THE BEST VEGETABLE SOUP 🍲 Deliciously simple recipe to warm your soul!
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- Опубліковано 15 жов 2021
- It is officially Fall (here) which means that it is time for soup. What better way to start the season than with a delicious Plant Based Vegan Vegetable Soup. This soup can either be made to be light and brothy or thicker and more robust depending on your preference just by cutting the vegetable stock. This recipe was inspired by a friend asking us, “Can you just show me how to make a super simple vegetable soup that I can make myself?”
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Another amazing recipe. Thank you Jill. I made this today and both my husband and I loved it. We have been on the plant based journey for over a year now and it's been life changing. :)
FANTASTIC!
Hello. I made this for dinner tonight. The only change I made was I used Yukon potatoes because that is all I had. So easy, so good. Will make this again. Thank you for sharing the recipe.
I have just completed a 40 day fast to let go of my bad eating habits and now want to go WFPB. I was a proper junkfood vegetarian before but trying to be vegan. You're channel is a treasure-trove for me. Thank you so much!
Will definitely get your books to show my support.
Thank you Catriona 😊Good luck on your journey
Well done you will feel so much better.
I keep a crockpot full of veggie soup going from September-March. I'm a vegan and live alone, so it's perfect. This looks absolutely awesome!
Thank you so much for sharing your No SOS, No Salt, Oil or Sugar recipes.
I'm so happy to have found your channel. Keep up the good work. 👍
Made this with a couple twists .. I added air fried mushrooms, they needed to be used,& I love mushrooms, & I had no spinach so, I used a bag of frozen kale. Had a bowl for lunch yesterday & it occurred to me that that chewiness of the mushrooms & the smoke paprika flavour reminded me of eating clam chowder .. not fishy of course! Anyway, it’s a keeper!
this looks like a good base for a barley soup.
Yesss
My husband and I are having this for lunch right now. Love the seasoning. My tweaks were to add a few more potatoes as I like more of a stew consistency and I also added about 1/3 cup of Frontier Co-op's Deluxe Dried Vegetable Blend, and swapped kale for the spinach. Another keeper from Jill! Thank You!
Thank you for Sharing . As the weather here in Manitoba Canada begins its cold winters this delicious vegetable soup will be prepared to enjoy as a meal to warm up with .
This actually is THE BEST SOUP thank you Jill. The only change I made was I added some fresh mushrooms in while the onion was sautéing and by the way it was the first time I use the saute function and it really works well.
Looks amazing!
It looks delicious. Can’t wait to try it next week. I finally ordered your book and I’m so excited that it will be arriving tomorrow because I get to make more of your recipes soon.
This looks so good and I am already in the mood for soup.
❤️I Love Fall Too, Thank You So Much❤️
Made this yesterday and it is perfect!!
Looks like it was super tasty, awesome pot o soup there Jill, well done! Smoked Paprika is good in everything: noted.
I have your apple crisp recipe in the oven baking as I type this, so THIS looks like it would be perfect for dinner and followed up with the apple crisp for desert! Thank you for all your recipes! ( I also use smoked paprika in so many dishes, love it! )
FANTASTIC!
I became a MEMBER last night!!!
Thanks for sharing 🙏
I’m going to go make this right now!!
This looks so yummy.
Love your recipes!! Smoked paprika is one of my favorite spices too as well as chipotle powder!
Made this today with 1 qt of broth, and we loved it!
I made the soup today. It was SOOOO Good! Thank you for sharing.
This looks soooo Yummy,I'm thinking I should make this today,😍Thank you my dear for sharing today🙏🌼🍜🍲💙
Hi Jill, made the soup and it was delicious. Also, just wanted to say that I was reviewing some of your older videos and liked the beginning music much better back in the day. :)
Yum!!!😋
Or, you can just blend some of the potatoes to make it thicker. I love smoked paprika, too!! We're just now getting cooler temps here in Central Tx, this soup will be on my menu. Thanks!
I make a vegetable soup similar to this quite often. Last time I made vegetable soup I added a chopped up rutabaga. It added so much flavor.
excuse me please....Aussie here....may i just ask...what the hell is a rutabaga?? i thought it was a car??
I love all your recipes, and I can see this IS going to be one of my favourite go to’s 🌱😉👍🏼
Thankyou as well Jeffery!👍🏼🌱
yummmm I lovvvve soup and freeze it so I have some quick food, we are in the fields harvesting right now so I have have limited time in the kitchen,,,,I love love my instant pots too, thankyou
Just threw this into my instapot for an after 8:30 pm dinner. We have wildfire smoke induced coughs that have turned very pneumonia sounding on my 87 year old mom. Hoping this will be a delicious pick me up tide us over yucky feelings soup. Looks and smells delicious. I was out of frozen spinach and kale so I added cut up frozen broccoli…had to get the greens in plus I have some fresh beet tops I’m going to add in the end to just sort of wilt
This soup looks great. I look forward to making it and cannot wait to taste it! But may I ask why you use a bought veg broth? It is so easy to make your own using the scraps from your veggies (carrot skins, tops, etc, celery bits you chop of the ends and the strings you peel off, onion skins, garlic skins, etc..)just stave in the freezer until you have enough to make your stock...as plant based, you won’t need to wait long for getting enough. I make a batch at least once a week while I am cooking dinner. Pour the scraps into a pot, top with water, fresh herb stems if you have used fresh herbs like thyme, parsley, rosemary, oregano, etc, or some dried herbs, a bay leaf or two, some peppercorns, whatever you like, then bring to a simmer. Allow it to simmer gently until everything is soft and the water has turned a beautiful color, then I allow it to cool before pouring the broth out into a strainer lined with some muslin or a clean cotton tea towel and just let it drain. Throw the spent veg scraps out and then jar up or bag up the broth. Label it and date it. No need to worry about added fats or salt. If you a want deeper depth of flavour roast some of the scraps. I even use any left over roast veg that we do not have enough of to make a complete meal. I promise you it is far better than any shop bought broth/stock and it is basically free because you were just going to throw those things away and it does not take a real time commitment or effort to make it, no matter how busy your life is. In the summer I even add corn cobs and the inner corn husks, even the silk from the corn, etc, pea pods, bean trimmings, you name it. I do not use the potato trimmings and I tend to save my broccoli and cauliflower leaves and stem trimmings as well as any asparagus ends in a separate container in the freezer for making soups that will have those strong flavours in them. You can even can the broth if you are a person who likes to can, but you can also freeze it if you have loads of veg scrap! Or, you can just make up a weeks worth and pop in in a jar or two and keep in the fridge to use during the week. It is not difficult and does not take much time and almost zero effort. You could even make it in the instapot if you so wished to make it faster. Making your own means you know exactly what is going in there too.
Your comment is 2000% correct!!
100% plant-based gives those scraps and leftovers that can and should be used to maintain a healthy diet.
Like you say... the broth can be made while you are cooking other things.
I use my crockpot on low which keeps the mixture on a low simmer for a few no fuss hours, and the result is flavor through the roof!!
HUGE flavor compared to the processed, store bought broth.
Interesting that the channel made no comment to your suggestion....
No doubt that in ancient times STOCK/BROTH was created exactly the way you describe.... there was nothing that was thrown away when every morsel was the difference between life and death.
Even rain water was cherished so that rain water needed herbs and remedies cooked in it to kill bacteria and fungus that could make humans ill..... hence, Stock and Broth.
Hello, I don’t have an instapot. I will have to either use a soup pot or a Dutch Oven. This recipe looks delicious. Thanks.
Nice, I much appreciate the work you do and just bought your cookbook!💪 To thicken up you can also take out a ladle of soup and blend it completely :)
YUMMY!
"Eat those veggies mmmm" 😋😁 i like it wen u clip yr hair back wen u cook, then u let it hang loose at the very end😜looks beautiful 😍
I ordered your first cook book just recently and love it ! When can volume II cook book by ordered ?
Hi Beth, you can sign up on our mailing list for the second cookbook. We are self publishing the second one so we can do more cool stuff with the book and incorporate feedback from our awesome audience! The project page and sign up is here: community.plantbasedcookingshow.com/plant-based-cooking-made-easy-cookbook-volume-2
This looks delightful! I’d love it if you would also show how to make it without the pressure cooker.. I don’t have one and I’m going to try this in a pot on the stove…. Love your recipes and have your recipe book!! I’m with you on soup too…. My favorite!!
Yes, this works on the stovetop too 👍
Satè the onions and then add everything else and cook for at least 35 minutes.
@@wholefoodplantbasedcookingshow Have to look at your video--the husband just made some soup the other day but we were hesitant to use the i-pot pressure cooker setting (thought that the canned or frozen veg would get too mushy)?
Thanks for your work--so very helpful!
More soups please :-)
Looks great. I was just looking up soup recipes today when I got this notification! I find it interesting that we incorporate both the metric system of measurement with the Imperial system of measurement. I often need to convert one to the other. As a Canadian who grew up learning metric (with parents who used Imperial) I still find to this day that I use a mix of both and get stumped easily when I need to flip it. I measure weather in C and oven temperature in F.
That is funny, I never even realized that. 😊
I’m Canadian too, but I gotta tell ya when I get stumped I run to Google 😉👍🏼🌱
@@jane5839 agreed, every time.
So true, I noticed that too, how Jill was in litres with the veg broth all of a sudden without batting an eyelash. LOL! Good on her! She's clearly bi-measuremental and has no problem with either, which is amazing. I'm (continental) European so grew up metric only my whole life. Imperial is a nightmare for me very often, especially when reading articles and the author describes things only in Imperial, for instance. I always cry foul thinking would it kill them to put metric for the rest of the world in the brackets there so that we don't have to google like crazy all the time? LOL!
I’m looking forward to making this very soon. I often make soups with crushed tomatoes and/or diced tomatoes so I can’t wait to try paste instead.
Good video
I'm making this on the stovetop. I'm assuming since you didn't mention that when I make this it doesn't need a cover. Is that right? I'm making it now actually. Smells down right yummy.
Right 👍❤️
I want to make this in my crockpot.
I don’t have an instant pot. How long should I cook it in a large pot?
35-40 minutes
I wonder if mushrooms instead of potatoes will be good
Great recipe. What about adding mushrooms to the soup instead of the tomato sauce?
Mushrooms would be great!
Hi Jill I purchased your cooking course how do i login
This is not good, hear me, this is Great! The puerto Rican beans one is GREAT, this one is GREAT
If you open the bottom of the tomato paste as well as the top -- all the paste slides right out😁
And if you have left over tomato paste, put it in ice cube trays and freeze.
Will this soup fit in a 6 quart instant pot?
Yes 👍
Would this be good with mushrooms?
Yes
How many quarts does your pot hold?
8
I don't have a pressure cooker. How can I make this is a Dutch oven?
You can cook this on the stovetop on medium high for at least 30 minutes or until the potatoes are soft.
@@wholefoodplantbasedcookingshow Thank you!
Hi. Love your channel but FYI one thing that specific broth has sunflower oil in it. Please recheck the label.
I've stopped using veggie broth or cubes--I just throw in some extra herbs w water (seems to be okay)
Thank you for catching that. I always check the labels but made the mistake with this one, unfortunately. I have had to change so many of the things we are used to buying because our stores are running out of supply. I think I ended up getting this because it was the only other vegetable broth that they had available and didn’t check it.
@@wholefoodplantbasedcookingshow No problem and I totally understand as i have made many mistakes with labels, oil free is not easy but its worth it, I been using Kettle & Fire Vegetable Broth and the Plantstrong Mushroom broth is also good! Check them out at Whole Foods! and once again love your channel! Keep it up!
@@sharonoflondon3365 Great idea!
@@718roseme4 so sweet!
Also lemon or lime juice -a splash of that always brightens
I am considering going vegan/plant based and low oil and am utterly lost. :(
I will try this recipe as it is getting cool here.
Hi You are welcome to check out our 28 day course that will walk you through making the switch. This link will knock 20% off the price: plantbasedcookingshow.com/govegan/
It doesn’t have to be hard to make the switch!
comon... oil does adds flavour. If anything it's not adding fully packed nutrients with its fiber. Which i agree its not healthy. Il defenitely try this tonight. Pressure cook on low or high?
High
@@wholefoodplantbasedcookingshow thank you very much for helping so many people with this channel
How come you don't add a little salt? I find when I make soup, if I don't add a little, it takes blah! Does your broth have some perhaps?
I wanted to buy the nutritional yeast...but the price is prohibitive...
Any nutritional yeast will do 👍
It's not clear what size Instant Pot is being used here. I think it's the large 8 quart. I have a standard 6 quart, and I'm not sure this recipe will work; you're not supposed to overload the Instant Pot. Because of this I most likely won't make this soup.
*Autumn :P
No oil???!!!! . Great Cesar's ghost
I would love to see you make a nice vegan healthy stew it's a good meal for this time of year and popular by many even non vegans love a Vegetable stew this time of year when people are getting sick 🌱💚
plantbasedcookingshow.com/2020/12/27/vegan-stew-with-cornbread-dumplings/
plantbasedcookingshow.com/2017/12/18/mushroom-bourguignon/