Italian here! Minestrone literally translates to “big soup”. It’s true, there is no set recipe. My grandma makes it with Savoy cabbage, white beans, and potatoes, no tomatoes at all. She serves it over white rice.
I'm Italian and I would say these days we traditionally don't even put rice or pasta in minestrone, however some people might do it sometimes.. as you said, there's no recipe for minestrone! It's really just a bunch of vegetables, super vegan friendly! Sometimes we also take an immersion blender and blend the minestrone to make it thick and creamy, so you don't have the broth with the pieces but a sort of creamy soup. In that case we call it "passato di verdure" ("a blend of vegetables"😂).
Italians like to sprinkle parmesan cheese on their soup at the table. So... vegan parmesan, nutritional yeast blitzed with sunflower seed and salt. Also you can make your own veggie broth; just save all your veggie cuttings (instead of throwing away) in a zip lock bag in the freezer. When bag is full dump into a big pot if water with a bay leaf, salt and pepper. Boil away, strain and you have delish veggie broth. Thanks Derek, live your recipes.
Albert Bevia, creator of Spain on a Fork, has an excellent homemade veggie broth recipe. He also has tons of easy vegan recipes (he’s not vegan, but many his recipes are naturally veggie-heavy).
adding nutritional yeast as a garnish is perfect, because B vitamins are easily destroyed by heat! So adding it at the end of cooking, as opposed to during the cooking process, will retain more of those important vitamins!
Tip: Boil pasta separate from soup mixture. Drain pasta. Place drained pasta in serving bowl and put soup mixture on top of pasta. This prevents soggy/mushy pasta. Good job! Looks yummy! I love dipping my bread in soup too! My favorite part of eating soup is dipping the toasted bread. Blessings my Friend.
I don't really care what the video is about I just really love to see you talking and doing a lot of hand gestures, plus I always learn something from you❤😊
Hahah, Crystal edited some of this one and she made that comment. I recently heard someone say, besides the face the hands are the most expressive part of the body. :D I should put up more content, maybe more walking in the forest vids.
when I need good food ideas, AND a cute man being sweet and humble I watch Derek. When Crystal shows up it's a bonus day! and I love Barilla plant based pasta. It's very good and since it a mass produced product much cheaper than a lot of the others. It's the Barilla yellow box. You can make a lot of soup, or take a bath in that pot.
Yes appreciate the deep dive to get all the seasonings and flavors known! If y'all saw Game Changers talking about the Gladiators being barley eaters and you're wondering what the heck to do with barley, this could be a good place to throw some of that in as well
I’m just impressed those diced celery bits didn’t fall off the knife while you were swinging your arms around while talking. Mad skills! 😂 And I’m going to make this recipe today…yum! 😋
Derek! I’m Derrick, I’ve been a huge fan I’ve been vegan about 2 years or so and I’ve been cooking in a restaurant for about 6 years now. Love your content and vibes. In this video I heard that you don’t make your own veggie broth. Super easy all you do is save all your veggie scraps from previous meals, keep them in the freezer till you have about 2 large freezer bags full. Use your new large soup pot and top it off with water bring it to a boil and simmer that for about and hour or so. Reduce to your liking. Strain and decanter, boom “free” home made veggie broth! I’ve gotten a lot of great ideas from you just hope I can repay the favor. 🤙🏾
Nice Canadian Dinner Jacket! :-) Soup - Easy, Low temperature, Retains nutrients. I like to add quick cooking stuff when reheating some on subsequent days (green onion, shroom, bell pepper...)
Derek, it’s August 2023, and I just got back from the dentist - feeling week and hungry. I knew I couldn’t really chew till the Novocain wore off but I wanted soup. This minestrone soup came up, and it sounded good so I made it. I’m still waiting for it to simmer so that I can add the pasta. I did give it a taste test and it was definitely delicious. Great job.
My daughters and I made this tonight. It is so yummy! I was worried about the fennel, but it is beyond delicious! My 10 year old says it's the best soup ever!
Awesome video! My SAD eating hubby is trying to go more healthy and wanted to try out a soup!! This is gonna be awesome for him! I LOVED the content and really cooking along with you and learning your technniques. Keep em coming our way!
This is the soup inspo i needed! 😄 It just made the meal prep list for this week! Also, Summer Savory is an herb that is featured heavily in Acadian cooking ( French Atlantic Canada). It is used in almost every traditional Acadian dish. My ancestors either didn't know of any other herb or were just really really big fans! 😆
The colors in that plaid shirt really suit you. And I agree about cooking the pasta separately to avoid a giant container of leftover soup full of bloated pasta. I’ve done that with all noodle soups. Thanks for the inspiration!
Nice! Nice soup! Nice video! I do this very often, the thing I do differently, is that I boil my chickpea pasta separately and when is done I add it to the soup (this way the pasta does suck up all the nice broth)
Dude cookbook??? I have like 5 favorite vegan youtube channels and I always come back to yours for execution. When I get in the kitchen simplicity is key!! Love your sauces, meals and humor!! all are super easy and don't require 3 hrs and a bunch of bs ingredients that get used once . Keep it up!! Love Love Love
Dude you're hilarious. I cracked up when you kept saying 'last ingredient I promise' lol. As a college student this looks so simple but cozy. Since I'm limited to stovetop recipes this video is just what I needed. Will definitely be giving it a try!
TIp for using better than bouillon: If you have a scale, just put the jar on there and measure the amount you take out negatively in grams using a normal spoon. It is much easier and accurate than trying to measure it out with a tea/table spoon, and then spending ages trying to get the paste out of the deep-style measuring spoon.
@@HeronCoyote1234 I just use a spoon for bullion also but if you want a scale there is great one I just ordered a few weeks ago on amazon as per nutmeg notebook's advice. It's only 11 dollars US and it looks great, is easy to store because it's thin and not to big but it works great so far and will weigh things up to 11 pounds I think. It also does tare weight where you can put the bowl on it and then zero it out and weigh what you put in it afterwards. The brand is Vont.
I’m going to try this. I tried Your veggie stew from like 2 years ago and it was so good. You said you didn’t know how to make veggie broth, it’s so easy and so much better than store bought. Just keep a bag in the freezer and add your veggie scraps to it every time you cut veggies and when the bag gets full put the veggie scraps in a stock pot and fill with water. Let it come to a boil and add then salt to taste and whatever spices you like and simmer for 2-3 hours. Strain and pour into containers and it’s ready to freeze or use. I also drink a cup or two of it hot in the morning. Hope that helps.
Fresh basil is wonderful in minestrone,a little bit added at the beginning of cooking & the rest at the very end,along with a tblspn of olive oil about ten minutes before ready.i just put everything into the water in order of cooking time needed & skip the frying part.im also Italian & this is how my mum has always made it.
Hello Derek and thanks for the explanatory recipe on how to make minestrone soup. I make this soup every winter but I do change the veggies from time to time. The one vegetable I never cook in the soup is brussels sprouts because they should not be cooked for a long time. I personally love green beans with this soup
A must try! Always great content and great energy! Preparing myself and family for the cold season with this recipe for sure. Thanks again 🙌🏽💛 Blessings my brother!
That soup looks amazing! I feel like you could transform this into a delicious pasta bowl by changing the sauce to something thicker. Marinara type vibe. delicious!
Your energy is just simply unmatched!!!! (: I love how excited you get about good food, I love that you are so positive and genuine and I love that you give me awesome ideas for the kitchen!! 👌🏼😌 (I also LOVE Crystal as well!!) stay blessed everyone ✌🏼
As so many other of your viewers have stated, love the 'feel' of your videos. You do so much work for the videos and are always so positive and kind. Love your recipes, and really enjoy what you eat in a day. You definitely have a charisma about you. Thanks for all the vegan knowledge you share with us, along with all your positive vibes! Love your channel!
Great to have found your page! Been vegan for about 7 years - thanks for your passion and for being such a shining example. I love making soups too - great to make ahead and take on our VanLife camping adventures. Look forward to following your channel 😊🚐
I will try this soup very soon as its getting cold in Quebec. i think I will add greens with the peas ( kale or Spinach 🤔 ) please more soup receipe in your new comfy food ebook.
Thank you for this recipe!! Looks delicious. 🤤 Making minestrone soup is probably #1 on my soup list at the moment, with my second one being a lentil soup lol I've been wanting to make some, but haven't bothered to really look into any recipes yet. You just made that easier for me! =D I'll definitely try this the next time I decide to cook something that takes longer than pasta. 🤣
Perfect timing - I've been looking for a good soup to meal prep. Definitely going to try this out! 👍 Edit: I've just made this and it was delicious! Nice one Derek!
Love this with barley or rice and also a generous amount of miso paste to provide the salt content and added flavor. Might be the beef barley soup that my mom made that inspired my recipe .
hi its sooo easy to make ur own veggie broth at home. save up all your amazing veggie scraps until u have a gallon bag full. if it takes awhile just keep the scraps in the freezer. when u are ready to make the broth put all the scraps in your instapot, add water to fill line and then hit the soup button, let it cook and release and voila you have ur own broth!! u can season it anyway u want. u can freeze some or store in mason jars in the fridge like I do. this way u don’t waste scraps and u don’t buy more packaging!!
I watched this in bed this morning because I was feeling lazy, and then I went outside and discovered it was finally one of our first cool days here in Texas! You inspired me to make soup tonight :) I do a recipe somewhat similar to this with lentils and chickpeas, and pretty much any vegetables I can find. I like to blend a portion of the soup and put it back in the pot to give it more of a stew consistency. I also love garnishing with fresh ingredients like avocado or chives (and nooch cause we gotta protect those heat-sensitive B-vitamins) to just give it that extra pop. Thanks for the inspiration!
10:43 "I'm not a fan of bean water, unless it is coffee" - Derek (2021)
Italian here! Minestrone literally translates to “big soup”. It’s true, there is no set recipe. My grandma makes it with Savoy cabbage, white beans, and potatoes, no tomatoes at all. She serves it over white rice.
True! I hav Swiss German influence and we make it depending on the veggies in season...
I have made minestrone so many times, but I don't think it's ever been the same twice. :)
Good soup
Great video and recipe tips. I really liked this format. Thanks for sharing it. Best wishes!
half polish household growing up and we always made it with whatever veg we had, fuseli and kidney beans
Fennel seeds make any dish taste like it’s got Italian sausage in it. Great for us vegans who miss Italian sausage.
I love it on pizza for that exact reason!! Sometimes ill sprinkle on some smoked paprika too. Its a dream combo!
Why do you miss sausage? We are herbivores yes? That's why we insist we are healthy eating this way.. Sausage is dead rotten flesh
@@carefulyoureprojecting858 it’s not the sausage or the texture I miss. It’s just the fennel taste.
@@HeronCoyote1234 yes.... The fennel taste ... yes.😉
You suppress those craving deep deep down girl. Let's all kid ourselves for the animals.
Go away. If you think you would eat meat without the herbs used to flavor it, go ahead.. see how “ good “ it tastes
I'm Italian and I would say these days we traditionally don't even put rice or pasta in minestrone, however some people might do it sometimes.. as you said, there's no recipe for minestrone! It's really just a bunch of vegetables, super vegan friendly! Sometimes we also take an immersion blender and blend the minestrone to make it thick and creamy, so you don't have the broth with the pieces but a sort of creamy soup. In that case we call it "passato di verdure" ("a blend of vegetables"😂).
Italians like to sprinkle
parmesan cheese on their soup at the table. So... vegan parmesan, nutritional yeast blitzed with sunflower seed and salt. Also you can make your own veggie broth; just save all your veggie cuttings (instead of throwing away) in a zip lock bag in the freezer. When bag is full dump into a big pot if water with a bay leaf, salt and pepper. Boil away, strain and you have delish veggie broth. Thanks Derek, live your recipes.
Albert Bevia, creator of Spain on a Fork, has an excellent homemade veggie broth recipe. He also has tons of easy vegan recipes (he’s not vegan, but many his recipes are naturally veggie-heavy).
adding nutritional yeast as a garnish is perfect, because B vitamins are easily destroyed by heat! So adding it at the end of cooking, as opposed to during the cooking process, will retain more of those important vitamins!
Tip:
Boil pasta separate from soup mixture. Drain pasta. Place drained pasta in serving bowl and put soup mixture on top of pasta. This prevents soggy/mushy pasta.
Good job! Looks yummy! I love dipping my bread in soup too! My favorite part of eating soup is dipping the toasted bread.
Blessings my Friend.
Good point. I use Barilla Protein+ pasta, which doesn’t turn mushy when cooked and left in broth for days.
Best tip. It also prevents the pasta from soaking up all the liquid and become soggy if you want to store leftovers later
When the Romans were conquering Italy? Oh Derek 🤣
Love a good soup in winter, looking forward to giving it a go!
Dude I just bought a hand blender thingy I’m eating tons of veggie soups with spices pumpkin soup butternut squash …it’s like baby food but delicious
Try bone broth...really good dude.
I got an immersion blender too! I made garlic ginger butternut soup!
@@webofstarlight I just get a frozen bag of veggies kinda boil it drain it a bit add spices blend it up like mush it’s really good with ezequil bread
What a great selling point
@@sonofvicvega816 🤣🤣🤣🤣🤣
I don't really care what the video is about I just really love to see you talking and doing a lot of hand gestures, plus I always learn something from you❤😊
Hahah, Crystal edited some of this one and she made that comment. I recently heard someone say, besides the face the hands are the most expressive part of the body. :D I should put up more content, maybe more walking in the forest vids.
when I need good food ideas, AND a cute man being sweet and humble I watch Derek. When Crystal shows up it's a bonus day!
and I love Barilla plant based pasta. It's very good and since it a mass produced product much cheaper than a lot of the others. It's the Barilla yellow box.
You can make a lot of soup, or take a bath in that pot.
I love your energy! You literally make me feel happier every time I watch one of your videos. Your so positive and inspirational! Thank you x
Comfort food at its best 🥣
Yes appreciate the deep dive to get all the seasonings and flavors known! If y'all saw Game Changers talking about the Gladiators being barley eaters and you're wondering what the heck to do with barley, this could be a good place to throw some of that in as well
Definitely soup season! Minestrone, can't go wrong here. Awesomely prepared!👍👍
Thank you for the awesome comment!
I’m just impressed those diced celery bits didn’t fall off the knife while you were swinging your arms around while talking. Mad skills! 😂 And I’m going to make this recipe today…yum! 😋
Derek! I’m Derrick, I’ve been a huge fan I’ve been vegan about 2 years or so and I’ve been cooking in a restaurant for about 6 years now. Love your content and vibes. In this video I heard that you don’t make your own veggie broth. Super easy all you do is save all your veggie scraps from previous meals, keep them in the freezer till you have about 2 large freezer bags full. Use your new large soup pot and top it off with water bring it to a boil and simmer that for about and hour or so. Reduce to your liking. Strain and decanter, boom “free” home made veggie broth! I’ve gotten a lot of great ideas from you just hope I can repay the favor. 🤙🏾
Nice Canadian Dinner Jacket! :-) Soup - Easy, Low temperature, Retains nutrients. I like to add quick cooking stuff when reheating some on subsequent days (green onion, shroom, bell pepper...)
Haha that pic with the bowls of minestrone. You rock, Derek! Thank you!
Love this soup! I watched the video again and learned what twin pillars and pulse pasta is. You are incredible!!!
Who doesn’t love soup season?! Thanks for the dinner idea!
Derek, it’s August 2023, and I just got back from the dentist - feeling week and hungry. I knew I couldn’t really chew till the Novocain wore off but I wanted soup. This minestrone soup came up, and it sounded good so I made it. I’m still waiting for it to simmer so that I can add the pasta. I did give it a taste test and it was definitely delicious. Great job.
Just made this and its gold! Perfect for a fall day :)
I cooked pasta separately, as suggested by another user
My daughters and I made this tonight. It is so yummy! I was worried about the fennel, but it is beyond delicious! My 10 year old says it's the best soup ever!
Awesome video! My SAD eating hubby is trying to go more healthy and wanted to try out a soup!! This is gonna be awesome for him!
I LOVED the content and really cooking along with you and learning your technniques. Keep em coming our way!
I made this over the holidays while visiting (non-vegan) family and they loved it. Perfect for colder weather. Love your well balanced recipes.
This is the soup inspo i needed! 😄 It just made the meal prep list for this week! Also, Summer Savory is an herb that is featured heavily in Acadian cooking ( French Atlantic Canada). It is used in almost every traditional Acadian dish. My ancestors either didn't know of any other herb or were just really really big fans! 😆
Will definitely be making this recipe . . . and your shirt really POPS!
Thank you! I love this shirt/toque combo!
The colors in that plaid shirt really suit you. And I agree about cooking the pasta separately to avoid a giant container of leftover soup full of bloated pasta. I’ve done that with all noodle soups. Thanks for the inspiration!
Nice! Nice soup! Nice video! I do this very often, the thing I do differently, is that I boil my chickpea pasta separately and when is done I add it to the soup (this way the pasta does suck up all the nice broth)
Just tried this today in the Instant Pot and it's turned out great. Thank you Derek 😃
Dude cookbook??? I have like 5 favorite vegan youtube channels and I always come back to yours for execution. When I get in the kitchen simplicity is key!! Love your sauces, meals and humor!! all are super easy and don't require 3 hrs and a bunch of bs ingredients that get used once . Keep it up!! Love Love Love
Dude you're hilarious. I cracked up when you kept saying 'last ingredient I promise' lol. As a college student this looks so simple but cozy. Since I'm limited to stovetop recipes this video is just what I needed. Will definitely be giving it a try!
I was never able to use a stove in college lol we just had a microwave and that was it. No toaster or anything just microwave
Loved the energy, the shirt and the recipe! That soup would make a great fall dinner!
TIp for using better than bouillon:
If you have a scale, just put the jar on there and measure the amount you take out negatively in grams using a normal spoon. It is much easier and accurate than trying to measure it out with a tea/table spoon, and then spending ages trying to get the paste out of the deep-style measuring spoon.
Wow I’ve never thought of this! Thanks for sharing 🙂
Yes! I do this with lots of stuff. The "negative" is utilized far too little (but I use it all the time).
I just use the measuring spoon to stir the bullion in the hot water, as I don’t have a scale.
@@HeronCoyote1234 I just use a spoon for bullion also but if you want a scale there is great one I just ordered a few weeks ago on amazon as per nutmeg notebook's advice. It's only 11 dollars US and it looks great, is easy to store because it's thin and not to big but it works great so far and will weigh things up to 11 pounds I think. It also does tare weight where you can put the bowl on it and then zero it out and weigh what you put in it afterwards. The brand is Vont.
@@veganpeace_ATX thank you. I’ll check it out.
It is finally getting colder here. I can't wait to try this
Soup is very forgiving.
Just throw it all in there and have a great meal.
Loved this video! More like this please, since the cold is coming ❄️☃️
Yum. Love hearty soups. Will make this for sure. Happy T Give Derek and Crystal 🍁 🍂
I’m going to try this. I tried Your veggie stew from like 2 years ago and it was so good. You said you didn’t know how to make veggie broth, it’s so easy and so much better than store bought. Just keep a bag in the freezer and add your veggie scraps to it every time you cut veggies and when the bag gets full put the veggie scraps in a stock pot and fill with water. Let it come to a boil and add then salt to taste and whatever spices you like and simmer for 2-3 hours. Strain and pour into containers and it’s ready to freeze or use. I also drink a cup or two of it hot in the morning. Hope that helps.
It's Flannel Season! 💃👏
Fresh basil is wonderful in minestrone,a little bit added at the beginning of cooking & the rest at the very end,along with a tblspn of olive oil about ten minutes before ready.i just put everything into the water in order of cooking time needed & skip the frying part.im also Italian & this is how my mum has always made it.
Hello Derek and thanks for the explanatory recipe on how to make minestrone soup. I make this soup every winter but I do change the veggies from time to time. The one vegetable I never cook in the soup is brussels sprouts because they should not be cooked for a long time. I personally love green beans with this soup
Yummy and easy to follow. Minestrone will be on the menu this week, for sure.
I love the color and pattern of your flannel! Reminds me I need to get some! The soup is looking yummy so far! Not finished with the video yet!
Pureed pumpkin adds another great flavor for soup base. I usually just cook my veggies in the broth so this is another way of doing it.
Peasant foods are always the best 👍
This soup is amazing! Absolutely one of my favorites!
A must try! Always great content and great energy! Preparing myself and family for the cold season with this recipe for sure. Thanks again 🙌🏽💛 Blessings my brother!
Great idea for the cooler weather. I’m making a big batch of vegetable soup tomorrow. I make 20 quarts at a time and freeze a bunch.
That soup looks amazing! I feel like you could transform this into a delicious pasta bowl by changing the sauce to something thicker. Marinara type vibe. delicious!
Your energy is just simply unmatched!!!! (: I love how excited you get about good food, I love that you are so positive and genuine and I love that you give me awesome ideas for the kitchen!! 👌🏼😌 (I also LOVE Crystal as well!!) stay blessed everyone ✌🏼
This soup was amazing. The seasoning were on point.
Hey, can you go over why you eat sprouted bread and why it is stored in the freezer?
As so many other of your viewers have stated, love the 'feel' of your videos. You do so much work for the videos and are always so positive and kind. Love your recipes, and really enjoy what you eat in a day. You definitely have a charisma about you. Thanks for all the vegan knowledge you share with us, along with all your positive vibes! Love your channel!
Love soup of all kinds. Thanks for sharing.👍❤️😊
Wow that looks like a delicious hearty soup. I can't wait to try making it.
Yum! We make minestrone almost exactly the same, only we add nutritional yeast flakes and sweet paprika!
I've never been much of a soup fan, but I'll have to try this! I might be converted 🙂
Great job making soup from scratch looks tasty 👍🏼 Love your new stock pot!
That pot looks SO deep. :) I have been craving soups lately too! Thanks for the great video.
Yuummmm....I LOVE all your recipes, Derek, so I can't wait to try this one!!!
I'm making this today!! Perfect for a cold fall day, thank you!
Can you give advice for new vegans or plant-based eaters? Also a video on fasting would be awesome when you get the chance. Thanks Derek!
I found your channel 2 days ago I went vegan about a year ago now as of September and man these recipes look good and give me inspiration!
Great to have found your page! Been vegan for about 7 years - thanks for your passion and for being such a shining example. I love making soups too - great to make ahead and take on our VanLife camping adventures. Look forward to following your channel 😊🚐
Do watch/read Chef Jaime Oliver too. His soup easy does it
I will try this soup very soon as its getting cold in Quebec. i think I will add greens with the peas ( kale or Spinach 🤔 )
please more soup receipe in your new comfy food ebook.
Love love soups 🍲 ❤
Will definitely be making this soon! Thanks Derek!
Thank you for this recipe!! Looks delicious. 🤤 Making minestrone soup is probably #1 on my soup list at the moment, with my second one being a lentil soup lol I've been wanting to make some, but haven't bothered to really look into any recipes yet. You just made that easier for me! =D I'll definitely try this the next time I decide to cook something that takes longer than pasta. 🤣
Great job!!! I’m very motivated to make this!!!! Thank you!!!!
Made a variation of this soup for dinner tonight, its delicious. Thanks again for all your dinner ideas 💡
Super yummy! I love soup.
Roast some red capsicum/peppers slice them up and throw them in at the end... next level yum 😁
Soup is life!
Perfect timing - I've been looking for a good soup to meal prep. Definitely going to try this out! 👍
Edit: I've just made this and it was delicious! Nice one Derek!
I love soup and I never know how to make it good! Thanks so much for this video !!! 😊
Yummy. I am totally making this today. I have an opened can of crushed tomatoes and was looking to make tomato soup. 😋
Love this with barley or rice and also a generous amount of miso paste to provide the salt content and added flavor. Might be the beef barley soup that my mom made that inspired my recipe .
Thanks Derek!!! Definitely going to have minestrone on the menu soon
Looks delicious! I always like a little nooch in my soup too. :)
or at least on top : )
Looks tasty and full of amazing nutrients 🙌😍
Fantastic recipe. I'll make it next week. I already know it will be delicious
your minestrone soup is so yummy i love it
Love me some soup. Thanks for sharing!
Perfect timing, mate! It's getting cold here and I was thinking about making a big batch of a nice soup. Now I know which soup I will make :-)
Love you, Derek!
you are such a amazing chef !! thank you for this recipe , i have been looking for Minestrone soup ! .. thank you thank you !!
Will be making this tonight! Looking forward to it!!
you nearly killed me with the savory bit LMAO it was just too real.
Yep. This is my meal prep lunch for work this week 👏🏾
Yes, yes, and yes! Making this for dinner!
This puts me in such a fally mood! Today was the first day it snowed where I’m at
Another great recipe for the books.
Was literally making a random thing of soup when I got the notification for this video lol yours looks delicious 🤤
hi its sooo easy to make ur own veggie broth at home. save up all your amazing veggie scraps until u have a gallon bag full. if it takes awhile just keep the scraps in the freezer. when u are ready to make the broth put all the scraps in your instapot, add water to fill line and then hit the soup button, let it cook and release and voila you have ur own broth!! u can season it anyway u want. u can freeze some or store in mason jars in the fridge like I do. this way u don’t waste scraps and u don’t buy more packaging!!
I watched this in bed this morning because I was feeling lazy, and then I went outside and discovered it was finally one of our first cool days here in Texas! You inspired me to make soup tonight :) I do a recipe somewhat similar to this with lentils and chickpeas, and pretty much any vegetables I can find. I like to blend a portion of the soup and put it back in the pot to give it more of a stew consistency. I also love garnishing with fresh ingredients like avocado or chives (and nooch cause we gotta protect those heat-sensitive B-vitamins) to just give it that extra pop. Thanks for the inspiration!
I have some of that chickpea pasta in the cupboard! Def making this, looks delish! 😋
Made this soup tonight! So yummy!
Great recipe, Derek! I can’t wait to try this!
Definitely making this. Loved this video. Thanks.
The soup looks delicious!!! 😍