used to love the old stuff too, but man, this is so great as a _cooking video_ specifically, the format is PRISTINE. And the recipe also looks very good, can't wait to try cooking up some vegetable soup!
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LadyGoat
Okay but that first veg soup vid really inspired me. At least half of the things I cook for myself are some kind of veg soup or stew. I have a good stock dried grains and dried or canned legumes that I add for heartiness and nutrition. I just stop by my local grocer on the way home and grab whatever looks good. Boil it in a pot, add a bit of seasoning. It's all incredibly haphazard and I don't ever go in with a plan but I've yet to make a bad pot of soup.
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Okay but that first veg soup vid really inspired me. At least half of the things I cook for myself are some kind of veg soup or stew. I have a good stock dried grains and dried or canned legumes that I add for heartiness and nutrition. I just stop by my local grocer on the way home and grab whatever looks good. Boil it in a pot, add a bit of seasoning. It's all incredibly haphazard and I don't ever go in with a plan but I've yet to make a bad pot of soup.
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__
Thank you for not yelling! One thing I struggle with is how do you get enough protein with a plant based diet while staying within your calories? For example, trying to eat 120 grams of protein (. 8 grams per pound of lean body mass) while sticking to 1500 calories. Unless I'm supplementing with protein powder every day, I find it very difficult to hit that mark without eating 6-8 oz high protein meat like chicken breast.
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Thank you for not yelling! One thing I struggle with is how do you get enough protein with a plant based diet while staying within your calories? For example, trying to eat 120 grams of protein (. 8 grams per pound of lean body mass) while sticking to 1500 calories. Unless I'm supplementing with protein powder every day, I find it very difficult to hit that mark without eating 6-8 oz high protein meat like chicken breast.
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FrankyStein
I never understood how there can be people that actually think they can not cock.
I mean just make soup, just throw a bunch of stuff into a pot, add water, spices as need/desired and let simmer a unspecified time, done.
In my vegetable soup I sometimes add a bit white rice, the starch from the rice thickens the soup somewhat and you get more than just veggies in your soup.
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I never understood how there can be people that actually think they can not cock.
I mean just make soup, just throw a bunch of stuff into a pot, add water, spices as need/desired and let simmer a unspecified time, done.
In my vegetable soup I sometimes add a bit white rice, the starch from the rice thickens the soup somewhat and you get more than just veggies in your soup.
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Mostlyharmless1985
I love it. You reminded me that this is a thing I can do and should do. Though I'm sure the more timid home cooks will be riddled with anxiety over the copious use of grandma measures and oh about that long times. To those people: It's okay, it's soup. Soup really is just boiled stuff in flavored water. Use your senses and make something tasty.
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I love it. You reminded me that this is a thing I can do and should do. Though I'm sure the more timid home cooks will be riddled with anxiety over the copious use of grandma measures and oh about that long times. To those people: It's okay, it's soup. Soup really is just boiled stuff in flavored water. Use your senses and make something tasty.
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Nemo2
About 25 yrs ago, in Texas, the very BEST broccoli cheese soup I d ever had before (or since) was made in a small, local town restaurant. I raved over the soup and my friend told me that the owner used Cheeze Whiz as part of the recipe. Yep, i know: Cheeze Whiz, i couldn t believe it. And here I am, talking about it 25 yrs later; it was that good, no joke.
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About 25 yrs ago, in Texas, the very BEST broccoli cheese soup I d ever had before (or since) was made in a small, local town restaurant. I raved over the soup and my friend told me that the owner used Cheeze Whiz as part of the recipe. Yep, i know: Cheeze Whiz, i couldn t believe it. And here I am, talking about it 25 yrs later; it was that good, no joke.
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Sarah
Just yesterday I was making a similar remark using very few vegerables to make a humongeous pot of soup, a deep freezer filled with varied soups is great.
I'd like to see you create recipes on the fly with canned goods, turning them into something tastier. For instance, I turned cream of chicken into pot pies, curry, pasta sauce, enchilada, etc.
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Just yesterday I was making a similar remark using very few vegerables to make a humongeous pot of soup, a deep freezer filled with varied soups is great.
I'd like to see you create recipes on the fly with canned goods, turning them into something tastier. For instance, I turned cream of chicken into pot pies, curry, pasta sauce, enchilada, etc.
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MadMeeper
I make a whole stock pot of soup for myself in the colder months and its a fantastic way to get all that nutrition I want and feed myself for a whole week. It just gets too hot in the summer here to even want to have soup, unfortunatly. But im a HUGE fan of just finding whatever you have leftovoer and sticking it into a pot. It's never not good!
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I make a whole stock pot of soup for myself in the colder months and its a fantastic way to get all that nutrition I want and feed myself for a whole week. It just gets too hot in the summer here to even want to have soup, unfortunatly. But im a HUGE fan of just finding whatever you have leftovoer and sticking it into a pot. It's never not good!
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Siendra
I've been doing this once or twice a month since your original vegetable soup video, except at volume to freeze for lunches which makes it even cheaper. From that experience I'd highly recommend always peeling the carrots. The skins can be slightly bitter or earthy, and if you're going to store any of the soup that flavor develops over time.
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I've been doing this once or twice a month since your original vegetable soup video, except at volume to freeze for lunches which makes it even cheaper. From that experience I'd highly recommend always peeling the carrots. The skins can be slightly bitter or earthy, and if you're going to store any of the soup that flavor develops over time.
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Martin
It's a great way of emptying the fridge when the rest of the family goes on vacation and you have quite a few vegetables that you don't know how to use otherwise. Literally every vegetable can go in soup, worst case scenario is you don't put it in very small chunks and fish it out before eating, just boiling it longer to get the flavor out.
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It's a great way of emptying the fridge when the rest of the family goes on vacation and you have quite a few vegetables that you don't know how to use otherwise. Literally every vegetable can go in soup, worst case scenario is you don't put it in very small chunks and fish it out before eating, just boiling it longer to get the flavor out.
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FeahterNL
Soup is something I have been making my entire life. It is the meal that I make when I don't really have time or budget to cook a proper meal. Throw some vegetables in a pot, add some stock cubes (I like the easy flavour they bring) and done! By now, for me they are this super nice and savory rainy day kinda meal. God, I love soup!
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Soup is something I have been making my entire life. It is the meal that I make when I don't really have time or budget to cook a proper meal. Throw some vegetables in a pot, add some stock cubes (I like the easy flavour they bring) and done! By now, for me they are this super nice and savory rainy day kinda meal. God, I love soup!
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The
Dried pulses will increase the time of this method but they make my favourite soups. Everyone knows fasolada by now, wonderful soup but a less known greek soup revithia soupa (chickpea soup) is my favourite. I kinda add whatever herbs I have and riff with it but it's so good with some olives bread and feta on the side 10/10
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Dried pulses will increase the time of this method but they make my favourite soups. Everyone knows fasolada by now, wonderful soup but a less known greek soup revithia soupa (chickpea soup) is my favourite. I kinda add whatever herbs I have and riff with it but it's so good with some olives bread and feta on the side 10/10
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Dicecard
For anyone that has access to it - Asafetida/Hing is a great substitute for roasted garlic, especially if you use it alongside some actual fresh garlic. It stinks really bad but once you fry it in some oil for 30 seconds or so and then cook it in a soup or stew it gives an incredibly rich, deep, mild garlicky flavor
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For anyone that has access to it - Asafetida/Hing is a great substitute for roasted garlic, especially if you use it alongside some actual fresh garlic. It stinks really bad but once you fry it in some oil for 30 seconds or so and then cook it in a soup or stew it gives an incredibly rich, deep, mild garlicky flavor
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Krankar
I don't understand how you manage to eat the soup non mixed, vegetable soup is usually my go to meal to eat vegetables I don't like and I need to mix them for that XD
I don't know, I've never liked non-mixed soup
And maybe it's because we always mix soup, but my mom never makes soups without potatoes XD
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I don't understand how you manage to eat the soup non mixed, vegetable soup is usually my go to meal to eat vegetables I don't like and I need to mix them for that XD
I don't know, I've never liked non-mixed soup
And maybe it's because we always mix soup, but my mom never makes soups without potatoes XD
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Major
Love soup but the first two were way too healthy. If i can't feel the saturated fats clogging my veins, is it really worth eating? 3rd one is all the goodness though. Also: Guys, soup is meant to be eaten with bread (at least european ones. Don't complain soup isn't satisfying if you leave out the filling part.
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Love soup but the first two were way too healthy. If i can't feel the saturated fats clogging my veins, is it really worth eating? 3rd one is all the goodness though. Also: Guys, soup is meant to be eaten with bread (at least european ones. Don't complain soup isn't satisfying if you leave out the filling part.
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Samurai
Adam, the last time I made caldo verde I added vinegar really early. Even a couple days later the potatoes in the leftovers didn't fall apart, but they still had a good texture. Mentioning this because you talked about your potatoes not always having the perfect texture in soup. All of these look great btw.
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Adam, the last time I made caldo verde I added vinegar really early. Even a couple days later the potatoes in the leftovers didn't fall apart, but they still had a good texture. Mentioning this because you talked about your potatoes not always having the perfect texture in soup. All of these look great btw.
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