This video is sponsored Pop & Cook, but the content and opinions expressed here are my own.. For more info visit https://ooh.li/c6f4955. #sponsored #UltimateKitchenHack. Vegan, Vegetarian, Healthy This Ginger Garlic Carrot Soup is Creamy, Satisfying, simple to make yet feels bold and complex with Thai flavor, and is garnished with roasted Almonds.. We are enjoying Winter here in Arizona. Winter usually shorter here than other parts of the USA and it is more of pleasant and most enjoyable time overall. It’s the best time to enjoy healthy food and the most I love to try amongst other options are a variety of Soup recipes being easy, warm, satisfying, One pot, Quick (of Course).. Schools and our busy schedules have resumed from Christmas Holidays and we are getting back to routine. With all the routine school activities and work, preparing dinner can be a pain on most weekdays. That is when I prefer one-pot recipes, Soup and stews especially during Winters proven stress reliever for me.. For me, Soup is all about comfort. The experience of warm soup in winter is full of coziness, security, and nourishment. Let me explain what makes this Ginger Garlic Carrot soup so different from all the other carrot soups.. 1. My first secret is my new kitchen Hack Pop and Cook Products.. 2. I made this in Instant Pot, which is, of course, quicker and more convenient. If you don’t have Instant Pot, Don’t worry. You can still make this soup in a pressure cooker or in a pan. I am going to share all the method on the recipe card.. 3. This soup is made with Thai Red Curry Paste Which gives that spicy punch with every sip.. 4. I have garnished it with Toasted Almonds which is not only looking fancy but also gives little bit crunch.. What is special about Pop & Cook Products and why it’s my favorite? One of the more annoying parts, especially on busy days, is chopping herbs and peeling garlic. So Pop & Cook has been a real time saver for me and that is why I prefer to buy a bunch of packs in bulk and store it in a freezer. Pop and Cook is my new best friend in the kitchen My new kitchen hack!! It enables you to make a delicious meal in a matter of time.. One thing that I found fascinating about Pop & Cook frozen portion controlled Garlic and herbs is that they are brought in from the fields and frozen within 90 minutes of Harvest. That’s fresher than fresh!! The garlic and herbs are guaranteed fresh for up to Two Years!! Whenever you’re ready to use them, just pull from the freezer, hold the tray over your pan/pot and POP them out!! That Simple!! No more washing, chopping, and peeling of fresh herbs, done with no mess and waste at all. The best part is you can have fresh garlic, onions, ginger and herbs year round. They are perfect for weeknight dinners and are truly a busy mom hack.. These frozen garlic, Onion and herb products can be found exclusively at Walmart in the frozen vegetable section. They come in little trays that are very easy to use.. To know how to make Ginger Garlic Carrot Soup with instructions and measurements, check out my website:. http://www.cookingcarnival.com/ginger-garlic-carrot-soup/. Official Facebook Page: https://www.facebook.com/cookingcarnival. Pinterest: https://www.pinterest.com/cookingcarnival/. Twitter: https://twitter.com/carnivalcooking. Google Plus: https://plus.google.com/+Cookingcarnival. Instagram: https://www.instagram.com/cookingcarnival. Music From https://soundcloud.com/
vegan creamy broccoli soup Dairy-free, Gluten-free, easy and quick! Perfect for losing weight, keto and after a fast. Ingredients: 2 cups broccoli. 2 cups water or broth. 1/2 cup coconut milk. 1 large onion. salt, pepper and nut meg
Learn how to make Healthy and easy to make Carrot And Ginger Soup | Vegetarian Soup Recipe By Ruchi Bharani. On a day when cooking feels too much of a task and you just feel like ordering food from a restaurant, hold on! Here’s Ruchi Bharani with the recipe of carrot and ginger soup. This soup is not only a powerhouse of nutritional benefits but also tastes delicious.. Ingredients: 2 potatoes, boiled & cubed. Salt and pepper to taste. 1/8th tsp vinegar. 1/2 tbsp ginger, chopped finely. 1 carrot, sliced thinly. Spinach leaves, chopped. 1/4 tbsp butter. Method: In a mixer bowl, add the finely chopped boiled potatoes and grind it into a smooth puree.. In a saucepan, heat the butter.. Once the butter is hot, add the finely chopped ginger and saute it for a few seconds.. Add the potato stock. Strain it well to avoid lumps of potato.. Add water to the stock as it is very thick.. Season with salt and pepper and let the soup come to boil before adding the veggies.. Once the soup comes to a complete boil, add the spinach leaves and the carrots and give it a stir.. Add the boiled corn, oregano and vinegar to the soup.. Mix cornflour with water and add it to the soup and give it a good boil. (Omit this step if you do not want the soup to be thick). The delicious carrot and ginger soup is ready to be served.. . Director: Suchandra Basu. Camera: Kawaldeep Singh Jangwal, Manjeet Katariya. Editing: Sagar Bamnolikar. Creative Head: Kavya Krishnaswamy. Producer: Rajjat A. Barjatya. Copyrights: Rajshri Entertainment Private Limited. Share on Facebook http://goo.gl/hTmmgY. Tweet about this http://goo.gl/H1eb3l. Share on G+ http://goo.gl/TS32wo. Subscribe & Stay Tuned http://www.youtube.com/user/rajshrifood?sub_confirmation=1. For more videos log onto http://www.youtube.com/rajshrifood. Find us on Facebook at https://www.facebook.com/rajshrifood. Follow us on google plus https://plus.google.com/+rajshrifood. Subscribe & Stay Tuned http://bit.ly/SubscribeToRajshriFood. For more videos log onto http://www.youtube.com/rajshrifood. Find us on Facebook at https://www.facebook.com/rajshrifood. Follow us on google plus https://plus.google.com/+rajshrifood Subscribe & Stay Tuned http://bit.ly/SubscribeToRajshriFood. For more videos log onto http://www.youtube.com/rajshrifood. Find us on Facebook at https://www.facebook.com/rajshrifood. Follow us on google plus https://plus.google.com/+rajshrifood Visit our Website for more Awesome Recipes. http://rajshrifood.com/
#soup#broccoli#kale#spinach. The flu season is here and its can be very stressful for both the kids and the parents. the cold, cough and the fever is upsetting enough but when the child refuses to eat, its make its more difficult especially when they are on medication. In such situations, i prefer to give my baby girls a cup of nutrient dense soup. It is easy to digest and delicious. Its blended smooth so my little one can have it through a sipper. Use coconut oil instead of butter and you have a vegan, lactose free and gluten free recipe. This recipe is a heaven sent and will save your life.. Hope you like this recipe.. Until next time,. Happy cooking. Substitutions and equivalence. Butter-: coconut oil. Heavy cream -: coconut cream. Veg stock-: Stock of your choice. Shallots -: 1/4 of a medium sized onion. #soup #food #foodie #broccoli #kale #spinach #flu #greengoodness. #soupforflu #foodporn #instafood #lunch #yummy #dinner #delicious #homemade #kimsohyun #healthyfood #foodphotography #foodstagram #vegan #healthy #tasty #foodlover #cooking #foodies #salad #foodblogger #instagood #bhfyp
There’s nothing like a super healthy green soup to make you feel well-nourished. The added warmth of Black Pepper and Ginger create a deeply restoring soup for digestive health while boosting immunity and improving blood circulation.. Read more about the health benefits of Ginger and Black pepper.. Ingredients: 4-6 x medium Zucchini. 1 x Head of Broccoli. 6-10 x Cloves of Garlic. 1 x thumb size of fresh Ginger. 1 tablespoon Coconut Oil (or Olive oil). 1 x White Onion. 1 tsp ground Black Pepper. 1 dessertspoon Turmeric. 1 tsp cumin seeds. 400ml can of Coconut Cream. Method: Finely chop ginger, garlic and onions and set aside. Prepare the Zucchini by chopping into bite-sized pieces and tossing in turmeric to coat evenly. Prepare the Broccoli by chopping into small bite-sized floret, cover with boiling water and set aside.. Heat Coconut oil in a large soup pot over medium heat. Add finely chopped onions and garlic. Saute until the onions and garlic are soft but not browned. Add finely chopped Ginger, Cumin, and Black Pepper; stir to combine. Add the Zucchini to the pot and stir until it starts to soften.. Add the Coconut cream and 100ml of Broccoli water by rinsing can. Bring to a boil, cover, and reduce heat to simmer for 5 minutes.. Add the remaining Broccoli and allow to slowly cook for about 20 minutes.. Remove about 500ml of the soup mix and puree in a blender to create a thick soup and combine with the remaining vegetables.. Serve with a little fresh chopped parsley or pea shoots.
Learn how to make an easy Vegan Broccoli Soup recipe that’s silky smooth and delicious! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining. SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden. VISIT MY WEBSITE: http://bit.ly/EWBWebsite. MEET HOT FOR FOOD! Subscribe to their Channel! http://bit.ly/SubHFH. Visit their blog! http://bit.ly/HFFBlog. CLICK HERE FOR THEIR MUSHROOM SOUP RECIPE! http://bit.ly/HFFMushSoup. CLICK HERE TO WATCH THE FULL NEW YEAR NEW DINNER PLAYLIST! http://bit.ly/EWBNYND. WATCH MORE OF HOT FOR FOOD’S BEAUTIFUL RECIPES! cauliflower buffalo wings https://youtu.be/XGDf7VGuUhQ. brownie bites https://youtu.be/zU0jq8WwYWU. pistachio crusted cheese ball https://youtu.be/tl-ZtJECMBM. broccoli and cheese stuffed shells https://youtu.be/7p10t51QCbg. FOLLOW HOT FOR FOOD HERE! Instagram: http://bit.ly/1KsGp0q. Facebook:http://on.fb.me/1S6Y8AL. Twitter:http://bit.ly/1JZBOYO. BETH’S BROCCOLI SOUP RECIPE. Serves 6. INGREDIENTS: 2 tbsp (30 ml) olive oil. 1 ½ cups (225 g) yellow onion, diced. ½ cup (75 g) shallots, diced. 3 garlic cloves. salt and pepper to taste. 3 cups (450 g) broccoli florets. 5 cups (750 g) cauliflower florets. 1 ½ cups (225 g) russet potato, diced. 6 cups (1400 ml) vegetable broth. ½ tsp (2.5 ml) salt. freshly cracked pepper to taste. ½ tsp (2.5 ml) dried dill. 1 tbsp (15 ml) fresh parsley. METHOD: Heat olive oil in a large soup pot. Sauté onions, shallots and garlic until soft and tender.. Add broccoli, cauliflower, and potato. Then our in vegetable broth.. Cook covered 15 mins. Puree in batches in a blender until smooth. Pour into a cleaned out soup pot.. Season with salt, pepper and dried dill.. Ladle into bowls, drizzle with olive oil and chopped parsley. Serve with Italian breadsticks.. ABOUT THIS CHANNEL. Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup. A combination of ginger, sesame, and tamari add Asian flavors to a simple broccoli soup. Add the vegetable stock, chilli flakes, and ginger to the saucepan and bring the soup to the boil, then simmer with the lid on for 10-15 minutes or until all the.
Healthy eating doesn’t have to be expensive or time-consuming. Here is a great recipe for Nourishing Ginger & Broccoli Soup. The soup is a healthy favorite and will help your body thrive with nutrient-dense ingredients, which ensure your cells get enough oxygen to support a healthy, active life, support the natural detoxification process, and produce energy throughout the whole day. Boil the broccoli until soft.
Transfer broccoli, some of the broccoli water, coconut milk, parsley, and salt in a blender. Blend (make sure you check out my tips. Truly, truly, truly delicious. I’ve searched far and wide for the perfect vegan broccoli soup, and this one is the best, bar none. I happen to love heavy cream and was about to resort to it until I found this recipe.
It’s so creamy! And it’s not cashew-y at all (not that. Peel and finely chop the onion, ginger, and garlic. Chop the broccoli into florets. Pop the coconut oil, onion, ginger and garlic into a large saucepan.
Place over a high heat and saute for 2-3 minutes, until fragrant and the onion starts to turn translucent. This Instant Pot Vegan Broccoli Cheese Soup recipe is also low-carb, keto-friendly, and Whole30. It’s different than most dairy-free and vegan broccoli cheese soup recipes because it’s also nut-free (no cashews!)! Cooks in just 5 minutes in your Instant Pot!
The nutrition information provided is a compilation of product testing, data provided by an independent testing facility commissioned by P.F. Chang’s, combined with the nutrient data from P.F. Chang’s suppliers, the USDA and nutrient database analysis of P.F. Chang’s recipes.
The rounding up of figures is based upon guidelines of the FDA. P.F. Chang’s provides nutrition information regarding.
Nourishing Ginger & Broccoli Soup (vegan) By admin. December 6, 2017. Timeline. October 23, 2018. Quick & Easy Eggs with Rice, Mushrooms, and Green Onions – Healthy Breakfast Recipe.
October 22, 2018. Blueberry Peach Smoothie: Low Calorie Post Workout Smoothie. October 21, 2018. This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch. 35 mins.
Easy. Healthy. Vegetarian.
List of related literature:
Homemade Chicken Broth is the best cooking liquid for this soup, but if you want to make this dish vegan, you can use Vegetable Stock instead.
Place all of the ingredients, except the arrowroot or cornstarch mixture and the parsley, in a large soup pot and cook, covered, over mediumlow heat for 30 minutes or until all of the vegetables are tender, stirring occasionally.
awesome collab. happen to follow both of your channels already, but I’d love to see you incorporate more vegan dishes on yours! it’s great to inspire meat eaters so they can see what rich and hearty dishes can actually be made without animal products. I’d love to see some eggplant recipes, I’m learning to use eggplant and I’ve never cooked it before!
I tried putting the potatoes raw, but even after boiling it for so long it had the raw flavor. I added water and boiled it for a long time but the raw potato smell does not seem to go. I would like it if it were boiled potato that you added. I am going to try adding boiled potato next time, but this time it is a disaster for me.
Ok, 1st of all, thank you for listing the ingredients below so I don’t have to leave this website and go to the internet! 2nd, “no fuss, no muss. I love how simple you do your recipes. Not a lot of exceptions and needless explanations, you know what you want to say, you simply express it and get right to the point. I call that short and sweet! TFS! btw, I will visit your friends channel, thanks for the heads up.
We Made it tonight! It was so delicious and filling ��. As a mom the true test was if my 3 year old would eat it? She licked her bowl clean! We will definitely make this again!
Just made this soup for dinner and I have to say that it’s absolutely amazing! I was really surprised how delicious it is! I only had about 4 cups of veggie broth so I used 2 cups of water. Also, the dried dill adds such an amazing flavor to the soup! Thank you so much for sharing this recipe, my family loved it.
I tried this soup… Once it was done it looked and tasted yummy…. But when I covered it with a lid and opened after 15-20 mins.. The whitish colour of soup was gone and it looked dark..just like potatoes turn when. We keep them out after cutting them… How to fix this.. Plz help!!
I had my doubts (mostly because I don’t like cooked broccoli). It’s really, really good, especially with a couple of croutons and some smoked farmhouse from Miyokos.
Lauren and John brought me here. Love your channel and I LOOOOVE broccoli soup and this recipe looks amazing, can’t wait to try this. Thanks for sharing:)
I made this tonight and it was delicious! Not one flavour overpowered the other, it all blended very nicely with a wonderful taste:) thank you for sharing!
Love Hot for Food! They are adorable… and I ALWAYS want to make their recipes (and I”m not vegan). Can’t wait to try both recipes. (PS: Oliver is psyched that this has dill in it. It’s his favorite!)
Beth, this is a wonderful recipe for Broccoli Soup. Great tricks adding potatoes and cauliflower for a silky and smooth result. It comes out so creamy but without the real and rich cream.
A tip for those without a blender, or whose blender is cheap like mine. You can do it with a hand blender (one of those tips for the mixers) but it has to be in small batches. At the end if you want it super smooth, pour it through a sifter. Now I hate wasting food, so whatever couldn’t pass through I froze it so I can add it to another recipe (potato gratin for example). If you still want to blend it, mind the steam that’s accumulating in the jug. I knew that, and since mine doesn’t have a tiny hole I had to open it every few seconds. Despite my efforts, the steam managed to push out the lid because my blender is blitzing everything up and down, and not just creating a regular whirlpool of the liquid. Thus, opening it every few seconds didn’t help and I made a small mess. That’s why I recommend the hand blender for those out there who don’t have the best equipment.
Coocked it and it was so yummy����I think with this recipe i can make actually any kind of vegie creamy soup, by changing just the brocoli into anything else?? Also, this amount for 2 people was enough for almost a week�� GREAT RECIPE IN SHORT��������
I’m subscribed to both your channels. I’m so glad to see Hot For Food getting such great exposure! Awesome videos! They both look so delicious and totally doable! ����
Thank you so much for this recipe, I made it for my friends yesterday and it was just the perfect warming meal. I love you videos hope there is more vegan ones soon
I don’t mean to be rude, but you look more nutritious than your healing nutritious homemade soup, I am homesick in this God damned miserable country And I am comforted before making your soup just by looking at you, Thank you.
I would mix patatoe puree with carrot (or other strong little sweet vegetable) puree for extra flavour, and add some cooked garlic too. The patatoe base only could be a problem for the ones looking for tasty.
Aya I tried it… It was very super tasty… I enjoyed it so much Al Hamad ll Allah…. I added garlic and the thyme for extra tasty…. Thank you very much… You really encourage me to me healthy… thank you… Love you
Love the addition of cauliflower for texture! Have you ever made cauliflower mash, Beth? It has suuuch a lovely texture, it’s an awesome replacement for mashed potatoes 😉
What a wonderful recipe!! Great nutritious ingredients and the use of potato/cauliflower in place of cream is so clever:) Cashews is also another great one I love to use. I’m saving this to make soon. I’m glad to find you through Hot For Food collab!
Wow!! This soup was absolutely delicious and as mentioned, it was very creamy. The dill really did kick it up a notch!! Thank you!! I’ll be making this soup often!!
awesome collab. happen to follow both of your channels already, but I’d love to see you incorporate more vegan dishes on yours! it’s great to inspire meat eaters so they can see what rich and hearty dishes can actually be made without animal products. I’d love to see some eggplant recipes, I’m learning to use eggplant and I’ve never cooked it before!
I tried putting the potatoes raw, but even after boiling it for so long it had the raw flavor. I added water and boiled it for a long time but the raw potato smell does not seem to go. I would like it if it were boiled potato that you added.
I am going to try adding boiled potato next time, but this time it is a disaster for me.
Ok, 1st of all, thank you for listing the ingredients below so I don’t have to leave this website and go to the internet!
2nd, “no fuss, no muss. I love how simple you do your recipes. Not a lot of exceptions and needless explanations, you know what you want to say, you simply express it and get right to the point. I call that short and sweet!
TFS! btw, I will visit your friends channel, thanks for the heads up.
We Made it tonight! It was so delicious and filling ��. As a mom the true test was if my 3 year old would eat it? She licked her bowl clean! We will definitely make this again!
Just made this soup for dinner and I have to say that it’s absolutely amazing! I was really surprised how delicious it is! I only had about 4 cups of veggie broth so I used 2 cups of water. Also, the dried dill adds such an amazing flavor to the soup! Thank you so much for sharing this recipe, my family loved it.
I tried this soup… Once it was done it looked and tasted yummy…. But when I covered it with a lid and opened after 15-20 mins.. The whitish colour of soup was gone and it looked dark..just like potatoes turn when. We keep them out after cutting them… How to fix this.. Plz help!!
I had my doubts (mostly because I don’t like cooked broccoli). It’s really, really good, especially with a couple of croutons and some smoked farmhouse from Miyokos.
I hated the soup and how can you make a soup with potato stock everyone pls add vegetable stock otherwise its gonna taste like liquid potato.
This is a wonderful recipe..
Instead I added shredded carrots.. And it turned out to be tasty..
My parents loved it too.
Thumbs up for this recipe.
Lauren and John brought me here. Love your channel and I LOOOOVE broccoli soup and this recipe looks amazing, can’t wait to try this. Thanks for sharing:)
I made this tonight and it was delicious! Not one flavour overpowered the other, it all blended very nicely with a wonderful taste:) thank you for sharing!
Love Hot for Food! They are adorable… and I ALWAYS want to make their recipes (and I”m not vegan). Can’t wait to try both recipes. (PS: Oliver is psyched that this has dill in it. It’s his favorite!)
Thanks so much for having us be part of the collabo Beth! We love you and we LOVE this soup recipe. Can’t wait to make a whole big batch:) xo
Beth, this is a wonderful recipe for Broccoli Soup. Great tricks adding potatoes and cauliflower for a silky and smooth result. It comes out so creamy but without the real and rich cream.
Have a very happy sunday in L.A.
Patricia.
A tip for those without a blender, or whose blender is cheap like mine. You can do it with a hand blender (one of those tips for the mixers) but it has to be in small batches. At the end if you want it super smooth, pour it through a sifter. Now I hate wasting food, so whatever couldn’t pass through I froze it so I can add it to another recipe (potato gratin for example). If you still want to blend it, mind the steam that’s accumulating in the jug. I knew that, and since mine doesn’t have a tiny hole I had to open it every few seconds. Despite my efforts, the steam managed to push out the lid because my blender is blitzing everything up and down, and not just creating a regular whirlpool of the liquid. Thus, opening it every few seconds didn’t help and I made a small mess. That’s why I recommend the hand blender for those out there who don’t have the best equipment.
Coocked it and it was so yummy����I think with this recipe i can make actually any kind of vegie creamy soup, by changing just the brocoli into anything else??
Also, this amount for 2 people was enough for almost a week��
GREAT RECIPE IN SHORT��������
I’m subscribed to both your channels. I’m so glad to see Hot For Food getting such great exposure! Awesome videos! They both look so delicious and totally doable! ����
Perfect recipe for our current blizzard weather. I may even have all the ingredients on hand. Definitely going to be checking out Hot for Food.
Thank you so much for this recipe, I made it for my friends yesterday and it was just the perfect warming meal. I love you videos hope there is more vegan ones soon
I don’t mean to be rude, but you look more nutritious than your healing nutritious homemade soup, I am homesick in this God damned miserable country And I am comforted before making your soup just by looking at you, Thank you.
I would mix patatoe puree with carrot (or other strong little sweet vegetable) puree for extra flavour, and add some cooked garlic too. The patatoe base only could be a problem for the ones looking for tasty.
Aya I tried it… It was very super tasty… I enjoyed it so much Al Hamad ll Allah…. I added garlic and the thyme for extra tasty…. Thank you very much… You really encourage me to me healthy… thank you… Love you
Looks simple and Yum. I shall try this now.
Could you please share the details about the song used?! Seems like a really nice salsa track!
I made this a few days it was gorgeous, so much so my 12 year old lad is asking for me to me again
I am about to make it again for him
Thanks
Love the addition of cauliflower for texture! Have you ever made cauliflower mash, Beth? It has suuuch a lovely texture, it’s an awesome replacement for mashed potatoes 😉
What a wonderful recipe!! Great nutritious ingredients and the use of potato/cauliflower in place of cream is so clever:) Cashews is also another great one I love to use. I’m saving this to make soon. I’m glad to find you through Hot For Food collab!
Wow!! This soup was absolutely delicious and as mentioned, it was very creamy. The dill really did kick it up a notch!! Thank you!! I’ll be making this soup often!!