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Recipe in my long form vid. ruclips.net/video/UhsachWN9wU/видео.htmlsi=RViYsMSLbeG7mDEp To make jalapeno cheddar version simply dice up two roasted jalapeno peppers (i remove seeds) and grate 2 ounces of extra sharp aged cheddar. Mix these ‘add ins’ into the semi mixed dough just after the water gets absorbed into the flour, but before the actual kneading begins.

Looks good

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I need the recipe please

Nice. 😂

Like this vid if you want the recipe!!

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RECIPE & Links BELOW!! I started making this recipe as a way to sneak in a lot of veggies into my diet while also feeling full and satisfied for minimal calories. Everyone who tastes my recipe thinks that it is a high calorie soup! But I've calculated the calories -- it's only 75 calories a cup if you follow my exact recipe below: Featured in this recipe: Better Than Bouillon Chicken Base and Kitchen Aide Stick Blender. Check them out on Amazon, HERE: amzn.to/4dByhzv and HERE: amzn.to/3X19LSd #ad JUDY's "SOUP 75" RECIPE: Ingredients: 1 T EVOO Few sprays of spray oil (any type) 1 large carrot, peeled 1 medium onion, 2 stalks celery 1/2 head of cauliflower 1/2 head of broccoli 1 large potato or 2 to 3 small potatoes, peeled 1 medium clove of garlic salt to taste black pepper to taste 1/4 teaspoon of ground ginger 1/4 teaspoon ground red pepper flakes 1 teaspoon dried parsley Directions: ** Heat oil in large stock pot, add in a few sprays of spray oil to ensure the entire bottom of the pan is coated. ** Rough chop all of the veggies listed above and toss them in the pan. Stir constantly for about 2-3 minutes on a medium to medium-high heat. Goal is to get some of the veggies to begin to brown. ** Add in 6 cups of cold water (filtered preferably) ** Add in 2 Tablespoons of Better Than Bouillon Chicken Base (I like the organic, low sodium variety) ** Add in a bit of salt, pepper (to taste) and the ground ginger ** Stir to incorporate all ingredients and bring the liquid to a low boil. ** Immediately lower the heat to low, and cover the stock pot. Set a timer for 45 minutes. ** After 45 minutes of simmering, use a stick blender and blend the cooked veggies and the stock together for about two minutes, or until the desired consistency. I usually blend until all visible veggie chunks are pureed. ** Keeping the pot on a low heat, add in 1/2 cup of milk (I use 2%) mixed with 2 Tablespoons of cornstarch into the blended soup (aka slurry). Also add in 2 ounces of extra sharp aged cheddar cheese (diced). ** Continue stirring to incorporate the slurry and cheese into the pureed soup. After a couple of minutes, the soup should thicken a bit. ** I like to add in some hot pepper flakes or ground hot pepper and a bit of parsley for color. Sometimes I add in thinly sliced green onions. ** Allow the soup to cool in the pan, and then divide and store in airtight kitchen storage containers. Use soup within 2-3 days after preparing, or go ahead and freeze some for future use. ENJOY!

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Looks great!