Cooked this just now: -Boiled water. Added 2 small chopped onions, a sliced leek and 1 large and 1 small carrot. -Let this do its thing for a bit. Chopped tomatoes, chucked in. -Let that do its thing, added some chopped green beans. Added a splash of white wine. -Shortly after went in some cavolo nero kale, then some garlic. Let this cook for ~10 mins. -Let this boil, salted well with a dash of pepper and drizzled oil over the serving. -Served with some bread and light spread. Wowza. Genuinely amazing. "Under-engineering" food is the way forward for me now.
@@TBroomey when I do this I get around 6-8 portions. But I also buy giant GMO produce. If you go with organic, you may get slightly fewer portions unless you double up on some items.
I feel like "under-engineering" is just how most people used to cook before social media became a thing and everyone suddenly decided they need to show off.
@@XPhantomIL there's a nostalgic/classic image of a dad having his kid help fix the car, where the dad asks the kid to hold a flashlight or hand him tools; occasionally this sentimental image is broken by the dad shouting at the kid because the kid did something wrong, and usually such episodes turn into funny stories later on in life.
I have watched this video like 10 times and today I just did just what he says, I took some stuff I had in my nearly empty kitchen and boiled it. honestly was one of the best-tasting things I've made and I do cook a lot and would say I'm a decent home cook
I made a variant of this soup, and it was amazing. The olive oil garnish before serving is just divine.And the energy in this video is hilarious. I love the open-endedness of your recipe videos, and all of them give me a few new techniques!
“When you’re cooking for yourself there are no extra points for degree of difficulty” Probably the best piece of advice for young cooks I have ever heard
I realise I'm more than a year late for the video and 3 months late for this comment, but it applies to cooking for other people, too. Following a recipe you couldn't possibly have come up with yourself is something anyone with enough time can do. It's like instructions on flat-packed furniture. Turning a bunch of raw, random items into a nice meal? That impresses me when someone does it for me.
@@bered4894 I mean I guess the question is whether it's worth it to you. Is spending 2 hours cooking a meal only you will eat worth it? Maybe! If you really loved it, or if you enjoyed the process. But I think a lot of people put in unnecessary effort cooking that brings them no joy.
As a subscriber for about six months now and going through Adam’s entire back catalogue, this episode is my favourite Ragusea video. I know some people may have caught on sooner but it’s amazing how many times he got me with the “Now you must concasse a tomato…” and me actually thinking “Okay he’s really gonna get technical here now…” and then “aaaannnndddd NO! Just put it in the water and BOIL IT!” Tried the recipe, it was delicious. Hats off to Adam and his lesson in simplicity being the best recipe. Vinegar leg is on the right.
Made this soup yesterday (meaning I threw a bunch of veggies and vinegar in a pot and boiled them) and I gotta say my veggie intake is about to increase 4000%
Love this recipe. I cut the tomatoes kinda small because the skins can get tough. Small pieces disappear better. Also, for summer supper I blend it down to a pleasing consistency and eat it cold, sometimes adding a dollop of sour cream and a shake of cayenne.
Cal Logtenberg dumbass that was a controlled fire for agriculture reasons. It was not old growth it was literally just for setting up new plant growth.
I love this recipe, and one thing I found that very easily ups the umami/salt is a teaspoon (or more) of vegemite. I'm an American down under who has learned how to use this stuff, and it is great as a meat replacement in broths.
I really appreciate these videos. I hate how complex people make things seem which just puts folk off of cooking when it doesn't need to be that esoteric
Edward Brock Jr The levels of sarcasm from the thumbnail and video itself is amazing I’m surprised some poeple actually think he’s becoming a reaction thumbnail type person. Like bruh, this is a goddamn cooking channel
@@thespiritofjonathanjoestar6805 Not at all. The thumbnail and title are both ironic to compliment the point of the video: there doesn't have to be a mind-blowing secret in every food recipe. I'm convinced that Adam felt obligated to post a video like this due to the unconventional cooking tips he usually includes in his videos.
I was really surprised how good this "recipe" turned out. A bonus that I didn't consider is that I used it as a cooking lesson for my kid. Everything was easy to manage for a kid, and each step was a moment where I could ask "What do you think is missing? Do you think it needs to cook longer? Do you think it's overcooked?" I put out a lot of seasoning ingredients at the dinner table, and let everyone adjust their bowls to what they liked. It was a great way to experiment with flavor in a low pressure, safe way. Thanks Adam.
This was really good and weaned me away from my beloved chicken stock for once. I used cilantro instead of basil since it's what I had, and it brought Thai and Vietnamese flavors to mind (I used both white wine and a tbsp of white wine vinegar with savoy cabbage instead of kale). I could see a few grilled shrimp in each bowl at the end making it a nice soup to serve others. And some french bread and butter on the side for when not dodging the carbs. And of course a glass of that wine used in the soup! I'm late to the party, but thanks for sharing!
Sure, this video is a pretty sarcastic, but I think we’re seeing a side of Adam’s cooking which is very necessary to this channel. A lot of his recipes cal for very certain procedures or ingredients to taste a certain way, but a shining feature of his videos is also the mindfulness he keeps for his home-cooking viewers. Whether it’s saving time by using fewer dishes or offering ideas for ingredient replacements to account for different diets, Adam conveys the essence of home cooking: using what you have on hand to make something delicious, impressing guests when necessary, putting in a marginally more effort for recipes that need it, and learning about the science behind food that can improve your cooking. This kind of “lazy” but delicious dish video complements well his more meticulous recipes, and it’s the balance of ideas that I love about this channel.
All "NO!!!" jokes aside, this soup is absolutely delicious. I have been trying to lose weight for a while, and it is so nice to have a low calorie meal that actually leaves you full and not wanting more! I modified it a little bit to my liking by adding some celery with the carrots and onions, and adding some red pepper flakes around the same time I added the garlic. It gave it a nice kick, definitely recommend for any spice lovers out there!
I agree. I was a bit skeptical, but decided to give it a try and boil up potatoes, carrots, onion, celery, parsley stems and season at the end with salt, black pepper, parsley leaves, and olive oil. It is surprising how delicious, nutritious, and satisfying this simple soup is.
Another easy one to pick up is egg drop soup, with a little regular green cabbage if you want a little extra bulk. Frozen peas as a mix in is great for that, too
...he probably purged himself like a cat walk hyper model in the toilet for hours after making this video and ordered some $250 Michelin star minestrone to remove the soul crushing shame of consuming low brow poverty cuisine just to make a few thousand plebs *like* what his enraged and sanctimonious taste buds could never lol.....
Hi Mr.Adam, I've cooked this soup around a 100 times during these 5 years, and I always open this video during cooking. This is my favorite recipe. NNNNNNNOOOOOOO!!! Thank you!
It reminded me of how to blanche a peach in order to get the skin off. If you do peach jam/preserves/pies, you get to be very practiced at the little trick.
This video is probably your simplest recipe of all... and I honestly found it inspiring. I stopped enjoying cooking after breaking up with my long-term partner at the start of 2022, and this was the first recipe I could actually convince myself to try again. And I really enjoy just... playing with it. I've settled on a slightly more complex variant that you actually suggest. I lightly saute onion, carrot, and celery (all diced) in olive oil until the onions are translucent, throw in a bunch of sliced mushrooms (and more oil), and keep frying until the mushrooms are lightly cooked. Deglaze with white balsamic vinegar (oh man the fumes, but it's totally worth it), fill with water, bring to boil, add a couple of medium-sized flavorful tomatoes, a clove of garlic, and a can of beans, simmer until you feel like eating it. Throw in frozen peas right at the end. Instead of salt (For an extra treat, I'll sub some of the water for mushroom liquor from dried shiitakes I have soaking in the fridge. That stuff is amazing.)
MyUsernameHere that’s essential to the soup. If you don’t have that then to u just have hot vegetable water that tastes disgusting. Bonus points if it’s in an Adam Ragusa impression, as it adds to the umami flavor
This make me think of how Florentine tomato soup discards the skin and insides of tomatoes but brags about using stale bread and keeping it from going to waste
The skins have tons of lectins, which damage your body's ability to absorb nutrients (just while your eating them, not permanently). Lots of cultures came to figure this out, at least the cause and effect, and peel tomato skins. Italy in particular
PetrosRZ actually, no? Calories are essential, but they don’t have to come from carbs, and while there are essential proteins and fats there are no essential carbs. In fact studies of pre-agriculture hunter gatherer societies would suggest that humans are intended to eat a higher proportion of nuts, greens, and otherwise more protein and fat rich sources of nutrition than we do now. Agriculture replaced the varied diet of hunter gatherers with a preponderance of staple carbs (rice, wheat, potatoes, etc) and caused not only malnutrition but for the first time dental hygiene issues (Hunter gatherers almost never get cavities!). Our diets are probably just based on carbs like rice because they’ve been cheap and easy to grow at scale since agriculture was invented, not because it best meets our nutritional needs.
@@aidanwarren4980 carbs are important. Complex hydrocarbons are an extremely good battery (you could say). A calorie is simply a term of energy. Because a food has this specific amount doesn't mean it's necesseraly better than one that has more of it. Calories are useless by them selves in food. Because it doesnt take into consideration that some foods burst immediately with energy and some others like rice and oats are complex they don't burst with energy but keep the sugar stream in the blood steady for longer. But that doesn't mean that your body doesn't only need them. The body needs a little bit of everything and yes even carbs.
PetrosRZ I’m aware that calories don’t account for glycemic index, but regardless, it is perfectly possible to survive without carbs. The Inuit traditionally subsisted purely on animals and, while they had to eat every part to get the required vitamins and minerals, they got along just fine without any starches. We should also acknowledge that while rice might be better than, say, white bread, it is still relatively high on the glycemic index. Also, calories from protein and fat don’t trigger that increased blood sugar and the insulin response in the same way. I’m not advocating for a no-carb diet, I just mean to point out that a diet centered on carbs is probably not ideal nutritionally and the idea that it is may be a result of the historical development of agriculture (not to mention the more recent controversies over sugar-industry funded research that downplayed the negative health effects of carbs)
@@prwdmex I have quite the opposite feel. That teenagers put too much weight on what other people think, while mostly... They don't notice or don't care.
But it takes energy and time, which doesn't do all good to your ingredients. And purely practical, it's easier to freeze a small batch of more concentrated soup and add water then use a, larger container.
@@shotgun6X ? jokes are about the subversion of expectations, angle changes etc *soup* "replies" , *soup* laughed its not from a point of person doing things anyway 🤷
I don’t even know how to cook much, but recently I took some of the nettle and jasmine loose leaf tea I had and made a soup with mushrooms broccoli and tofu, with a couple spring onions and some shiitake paste + tiny piece of galangal, just boiled it for a bit and gave it a nice stir, now I make soup for my self every couple of days, and also I take some of the boiled nettles and vegetables and add them to a rice to make a fried rice. Simple cooking is fun. Also I found your channel recently, love these videos
Made this at least 10 times since originally seeing this video (with minor adaptations). Every time I get asked for the recipe, and every time I text a link to this video. The broth is from another planet, even though I just made it (most recently) this morning with ingredients I snagged from the local Farmers Market yesterday. I add protein after everyone has had 2 bowls - just for me. Well done sir!
My veggie soup of choice is green onions, onions, broccoli, corn, spicy peppers (whatever I have sitting around, today was jalapenos but the first time I made it was thai chilis), and kale or spinach, whatever I have on hand.
Ingredients: -water (looks to be about 4-6 cups) -heat -time -1 Onion/Shallot -1 Carrot -1 tomato -White wine (looked like ~1/4c - 1c); OR white balsamic vinegar (a splash at the end; ~1tbsp) -Cabbage, any brassica (a couple stalks/leaves) -1 clove garlic ~1/3 cup frozen peas Bring 4-6 cups water to a boil. Chop an onion, then peel and chop a carrot. Add to the water. Chop up tomato into random pieces and add to water. Add wine if desired, boil for around 20 minutes until hard vegetables have softened. Chop up cabbage and throw it into soup. Cook for a couple minutes then kill the heat. Add in fresh garlic and frozen peas. Season (with salt) to taste. Add in balsamic vinegar if desired. Optionally, tear in fresh basil/herbs and a small splash of olive oil.
I will say, I’m new to this channel and I like how he’s not pretentious in his cooking. I love good food and learning how to cook but sometimes I just really don’t care for the RUclipsr cooks and “the RIGHT way” to cut, dice, or cook something for 2 hours. I just want a meal. It may not be the best meal but damn, just show me how to cook vegetable soup without making me feel like I’m some talentless schmuck who can only cook good food if I cook it for 3 hours using a very specific technique. >.
Love this food video. First, it's brief. Second, it's hilarious. Third, "when you're cooking for yourself there's no extra points for degree of difficulty."
I'm eating this right now and it's so good! I added mushrooms and used red cabbage as my brassica. I also skipped the olive oil because i don't like olive oil. The white wine is really, really good with the honest vegetable flavor.
I can just imagine his kids and wife cowering in the corner like “daddy is yelling at the vegetables again”
Mom: "I hope he's in a kitchen this time"
Like Bob's Burgers when Bob talks to the Thanksgiving turkey XD
@@MOON_HVNA can you be less cursed?
Lmao
He's yelling at veggie tales
Adam went insane after reading the comments and only seeing white wine and seasoning memes
Tbh they're not even funny and spoil the comments section. People need to up their shit sense of humour
Sarah they were funny in the beginning but it got old quick
@@undeuxtrois123 it's one of the least funniest comment sections on RUclips
can't blame him though
H
Alternative title: "Acomplished journalist shouting about soup for 6 minutes"
At soup*
That’s pretty much it-
@@Gagakki WHAT DO YOU MEAN YOU'RE "AT SOUP"?!
@@BrickBuster2552 IM AT THE SOUP STORE
@@t-dizzle00 WHY ARE YOU AT THE SOUP STORE
Cooked this just now:
-Boiled water. Added 2 small chopped onions, a sliced leek and 1 large and 1 small carrot.
-Let this do its thing for a bit. Chopped tomatoes, chucked in.
-Let that do its thing, added some chopped green beans. Added a splash of white wine.
-Shortly after went in some cavolo nero kale, then some garlic. Let this cook for ~10 mins.
-Let this boil, salted well with a dash of pepper and drizzled oil over the serving.
-Served with some bread and light spread.
Wowza. Genuinely amazing. "Under-engineering" food is the way forward for me now.
NNNO!
how many portions did this make?
@@TBroomey when I do this I get around 6-8 portions. But I also buy giant GMO produce. If you go with organic, you may get slightly fewer portions unless you double up on some items.
@@TBroomey I got a good 5 out of this.
I feel like "under-engineering" is just how most people used to cook before social media became a thing and everyone suddenly decided they need to show off.
Imagine you’re trying to make veggie soup for your grandchildren and you come upon a middle aged man yelling at his tomatoes
Uh, you don't yell at tomatoes?
_ C r y p t i c _ shhhhhh, they don’t wanna admit. It’s common knowledge that everyone does
Middle age? Adam looks like he’s in his early thirties lol
@@navels553 Adam's about 38 or 39 IIRC.
C.J. O'Dell damn, well I’m glad he’s aging gracefully in that case
This is like holding the flashlight while your dad is fixing the car
Omg that is so true
Hahaha how so?
underrated
LOL
@@XPhantomIL there's a nostalgic/classic image of a dad having his kid help fix the car, where the dad asks the kid to hold a flashlight or hand him tools; occasionally this sentimental image is broken by the dad shouting at the kid because the kid did something wrong, and usually such episodes turn into funny stories later on in life.
Damn Adam this was surprisingly aggressive
as if mr ragusea is ever not secretly aggressive behind his "green brothers' cousin" persona
NO!!!
NO!!!
@@Blue-nt3uy JuSt ChOp tHe tOmaTo intO rAndOm cHunKs aNd ThrOw It iN the POT!
He just hit a RUclipsr milestone. Having a minor freak-out on camera.
I have watched this video like 10 times and today I just did just what he says, I took some stuff I had in my nearly empty kitchen and boiled it. honestly was one of the best-tasting things I've made and I do cook a lot and would say I'm a decent home cook
gg!
Well I certainly hope you're a good home cook with "The Sauce God" being in your screen name.🙃
Bro you are a bad cook then lmao
that's exactly qhat i was gonna say
The industry of mass produced broth and MSG will not like that. Watch out... to not became a target...
Háaa háaaa...
"Onions make a delicious broth with no ingredients other than water, heat and time"
*takes notes* Add thyme, got it
NNNNOOOOOO
YYYYEEEEEE
@Miguelle Landry is a perfect 10 why are you putting this on a soup video?
@@lucasrincon671 also wondering that
ADD THYME!
SHADOMAN HERE!!!
(Internet Historian meme)
"dad, why are you screaming at the pots again?"
What? Again?
@@trihermawan9553 Again
ruclips.net/video/tsCvAijBn4Y/видео.html
NO-
I can't 😂
Machovec that was made after this lol
@@mach2223 that one was made after this one though..
It's almost 3am. I'm watching this video slowly falling asleep and...................NNNNOOOOOO!!
Lol
He was talking so smoothly, I got such a jump start 😂
@@josemendez8894 haha
Watch the rest of the video and get sleep deprived!
Yep
I made a variant of this soup, and it was amazing. The olive oil garnish before serving is just divine.And the energy in this video is hilarious. I love the open-endedness of your recipe videos, and all of them give me a few new techniques!
“When you’re cooking for yourself there are no extra points for degree of difficulty”
Probably the best piece of advice for young cooks I have ever heard
Being lazy sometimes rewarding.
Also less to clean up
I realise I'm more than a year late for the video and 3 months late for this comment, but it applies to cooking for other people, too.
Following a recipe you couldn't possibly have come up with yourself is something anyone with enough time can do. It's like instructions on flat-packed furniture.
Turning a bunch of raw, random items into a nice meal? That impresses me when someone does it for me.
Why do other people deserve your most effort but yourself don‘t
@@bered4894 I mean I guess the question is whether it's worth it to you. Is spending 2 hours cooking a meal only you will eat worth it? Maybe! If you really loved it, or if you enjoyed the process. But I think a lot of people put in unnecessary effort cooking that brings them no joy.
Me: chicken bouillon probably
Adam: NO!
Me: white wine
Adam: of course
Cesar Fernandes 💀💀💀💀💀💀
This going to make Adam start punching the air
*Insert Drake Meme here*
I was expecting MSG
@@willywonka3050 a lot of chicken boullion actually has MSG. That's why its always so good in food.
Edit: spelling
"next is white wine... NO"
everyone: *gasp*
"actually yea put that in"
everyone: bruh
🤣🤣🤣
They got us in first half not gonna line
Plant based plant *lie
I was going to say say sike right now
I thought it was just in reference to the overly complicated instructions.
This channel is genuinely a really helpful treatment for my food anxiety. It's so much simpler and easier to tackle when Adam describes it.
"Food anxiety"
@@TakonoTakoUwU yes what of it
@beenguy5887 dude you are gonna kill him!
@@DavidJamesHenrybecause like.... you look at some veggies and start sweating and breathing hard?
@@bleeemanorexia, retard.
*Adam became finally a real Chef. He discovered Cocaine & he's not handling it well.*
SwissMarksman hahaha
@stockart whiteman nope..i am chef but not on coke...ok fuck it only when im really tired...12h shifts are rough
lmaooooo
SwissMarksman xd
cocaine in the loins to prevent chaffing
Adam: gets mad
His old fans: **brown sugar flashbacks intensify**
WalnutTime context?
Patty Krabbies can't remember the exact video, but probably the one about nice cookies
Probably.
@@ImDaRealBoi or you know... The one about Brown sugar.
I couldnt sleep for 3 days after I saw that video
@@MJokerr Stil haunts me to this day
when they ask you if you want them to bury the corpse
*NO! JUST CHOP IT UP AND PUT IT IN A POT WITH SOME WATER AND BOIL IT*
Ethan Lam I laughed harder at this than I probably should’ve
*HANNIBAL LECTER INTENSIFIES*
R/cursedcomments
I laughed so hard XD
Best comment I've seen today.
As a subscriber for about six months now and going through Adam’s entire back catalogue, this episode is my favourite Ragusea video. I know some people may have caught on sooner but it’s amazing how many times he got me with the “Now you must concasse a tomato…” and me actually thinking “Okay he’s really gonna get technical here now…” and then “aaaannnndddd NO! Just put it in the water and BOIL IT!” Tried the recipe, it was delicious. Hats off to Adam and his lesson in simplicity being the best recipe. Vinegar leg is on the right.
Adam: starts talking in a soft voice
Me: frantically lowering my volume
Sameee
When the imposter is sus 😳
Same 😂😂
@@Liamjlm when cooking soup with peeled tomatoes is an offensive sus crime 😳
NO.......!!!!!!
Made this soup yesterday (meaning I threw a bunch of veggies and vinegar in a pot and boiled them) and I gotta say my veggie intake is about to increase 4000%
I basically live off of soups and stews during the winter. Warms the body, warms the heart and I have less dishes to clean.
wittylittlepieceof AND, if you dont want to clean the bowl, just drink it from the pot!
Pickled veggies lmao??
Ramon Anaya no that wouldn’t work
I did too but forgot the wine 😔
Imagine his wife and kids hearing him scream
NOOOOOOOO
JUST LET IT IN THE DAMN WATER AND LET IT BOIL !
Salivar Ravilas Mortifying
bOiL ITTT!
@ungratefulmetalpansy jinkies
Love this recipe. I cut the tomatoes kinda small because the skins can get tough. Small pieces disappear better. Also, for summer supper I blend it down to a pleasing consistency and eat it cold, sometimes adding a dollop of sour cream and a shake of cayenne.
Adam has the highest chance of turning me into a vegetarian.
He could probably go Vegan level if he wanted to.
The Amazon being on fire doesn't sway you at all?
Phoenix Wright Vegan? Nah, Vegetarian maybe, but Vegan means giving up cheese and milk
Vegetarian alcoholic
Cal Logtenberg dumbass that was a controlled fire for agriculture reasons. It was not old growth it was literally just for setting up new plant growth.
2:05 *does another line of cocaine*
Lol
🤣🤣🤣
SNORT
Don Genove oh Jesus take the wheel on this one.
Lmao
That first tomato looked *suspiciously* perfect
Ikrm
Them heirlooms are just too precious for Adam to even dare to use in a demonstration.
What did he do with the demonstration veggies
@@kevinboyle3104 Probably threw them into the compost, or were used in a different dish.
Black Red Sun probably made another soup
I love this recipe, and one thing I found that very easily ups the umami/salt is a teaspoon (or more) of vegemite. I'm an American down under who has learned how to use this stuff, and it is great as a meat replacement in broths.
adam at the resturant
adam : whats in this vegetable soup
waiter: chicken stock
adam : say sike right now
Damn chicken stock _in_ the vegetable
No he would say:
"SAY SIKE RIGHT NOWW!!"
El Ma NO! YOU PUT THEM IN BLAND WATER, AND BOIL IT!
I’m pretty sure Adam wouldn’t ask. Instead, he’ll pull a gun.
So you have chosen, death
Alternate title:
Why I yell at my camera, not my wife.
Here we have it gentlemen, the perfect meme
words to live by. No yell at wife, yes good life
NNNO--
Actually do it
@Jaden Yu 3 minutes ago but god damn
This is the perfect adam meme
POV: You’re waiting for the next “NNNO!”
haha lmaoo
HOW DID YOU KNOW?!?!?!?
NNNO JUST WATCH THE VIDEO AND BOIL IT
NOOOO!!
Berd
I really appreciate these videos. I hate how complex people make things seem which just puts folk off of cooking when it doesn't need to be that esoteric
Dude straight up lost his mind after reading too many boutique, “hipstery” vegetable soup recipes
He got noided
happened with his macaron video too
N
O
@@mr.potato2223 GIGANTIC PAIN TO SCROLL AAA
@@farhanramadhanizakiyyandi6873
Gottem
Omg this title and thumbnail he is all grown up in this industry.
He's turning into those RUclipsrs who makes those reaction type thumbnails, not a huge fan of it, I love Adam but he's slowly becoming like them
@@thespiritofjonathanjoestar6805 I'm pretty sure it's sarcastic, especially since his other videos don't have it.
Edward Brock Jr The levels of sarcasm from the thumbnail and video itself is amazing I’m surprised some poeple actually think he’s becoming a reaction thumbnail type person. Like bruh, this is a goddamn cooking channel
Edward Brock Jr Christ, way to overanalyze
@@thespiritofjonathanjoestar6805 Not at all. The thumbnail and title are both ironic to compliment the point of the video: there doesn't have to be a mind-blowing secret in every food recipe. I'm convinced that Adam felt obligated to post a video like this due to the unconventional cooking tips he usually includes in his videos.
I was really surprised how good this "recipe" turned out. A bonus that I didn't consider is that I used it as a cooking lesson for my kid. Everything was easy to manage for a kid, and each step was a moment where I could ask "What do you think is missing? Do you think it needs to cook longer? Do you think it's overcooked?" I put out a lot of seasoning ingredients at the dinner table, and let everyone adjust their bowls to what they liked. It was a great way to experiment with flavor in a low pressure, safe way. Thanks Adam.
@@grabble7605 imagine being this pissed off over vegetable soup lmao
@@grabble7605 NO! You just watch the video, read the comments and ACKNOWLEDGE IT!
I don't drink and couldn't find white balsamic vinegar covid 19 etc. white wine vinegar works too; we always ate what our parents ate so kudos!!!!
@@bloodyhell8201
alright what the fuck did the grabble guy say
This was really good and weaned me away from my beloved chicken stock for once. I used cilantro instead of basil since it's what I had, and it brought Thai and Vietnamese flavors to mind (I used both white wine and a tbsp of white wine vinegar with savoy cabbage instead of kale). I could see a few grilled shrimp in each bowl at the end making it a nice soup to serve others. And some french bread and butter on the side for when not dodging the carbs. And of course a glass of that wine used in the soup! I'm late to the party, but thanks for sharing!
Sure, this video is a pretty sarcastic, but I think we’re seeing a side of Adam’s cooking which is very necessary to this channel. A lot of his recipes cal for very certain procedures or ingredients to taste a certain way, but a shining feature of his videos is also the mindfulness he keeps for his home-cooking viewers. Whether it’s saving time by using fewer dishes or offering ideas for ingredient replacements to account for different diets, Adam conveys the essence of home cooking: using what you have on hand to make something delicious, impressing guests when necessary, putting in a marginally more effort for recipes that need it, and learning about the science behind food that can improve your cooking.
This kind of “lazy” but delicious dish video complements well his more meticulous recipes, and it’s the balance of ideas that I love about this channel.
Well said 👍🏻
He makes it at least twice a week. I know this because I asked him.
@@charlie_mario6292 lol
@@zainabm3 Thank you!
@@charlie_mario6292 I think I will too :)
Turns out the shocking secret is cooking while enraged.
Spite is the greatest seasoning.
@@lnsflare1 I thought you said sprite instead of spite for a good minute, and was really confused.
But revenge is a dish best served cold.
@@Wertsir But it can easily be reheated in the microwave of evil.
didn’t gordon ramsay teach you that?
All "NO!!!" jokes aside, this soup is absolutely delicious. I have been trying to lose weight for a while, and it is so nice to have a low calorie meal that actually leaves you full and not wanting more! I modified it a little bit to my liking by adding some celery with the carrots and onions, and adding some red pepper flakes around the same time I added the garlic. It gave it a nice kick, definitely recommend for any spice lovers out there!
I agree. I was a bit skeptical, but decided to give it a try and boil up potatoes, carrots, onion, celery, parsley stems and season at the end with salt, black pepper, parsley leaves, and olive oil. It is surprising how delicious, nutritious, and satisfying this simple soup is.
Wait people actually watch this video To make the soup? Most people come here to meme about the *NOOOOO* joke
Another easy one to pick up is egg drop soup, with a little regular green cabbage if you want a little extra bulk. Frozen peas as a mix in is great for that, too
I'm going to make this tonight. I love your idea to add celery and red pepper flakes!
It's been eight months. I hope your weight loss journey is going well.
Here's to your improved health!
This is the funniest, most entertaining recipe video I’ve seen, I keep coming back to it every now and then. Please make another video like this 😂
Adam: "the first step to making a pan sauce is to grab your pan"
Also Adam: "NO!!"
I love how that one single piece of kale just flew into oblivion.
3:46
This guy is adding a pinch of "you suck at cooking" comedy in this video and i absolutely love it
I absolutely love ysac, he’s got a great mix of comedy, cooking, jump cuts and of course the amazing songs with the cute animals
It’s like a higher energy ysac
You suck at cooking, yeah, you totally suck.
...he probably purged himself like a cat walk hyper model in the toilet for hours after making this video and ordered some $250 Michelin star minestrone to remove the soul crushing shame of consuming low brow poverty cuisine just to make a few thousand plebs *like* what his enraged and sanctimonious taste buds could never lol.....
fr tho
Hi Mr.Adam, I've cooked this soup around a 100 times during these 5 years, and I always open this video during cooking. This is my favorite recipe. NNNNNNNOOOOOOO!!!
Thank you!
Jeez Adam
this shit came out today and you posted this yesterday? nice
how tf did I comment yesterday
How in D fuck did you comment this yesterday
Well
RUclips's drunk again
Ømer Shiner these are confusing times
Why I season my bowl and not my s-
*NO*
JUST SEASON YOUR MOUTH FOR MAXIMUM FLAVOR
and just season the stea-
NO
SEASON YOUR STOMACH FOR MAXIMUM FLAVOR
season your shit for maxiumum flavor scrubs
Season your toilet for maximum flush
Just season that insurance policy after you burn your house down.
And a new meme is born
3:04 not gonna lie I kind of expected that
It ain't Adam if there is no white wine
As soon as the wine came in I think we all knew that was going to be the real "secret"
Aliens living in the nearest galaxy saw that coming.
Don't mind me I'm just cooking the soup along this recipe for the 50th time.
Adam: "the you add some white whine and NOOOOO"
Me : _raises eyebrow_
Adam : "Oh actually yes definitely"
Me : _puts down pitchfork_ almost got me
Same
I love how he's mocking us about cancassay ing a tomato yet is probably also teaching hundreds how to do that
to be fair, sometimes you might want to do that
when you're not making a low-effort soup, you might want to do that
* *Concasse.*
It reminded me of how to blanche a peach in order to get the skin off. If you do peach jam/preserves/pies, you get to be very practiced at the little trick.
Being an actual professional chef cooking lots of French cuisine, I have never understood this pointless but very 'French' step. Lmao
*NO!! JUST CHOP IT UP AND PUT IT IN A POT WITH SOME WATER AND BOIL IT*
Children blood
William Ou *olive oil
Dont forget to chop up the water and boil it in oil before seasoning the ingredients and leave it in the freezer until the last day of the world
This video is probably your simplest recipe of all... and I honestly found it inspiring. I stopped enjoying cooking after breaking up with my long-term partner at the start of 2022, and this was the first recipe I could actually convince myself to try again. And I really enjoy just... playing with it.
I've settled on a slightly more complex variant that you actually suggest. I lightly saute onion, carrot, and celery (all diced) in olive oil until the onions are translucent, throw in a bunch of sliced mushrooms (and more oil), and keep frying until the mushrooms are lightly cooked. Deglaze with white balsamic vinegar (oh man the fumes, but it's totally worth it), fill with water, bring to boil, add a couple of medium-sized flavorful tomatoes, a clove of garlic, and a can of beans, simmer until you feel like eating it. Throw in frozen peas right at the end. Instead of salt
(For an extra treat, I'll sub some of the water for mushroom liquor from dried shiitakes I have soaking in the fridge. That stuff is amazing.)
I made this recipe, I would recommend reducing the salt and adding soy sauce for more flavor
I'm going to try that next time. I just made it with some Cajun seasoning, and it was pretty good!
NOOOOOOO
A pinch of msg would taste great with that
Teriyaki soup.
@@mcchilde2903 Definitely, or soy sauce, miso, dried shrooms etc
I made this soup and I literally had 3 bowls in one day. It was that good and it satisfied my filling craving. Thanks for the idea Adam!
ShadowKitten veggie soup is the best! Keep an array of hot sauces onboard to keep things interesting!
was it bland?
@@klairesf6450
It won't be unless you undersalt it or add way too much water.
Did you screamed ‘NO!’ every few minutes whilst making the soup?
MyUsernameHere that’s essential to the soup. If you don’t have that then to u just have hot vegetable water that tastes disgusting. Bonus points if it’s in an Adam Ragusa impression, as it adds to the umami flavor
Petition for Adam to pay for the therapy I need after watching this.
The NOs throughout are fucking amazing and I absolutely love every video you do it in, big smiles lolll
Not sure if I’m entertained or terrified
Well yes but actually yno
Territained? Or enterfied?
HaukurE *N O*
I got so anxious for when you were gonna scream again everytime you talked in *that* voice
Jeon Wonhoe haha love the name
I was so concerned from 0:12 to 0:28 and thought Adam lost his uniqueness, was so relieved when he started yelling.
"and when you're cooking for yourself there's no extra points for a degree if difficulty" I'm starting to like this channel
This make me think of how Florentine tomato soup discards the skin and insides of tomatoes but brags about using stale bread and keeping it from going to waste
Good point.
The skins have tons of lectins, which damage your body's ability to absorb nutrients (just while your eating them, not permanently).
Lots of cultures came to figure this out, at least the cause and effect, and peel tomato skins. Italy in particular
@@liamtaylor9806 plz source this
@@lewddewdero just dinner convos sadly. But with people who know their stuff
@@cuy50 were not talking about ancient cultures or anything that needs to be quantified
Sketchy dude: Hey Adam you want a super duper secret cooking tip?
Adam: NOOOOOOOOOOOOOOOOOOOOOOO
420
Nice
Boil ITTT!!!
Spoiler: it's probably white wine.
*was meant to be a joke, Adam you have a problem*
😂😂
666th lkke
It's like asking chef Jhon not to add Cayenne to everything
To this day this my favorite cooking video on the Internet, and also the most useful to me.
0:52 reminds me of howtobasic
And his funny crazy freakout begins xD
I love him.
nnaaAaw!
...You don't think...?
sonikku956 what?
@@wanilimbe What if he *is* H2B?
*SHOCKING SOLUTION to great veggie SOUP. DOCTORS HATE him*
actually made this couple of days ago. Added some rice noodles and it was perfect. Thanks Adam.
NO NOT THE CARBS
YOU FOOL
@@gaigedude carbs are a required nutrition. Rice is one of the best carbs you can eat.
PetrosRZ actually, no? Calories are essential, but they don’t have to come from carbs, and while there are essential proteins and fats there are no essential carbs. In fact studies of pre-agriculture hunter gatherer societies would suggest that humans are intended to eat a higher proportion of nuts, greens, and otherwise more protein and fat rich sources of nutrition than we do now. Agriculture replaced the varied diet of hunter gatherers with a preponderance of staple carbs (rice, wheat, potatoes, etc) and caused not only malnutrition but for the first time dental hygiene issues (Hunter gatherers almost never get cavities!). Our diets are probably just based on carbs like rice because they’ve been cheap and easy to grow at scale since agriculture was invented, not because it best meets our nutritional needs.
@@aidanwarren4980 carbs are important. Complex hydrocarbons are an extremely good battery (you could say). A calorie is simply a term of energy. Because a food has this specific amount doesn't mean it's necesseraly better than one that has more of it. Calories are useless by them selves in food. Because it doesnt take into consideration that some foods burst immediately with energy and some others like rice and oats are complex they don't burst with energy but keep the sugar stream in the blood steady for longer. But that doesn't mean that your body doesn't only need them. The body needs a little bit of everything and yes even carbs.
PetrosRZ I’m aware that calories don’t account for glycemic index, but regardless, it is perfectly possible to survive without carbs. The Inuit traditionally subsisted purely on animals and, while they had to eat every part to get the required vitamins and minerals, they got along just fine without any starches. We should also acknowledge that while rice might be better than, say, white bread, it is still relatively high on the glycemic index. Also, calories from protein and fat don’t trigger that increased blood sugar and the insulin response in the same way. I’m not advocating for a no-carb diet, I just mean to point out that a diet centered on carbs is probably not ideal nutritionally and the idea that it is may be a result of the historical development of agriculture (not to mention the more recent controversies over sugar-industry funded research that downplayed the negative health effects of carbs)
Stew recipe:
1. Take everything you have
2. Put him in pot
3. Don’t let anyone airsick touch seasonings.
Adam losing his minds over vegetable soup for 6 minutes straight
*markiplier
“Nobody will notice and if they do they won’t care” this just applies to so much
Idk why, but this that sounds like something an edgy teenager would say
@@prwdmex I never noticed till u mentioned it but sadly... I don’t care *scoughs*
@@prwdmex I have quite the opposite feel. That teenagers put too much weight on what other people think, while mostly... They don't notice or don't care.
@@prwdmex Nah that is exactly what edgy teenagers should say. Half of highschool drama would end right then and there
1. Take whatever you have
2. Boil it in water for a while
3. Eat it
my pet cat just died...
@@jvccr7533 damn
umm please don't boil your cat's corpse
@@jvccr7533 cat soup
Actually please dont
Jeez, you people, not EVERY meal needs an animal. Save that cat for later.
"Not every meal has to have an animal in it!" You're my hero
I find it deeply disturbing how he circles the white wine at 2:56 like a crazed animal looking upon it’s prey
Underrated comment
good comment
"You can always add water, you can't take it away."
Soup: *laughs in steam*
But it takes energy and time, which doesn't do all good to your ingredients. And purely practical, it's easier to freeze a small batch of more concentrated soup and add water then use a, larger container.
@@barvdw j o k e
@@thermalgemios4202 the joke was based on the idea that it was right. Since it's wrong it's not as funny
@@shotgun6X
?
jokes are about the subversion of expectations, angle changes etc
*soup* "replies" , *soup* laughed
its not from a point of person doing things anyway 🤷
Veggies: *don't laugh, because they're overdone and mushy*
I JUST discovered this guy.
I'm totally in love.
Already.
Same
*NOOOOOO* -actually yea u gotta love em
Boy u sus
*_E N G L I S H 1 , 0 0 0 , 0 0 0_*
HA, GAAAAYYYYYY
just kidding lmao
I don’t even know how to cook much, but recently I took some of the nettle and jasmine loose leaf tea I had and made a soup with mushrooms broccoli and tofu, with a couple spring onions and some shiitake paste + tiny piece of galangal, just boiled it for a bit and gave it a nice stir, now I make soup for my self every couple of days, and also I take some of the boiled nettles and vegetables and add them to a rice to make a fried rice. Simple cooking is fun. Also I found your channel recently, love these videos
I'm not sure what this video is...
But I like it
It's the shocking secret to great veggie soup (!!!)
Next video:why i sponsor square space and they don’t sponsor me
I thought i was done with these jokes but this proves im not🤣🤣
@@thewindgamer2607 you should be, they suck. Including this one.
why I reply on replies and not the actual video
Sir Ego Hanson true
Sir Ego Hanson idk this one was funny to me. But i feel you on that they get repetitive pretty quickly
SPOILER: The secret is white wine
Christos Belibasakis And drinking two bottles of it prior to filming, judging by the personality shift.
Hey you didn't lie
NO!
@@samwoodley7625 what's wrong with that?
Austin Mason White wine goes in Ragus, not in Raguseas.
Made this at least 10 times since originally seeing this video (with minor adaptations). Every time I get asked for the recipe, and every time I text a link to this video. The broth is from another planet, even though I just made it (most recently) this morning with ingredients I snagged from the local Farmers Market yesterday. I add protein after everyone has had 2 bowls - just for me. Well done sir!
This video has an amazing chaotic energy, I’m so glad I discovered this channel.
But... Chef John says it's Cayenne
You could put cayenne in this as well, it would taste awesome.
Everyone has their signature. For some, it's Cayenne, and others, white wine
All that white wine got to him
My veggie soup of choice is green onions, onions, broccoli, corn, spicy peppers (whatever I have sitting around, today was jalapenos but the first time I made it was thai chilis), and kale or spinach, whatever I have on hand.
the real secret to veggie soup is dried mushrooms and msg.
Don't even need MSG if you have something like dried Shiitake mushrooms. Dashi stock or soy sauce also work
shiitake is good
@@Hwyadylaw but magic dust make food taste good :(
@@bubbletea1985
Magic mushroom/fish/algae dust though...
Dashi tastes like MSG water with a very subtle hint of seafood
I ❤ MSG.
Ingredients:
-water (looks to be about 4-6 cups)
-heat
-time
-1 Onion/Shallot
-1 Carrot
-1 tomato
-White wine (looked like ~1/4c - 1c); OR white balsamic vinegar (a splash at the end; ~1tbsp)
-Cabbage, any brassica (a couple stalks/leaves)
-1 clove garlic
~1/3 cup frozen peas
Bring 4-6 cups water to a boil. Chop an onion, then peel and chop a carrot. Add to the water. Chop up tomato into random pieces and add to water. Add wine if desired, boil for around 20 minutes until hard vegetables have softened. Chop up cabbage and throw it into soup. Cook for a couple minutes then kill the heat. Add in fresh garlic and frozen peas. Season (with salt) to taste. Add in balsamic vinegar if desired. Optionally, tear in fresh basil/herbs and a small splash of olive oil.
Why peel the carrot?
@@ThreadBomb carrot skins can be kinda bitter.
@@ThreadBomb you act as if it's his recipe😆
Thank you
Add some cold water near the end?
Me:Vinegar leg is on the left
Adam:NO!
Miss Chanandler Bong IM DEADDDD I hear that phrase in my sleep sometimes
Did this last night, followed his instructions. Absolutely delicious.
1:56 Adam low-key flexing his homegrown tomatoes 😉
*NNOOOOOOOOOO*
*_NNOOOOOOOOOOOOOO_*
@Theo Pouroumalis
😉😉😉😉🤡🤡🤡🤡
Damn, the YTP's got so much material from this
Adam: *N O*
Me: **sits in a corner crying**
I laughed so hard🤣😂
Very comical. I enjoyed your delivery. Everything you said I agree. I love love making and eating soup anytime. Thank you.
How is your voice so soothing omggg I could listen to you talk for hours
@@tomatotortilla Boil his voice?
is this soothing for you?
@@HeroicInfernape bruh watch the video
He used to be a radio presenter iirc
Trang Lam his brown sugar video gives the same energy
I will say, I’m new to this channel and I like how he’s not pretentious in his cooking. I love good food and learning how to cook but sometimes I just really don’t care for the RUclipsr cooks and “the RIGHT way” to cut, dice, or cook something for 2 hours. I just want a meal.
It may not be the best meal but damn, just show me how to cook vegetable soup without making me feel like I’m some talentless schmuck who can only cook good food if I cook it for 3 hours using a very specific technique. >.
Adam is pretentious in his own way
Ironically he feels more pretentious than most RUclips cooks (that I watch at least).
@@Hwyadylaw that's because he's pretentious about not being pretentious xD
@@noahaikens2862 Perfectly said!
Madhav Ignihir eh. To each his own. I prefer him over a lot of the obviously pretentious folks in used to seeing.
"For 20,000 years, since the advent of water-safe pottery" is a phrase that I am going to use now
I love this video. My favorite of all your videos - and that's a hard competition. Thank you!
I loved your channel because you were calm...you made me feel comfy....
Why, Adam....why?
JUST BOIL IT
BECAUSE IT'S VEGETABLES
*NOOOOOOOOO*
Am I the only one who finds yelling Adam cute and comfy?
broke: Adam Ragusea's signature ingredient is white wine
woke: the ingredient is frozen peas
bespoke: PUT IT IN SOME WATER AND BOIL IT
Love this food video. First, it's brief. Second, it's hilarious. Third, "when you're cooking for yourself there's no extra points for degree of difficulty."
It's also pretty damn tasty
I'm eating this right now and it's so good! I added mushrooms and used red cabbage as my brassica. I also skipped the olive oil because i don't like olive oil. The white wine is really, really good with the honest vegetable flavor.