Thanks for watching and taking the time to leave a comment, much appreciated. I like coconut milk too, so I might give this a try with this soup. Do you add coconut in most soups, or just in this one in particular?
Amazing! Absolutely, gust give it a try, it was delicious ❤️ Thanks for watching 👨🍳 and if you'll have any questions about it, just drop me a comment, happy to help if I can✅
Thank you for the tip, Stephanie! Yes, that would work too, but adding some raw kale at the end makes it more vibrant and it keeps it green for longer period of time. :)
Hi, thanks for getting in touch. Now if you want to make it homemade, there will be a bit of effort but totally worth it. Worst case scenario, use a vegetable stock cube. Ingredients 2 large carrots 2 stalks celery 1 large onion 1 tablespoon olive oil 1 bunch green onions, chopped 8 cloves garlic 8 sprigs fresh parsley 6 sprigs fresh thyme 2 large bay leaves 2 quarts water Chop carrot, celery, and onion into 1-inch chunks. Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes. Add water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes. Strain. Discard vegetables.
➡️Make sure to check my green spinach and garden pea soup: ua-cam.com/video/UmsoI88PzAY/v-deo.html
Tried it and it was Delicious.
Well done 👏🏻 Great to see the good results and thanks for watching 🙂
Thx for the recipe - I always add a can of coconut milk at the very end - gives it a beautiful flavour - cheers from Canada 🇨🇦
Thanks for watching and taking the time to leave a comment, much appreciated.
I like coconut milk too, so I might give this a try with this soup.
Do you add coconut in most soups, or just in this one in particular?
This looks great! I'm going to try this soon. Thanks!
Amazing! Absolutely, gust give it a try, it was delicious ❤️
Thanks for watching 👨🍳 and if you'll have any questions about it, just drop me a comment, happy to help if I can✅
I have so much kale in my garden and end up not eating it at all this seems like a good way for me to use up my kale.
Lucky you 🥳 I hope you will like it. Pls let me know after you cook it 👋🏻
Gonna make this now.
Great to hear this, Donna, please keep me posted, I am curious to know if you'll be happy with the results. 👨🍳
Made it. Loved it. Feel healthier for it ❤️
Glad to hear this!👏
Thanks
You're welcome 🙂 Are you planning to give it a go?
Bravo! 😃
Thank you, I am happy that you like it. 👨🍳
If you would like your kale to stay green. Blanch first and then just add it to the blender after you make the stock😉
Thank you for the tip, Stephanie!
Yes, that would work too, but adding some raw kale at the end makes it more vibrant and it keeps it green for longer period of time. :)
@@KitchenDraft two great chefs at work! ☺️
Boom...we have a team!🧑🍳👨🍳🙂
Looks so yummy and tasty 😍🤤
Thank you! Have you considered making it?😁
@@KitchenDraft Yes, Sure😍
@@SmallKitchen7 that's great, keep me posted to see how it worked for you 🧑🍳
What is the stock made of,sorry i didn’t understand
Hi, thanks for getting in touch. Now if you want to make it homemade, there will be a bit of effort but totally worth it. Worst case scenario, use a vegetable stock cube.
Ingredients
2 large carrots
2 stalks celery
1 large onion
1 tablespoon olive oil
1 bunch green onions, chopped
8 cloves garlic
8 sprigs fresh parsley
6 sprigs fresh thyme
2 large bay leaves
2 quarts water
Chop carrot, celery, and onion into 1-inch chunks.
Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
Add water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
Strain. Discard vegetables.
@@KitchenDraft thank you