Recipe Rescue for FALL! (All the SOUPS!)
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We’re officially coming into soup season! But if you are tired of the same ol’ soups and need some new inspiration, I have got …
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Great recipes! I'm going to make the butternut squash tonight, you inspired me! I think it's wonderful you go the extra mile to learn about Q's culture and work with his mom to incorporate beloved meals in your household. I can feel your enthusiasm for pho through the video!
Thank you for doing the Congee recipe with the variations. We just got back from an Alaska cruise that included Congee on the breakfast buffet. Since I had never had it before, I asked for advice from the Indonesian man at this specialty section. I must say, I'm now officially addicted! Yum! I was wanting to find a recipe, and here it is. 😋 So thank you.
I rinse mushrooms right before cooking. Never had a problem with texture or flavor.
Just what I needed–thanks!🧡
As I was reading the title I thought you’d changed your channel name to ‘Let’s Eat Soups’ 😂 I just woke up, forgive me! B
A hint on freezing soups (any liquids, really) is to freeze them
withoutthe lid on. In addition to not filling the containers up all the way, this is a great second guarantee of not busting your containers. As soup freezes, it expands and the pressure builds with the lid on. Keeping the lid off until it's frozen eliminates the problem.Lovely recipes thank you!!!! That's a very large cardamom pod…I've only ever seen little ones!!!!
Great video with beautiful do-able recipes. Thanks!!
Thank you for the pho recipe! I've been wanting to make it but didn't really know where to start
I don't care if I do live in Florida. I LOVE soup! Thanks for all the recipes and tips! Yum! And I love barley!
All 6 looked great👍👍
Hurrah! It's soup season Maddie and thanks for these soup recipes. I will be making mine in my Ninja kitchen soup maker/power blender or my instant pot. I appreciate the Pdf and love 🥰it. Love 😍the video and love 💕Maddie ❤Q.
I love the soup Tupperware!
Where did you get the soup freezer containers? I would love to know.
I rinse in cold water. I like them clean before cooking. Great recipes.
If you’re lucky enough to own a Magimix Cook Expert they have 2 soup settings. Amazing. Dump all ingredients in and press the button. Purée or creamed. In 20 mins I have perfect soup.
Chuck at Brand New Vegan is great!
Does your husband eat meat? Just asking because I am wfpb but my family is not so always wonder how other people handle that situation. I usually make food for family. And I just eat potatoes or rice and veggies.
Here's a go-to fall/winter soup for me: the combo of chili oil, black bean garlic sauce, and gojuchang is a huge flavor bomb in just a few spoonfuls, and can easily turn a pile of vegetables into a spicy, wonderful soup. The vegetables can be anything, but I really like the combination of sweet potato and broccoli.
I heat a couple tablespoons of chili oil in a pot, then saute a chopped onion for a few minutes. Then I add in a couple tablespoons each of gojuchang and black bean garlic sauce, along with a bunch of finely chopped or grated garlic and ginger, and stir for another minute or two. Next I add in a sweet potato, cubed, and stir to coat in the flavorful paste before adding 4-6 cups of water. Bring to a boil, then back down to a simmer. At some point while simmering, I'll add a head of broccoli, cut into small (spoon-appropriate) pieces. The goal is to have the sweet potato and broccoli at the right tenderness at the same time, so the exact timing depends on how high your heat it and how large your sweet potato cubes are, but it's very forgiving. For extra protein, I add either a block of super firm tofu cut into cubes or a can of black beans (usually around the same time as the broccoli). I sometimes finish with a splash of lime juice or rice vinegar. Serve over rice topped with toppings (scallion, cilantro, crushed peanuts, sprouts, whatever…). I'm actually eating it as I type this.
Thank you for those soup recipes. I’m excited for soup season. My fav season. Love me some soups
Where can I find the actual directions for the butternut squash soup where I am trying to make that now but I don't know when to introduce the red lentils and how to what's the time overall cooking all this batch of soup?????
I think the trick with mushrooms, is not to wash them until you're ready to immediately use them.
Thank you! All these soups and stews look delicious. Looking forward to it becoming soup season.
On the barley soup — I make a vegan pot roast with onions, potatoes, carrots, mushrooms, green beans and kale — I just throw it all into a crockpot at one time (I add the kale in the last 15 minutes) with some veggie broth, bay leaf, 1/4 tsp horseradish and some pepper and let it cook on low. I find that an 8oz package of mushrooms NOT SAUTEED really adds a ton of flavor. Pre-cooking the mushrooms loses all the water in them which adds a lot to flavoring. I make almost the same soup (minus the potatoes and horseradish) and add noodles, celery and ginger for a completely different vibe. The mushrooms add a depth that veggie broth on it's own is missing.
P.S. Jacques Pepin washes him mushrooms. I've heard about wiping them down too. But when I watched him rinse his mushrooms in a colander, enough said and game over.
The mushroom thing is basically an old wives tale. Go ahead and rinse them.
Mushroom soaks up water quickly so if you wash them and then cook them as a side dish they will stay soggy. In a soup this doesn't matter. At least this is my hypothesis
Thanks so much for this video! You have taken the mystery out of my favorite Asian soup, Pho. I'm in Phoenix right now, and the nearest vegan pho is 15 miles away. Luckily for me, there are lots of options in Lis Angeles County, where I live. Definitely going to try your recipe!
I love pho! Thanks!