On the barley soup -- I make a vegan pot roast with onions, potatoes, carrots, mushrooms, green beans and kale -- I just throw it all into a crockpot at one time (I add the kale in the last 15 minutes) with some veggie broth, bay leaf, 1/4 tsp horseradish and some pepper and let it cook on low. I find that an 8oz package of mushrooms NOT SAUTEED really adds a ton of flavor. Pre-cooking the mushrooms loses all the water in them which adds a lot to flavoring. I make almost the same soup (minus the potatoes and horseradish) and add noodles, celery and ginger for a completely different vibe. The mushrooms add a depth that veggie broth on it's own is missing.
About rinsing the mushrooms. I don't know where those people who 'gently wipe' their mushrooms are getting them, but the ones I get at my store are full of growing material. I am DEFINITELY a mushroom washer. Cheers!
P.S. Jacques Pepin washes him mushrooms. I've heard about wiping them down too. But when I watched him rinse his mushrooms in a colander, enough said and game over.
I throw the mushrooms into a little soaf of mostly water with a good splash of white vinegar & a small spoon of baking soda. Yes then either rinse in colander, or rinse them by hand until I no longer feel a slight baking soda residue on it. Takes just a second or 2. Then use the same wash for other veggies being prepped. 😊 Hopw that helps
Thanks for showing your prep. It helps beginners to get started on this economical and tasty way of eating. It would also be nice to find some square containers that have straight sides to maximize space.
A hint on freezing soups (any liquids, really) is to freeze them -without- the lid on. In addition to not filling the containers up all the way, this is a great second guarantee of not busting your containers. As soup freezes, it expands and the pressure builds with the lid on. Keeping the lid off until it's frozen eliminates the problem.
Great recipes! I'm going to make the butternut squash tonight, you inspired me! I think it's wonderful you go the extra mile to learn about Q's culture and work with his mom to incorporate beloved meals in your household. I can feel your enthusiasm for pho through the video!
Woohoo! Enjoy it! And thank you so much. We traveled a lot together in Asia as well so I’ve really fallen in love with a lot of different cuisines and love trying to make different dishes at home. ☺️
Thank you for doing the Congee recipe with the variations. We just got back from an Alaska cruise that included Congee on the breakfast buffet. Since I had never had it before, I asked for advice from the Indonesian man at this specialty section. I must say, I'm now officially addicted! Yum! I was wanting to find a recipe, and here it is. 😋 So thank you.
Love the pho broth recipe. Tbh i don’t like wasting anything so i’d usually blend my galangal, lemongrass & bay leaf/kaffir lime leaf. My kids only know that they found all the spices & herbs are more intense in my cooking🤣🤣🤣🤣. Us, Indonesians, cook w/ loads of those galangal, lemongrass & bayleaf/lime leaf. I just thought it’s a shame to have to toss it. Since we cook w/ loads of spice & herb paste w/ shallots & garlics, i’d simply blend them all in my nutribullet and freeze in silicone cubes. Every time i need 1-2 tbs of the stuff, i’d just pop 1 or 2 cubes into my pan/pot. Use it for veggies stirfry too (w/o the oil obviously).
Amazing soup recipes 🤩 thank you so much for sharing so generously and thoroughly these wonderful and delicious and nutritious looking recipes 😍 highly appreciated 🙏🏻😋😋
Thanks so much for this video! You have taken the mystery out of my favorite Asian soup, Pho. I'm in Phoenix right now, and the nearest vegan pho is 15 miles away. Luckily for me, there are lots of options in Lis Angeles County, where I live. Definitely going to try your recipe!
Hurrah! It's soup season Maddie and thanks for these soup recipes. I will be making mine in my Ninja kitchen soup maker/power blender or my instant pot. I appreciate the Pdf and love 🥰it. Love 😍the video and love 💕Maddie ❤Q.
Here's a go-to fall/winter soup for me: the combo of chili oil, black bean garlic sauce, and gojuchang is a huge flavor bomb in just a few spoonfuls, and can easily turn a pile of vegetables into a spicy, wonderful soup. The vegetables can be anything, but I really like the combination of sweet potato and broccoli. I heat a couple tablespoons of chili oil in a pot, then saute a chopped onion for a few minutes. Then I add in a couple tablespoons each of gojuchang and black bean garlic sauce, along with a bunch of finely chopped or grated garlic and ginger, and stir for another minute or two. Next I add in a sweet potato, cubed, and stir to coat in the flavorful paste before adding 4-6 cups of water. Bring to a boil, then back down to a simmer. At some point while simmering, I'll add a head of broccoli, cut into small (spoon-appropriate) pieces. The goal is to have the sweet potato and broccoli at the right tenderness at the same time, so the exact timing depends on how high your heat it and how large your sweet potato cubes are, but it's very forgiving. For extra protein, I add either a block of super firm tofu cut into cubes or a can of black beans (usually around the same time as the broccoli). I sometimes finish with a splash of lime juice or rice vinegar. Serve over rice topped with toppings (scallion, cilantro, crushed peanuts, sprouts, whatever...). I'm actually eating it as I type this.
@@LetsEatPlants I just made a new variation of this that I'm definitely going to be making again. It was the same up through the garlic and ginger. Then, instead of sweet potato and broccoli, I added one butternut squash (peeled, seeded, cubed). Then water, simmer for about 20 minutes until the squash is very soft. Then I added a package of silken tofu and used a stick blender to puree the soup. Planning for the tofu to dilute the flavor a bit, I had started with a bit more chili oil/gojuchang/black bean garlic sauce. I also added a little sugar at the end (would have been brown sugar if I had it) to balance the heat. I served it with bread, that I ripped into bite-sized pieces and dropped a few at a time into the bowl to soak up the soup. This makes a very good end-of-the-grocery-cycle dish, since it's made out of ingredients that all last for weeks.
They are Ball brand but I haven’t been able to find them ever on Amazon!! My mother in law got them for me and of course can’t remember now where she got them. 😆😆 But these are very similar! amzn.to/3R611HR
I didn't find your Amazon link in the description. Do you have a resource for the containers you used to freeze the soup? Those look like the perfect size (and so much lighter than Mason jars.) I love to batch cook soups, stews and casseroles because I, too, don't like to cook every night. Cheers!
Thank you! Must've forgotten to add it. 🙈 These ones are the most similar I can find on Amazon: amzn.to/3ruYNrm The ones I use with light blue lids are Ball brand, but have never seen them on Amazon! But yes, these are definitely lighter than mason jars and easy to use! 😋 Enjoy!
The only thing that my husband and I are struggling with right now is serving sizes. The recipes for plant based foods seem to have A HUGE serving size, and we only eat about 1/2 cup of any dish at night. So I’m finding I am freezing a lot of soups.
Freezing is a great way to do it! Usually we eat the same meal for 2-3 days and anything else we freeze. But servings you can always cut in half if you’re finding it to much as well. 😃😃
If you’re lucky enough to own a Magimix Cook Expert they have 2 soup settings. Amazing. Dump all ingredients in and press the button. Purée or creamed. In 20 mins I have perfect soup.
I wish I could find them!! They’re a hand me down from my MIL.. and they are Ball brand, which is a great company. But I’ve never been able to find them since and of course she can’t remember where she first got them. 😣😣 The ones I linked are the closest I could find unfortunately.
I don’t yet! I do write them out in the description box of the videos, but I’d definitely like to get them all on a website! It’s on my list of things to do. 🤗🤗
Where can I find the actual directions for the butternut squash soup where I am trying to make that now but I don't know when to introduce the red lentils and how to what's the time overall cooking all this batch of soup?????
All the recipes are linked in the description box. 🤗🤗 The butternut squash soup’s recipe and directions are in the description box of this video: ruclips.net/video/5kYCQBAPDKc/видео.htmlsi=_XuHg90i7u28lCyH
Mushroom soaks up water quickly so if you wash them and then cook them as a side dish they will stay soggy. In a soup this doesn't matter. At least this is my hypothesis
Does your husband eat meat? Just asking because I am wfpb but my family is not so always wonder how other people handle that situation. I usually make food for family. And I just eat potatoes or rice and veggies.
He doesn’t! We both went vegan at the same time. But I do find a lot of viewers struggle with this issue. I hope someone will comment here with some suggestions, but sounds like what you’re doing is on the right track! Are you finding it difficult?
Yes. I have to make a separate meal for my son that has multiple food allergies, one for my daughter and husband together then mine so it is a lot of time spent in the kitchen .
@@lorieannebyers8919 Would it help to batch prep like Maddie shows? Like precook a variety of things, store them separately, and just pull from each thing to create each person’s plate? I feel for you ❤
🥣 Make sure you get your FREE Soup Storage Guide & Recipes here! bit.ly/soupstorage
On the barley soup -- I make a vegan pot roast with onions, potatoes, carrots, mushrooms, green beans and kale -- I just throw it all into a crockpot at one time (I add the kale in the last 15 minutes) with some veggie broth, bay leaf, 1/4 tsp horseradish and some pepper and let it cook on low. I find that an 8oz package of mushrooms NOT SAUTEED really adds a ton of flavor. Pre-cooking the mushrooms loses all the water in them which adds a lot to flavoring. I make almost the same soup (minus the potatoes and horseradish) and add noodles, celery and ginger for a completely different vibe. The mushrooms add a depth that veggie broth on it's own is missing.
Wow very interesting! I’ll have to try it another way next time. Thanks for sharing! 🤩🤩
About rinsing the mushrooms. I don't know where those people who 'gently wipe' their mushrooms are getting them, but the ones I get at my store are full of growing material. I am DEFINITELY a mushroom washer. Cheers!
Hahaha right!? Ok, good to know I'm on the right track with rinsing. Thank you!
P.S. Jacques Pepin washes him mushrooms. I've heard about wiping them down too. But when I watched him rinse his mushrooms in a colander, enough said and game over.
I throw the mushrooms into a little soaf of mostly water with a good splash of white vinegar & a small spoon of baking soda.
Yes then either rinse in colander, or rinse them by hand until I no longer feel a slight baking soda residue on it. Takes just a second or 2.
Then use the same wash for other veggies being prepped. 😊 Hopw that helps
Haha totally agree! 🙌🏻🙌🏻 Thanks for the tips here too!
Thanks for showing your prep. It helps beginners to get started on this economical and tasty way of eating. It would also be nice to find some square containers that have straight sides to maximize space.
You’re welcome! Yes I agree that would be great to find some containers like that. I always see rectangles and wish there were more squares. 😃
A hint on freezing soups (any liquids, really) is to freeze them -without- the lid on. In addition to not filling the containers up all the way, this is a great second guarantee of not busting your containers. As soup freezes, it expands and the pressure builds with the lid on. Keeping the lid off until it's frozen eliminates the problem.
Oh wow I’ve never tried that! I’ll have to give it a go. 😃 Thanks!
Great recipes! I'm going to make the butternut squash tonight, you inspired me! I think it's wonderful you go the extra mile to learn about Q's culture and work with his mom to incorporate beloved meals in your household. I can feel your enthusiasm for pho through the video!
Woohoo! Enjoy it! And thank you so much. We traveled a lot together in Asia as well so I’ve really fallen in love with a lot of different cuisines and love trying to make different dishes at home. ☺️
Thank you for those soup recipes. I’m excited for soup season. My fav season. Love me some soups
Woohoo! You’re welcome Terry. 🤗🤗 I’m looking forward to it too.
Thank you! All these soups and stews look delicious. Looking forward to it becoming soup season.
You’re very welcome! Enjoy! Yes we are definitely looking forward to it too. 🤗🤗
3:05 love the .. shall we call it maroon? sweater! Looks very comfy too 🙂
Aww thanks! 🤗🤗
Wow! So many recipes. You are a ROCKSTAR! 🤩
Thank you for teaching me how to pronounce PHO!🙏
I don't rinse my mushrooms bc I buy Organic.
Mushrooms are grown in manure, which is organic. I always wash mushrooms, even organic! 😂
You're so welcome!! So glad you enjoyed. 🤗🤗
I rinse mushrooms right before cooking. Never had a problem with texture or flavor.
It seems to be the way to go! 🙌🏻🙌🏻
Just what I needed--thanks!🧡
You’re very welcome!
Thank you for doing the Congee recipe with the variations. We just got back from an Alaska cruise that included Congee on the breakfast buffet. Since I had never had it before, I asked for advice from the Indonesian man at this specialty section. I must say, I'm now officially addicted! Yum! I was wanting to find a recipe, and here it is. 😋 So thank you.
Oh nice! Great timing then! 🙌🏻🙌🏻 It’s honestly such an easy soup to make too. I’m sure you’ll love the homemade version! 🤗
Great video with beautiful do-able recipes. Thanks!!
You’re welcome so glad you enjoyed! 🤗🤗
Love the pho broth recipe. Tbh i don’t like wasting anything so i’d usually blend my galangal, lemongrass & bay leaf/kaffir lime leaf. My kids only know that they found all the spices & herbs are more intense in my cooking🤣🤣🤣🤣. Us, Indonesians, cook w/ loads of those galangal, lemongrass & bayleaf/lime leaf. I just thought it’s a shame to have to toss it. Since we cook w/ loads of spice & herb paste w/ shallots & garlics, i’d simply blend them all in my nutribullet and freeze in silicone cubes. Every time i need 1-2 tbs of the stuff, i’d just pop 1 or 2 cubes into my pan/pot. Use it for veggies stirfry too (w/o the oil obviously).
Oh wow I’ve never tried that before! I’ll have to see how I like that next time. 😁
Thank you for the pho recipe! I've been wanting to make it but didn't really know where to start
You’re welcome! Happy to share it! 😃😃
I rinse in cold water. I like them clean before cooking. Great recipes.
I think that’s the way to go! 🙌🏻🙌🏻
I don't care if I do live in Florida. I LOVE soup! Thanks for all the recipes and tips! Yum! And I love barley!
Aww yay! You’re very welcome. 🤗🤗
@@LetsEatPlants 😋😋😋
YAY what wonderful soups! Thanks for doing a pdf ❤
You're very welcome for the recipes and the pdf! Happy to help! 🤗🤗
Amazing soup recipes 🤩 thank you so much for sharing so generously and thoroughly these wonderful and delicious and nutritious looking recipes 😍 highly appreciated 🙏🏻😋😋
You’re very welcome! So glad you enjoyed. 🤗🤗
Maddie , as ever great videos & ideas❤
Aww thank you! 🤗
Thanks so much for this video! You have taken the mystery out of my favorite Asian soup, Pho. I'm in Phoenix right now, and the nearest vegan pho is 15 miles away. Luckily for me, there are lots of options in Lis Angeles County, where I live. Definitely going to try your recipe!
Aww that’s great to hear! You’re so welcome and let me know how it turns out. 🤩🤩
Hurrah! It's soup season Maddie and thanks for these soup recipes. I will be making mine in my Ninja kitchen soup maker/power blender or my instant pot. I appreciate the Pdf and love 🥰it. Love 😍the video and love 💕Maddie ❤Q.
Yayyy! 🙌🏻🙌🏻 The Ninja kitchen sounds awesome, so glad you are loving it. 🤗🤗
Lovely recipes thank you!!!! That's a very large cardamom pod...I've only ever seen little ones!!!!
You’re welcome! Yes they are different than green cardamom pods which are much smaller, so make sure you get the black cardamom. 😊😊
Here's a go-to fall/winter soup for me: the combo of chili oil, black bean garlic sauce, and gojuchang is a huge flavor bomb in just a few spoonfuls, and can easily turn a pile of vegetables into a spicy, wonderful soup. The vegetables can be anything, but I really like the combination of sweet potato and broccoli.
I heat a couple tablespoons of chili oil in a pot, then saute a chopped onion for a few minutes. Then I add in a couple tablespoons each of gojuchang and black bean garlic sauce, along with a bunch of finely chopped or grated garlic and ginger, and stir for another minute or two. Next I add in a sweet potato, cubed, and stir to coat in the flavorful paste before adding 4-6 cups of water. Bring to a boil, then back down to a simmer. At some point while simmering, I'll add a head of broccoli, cut into small (spoon-appropriate) pieces. The goal is to have the sweet potato and broccoli at the right tenderness at the same time, so the exact timing depends on how high your heat it and how large your sweet potato cubes are, but it's very forgiving. For extra protein, I add either a block of super firm tofu cut into cubes or a can of black beans (usually around the same time as the broccoli). I sometimes finish with a splash of lime juice or rice vinegar. Serve over rice topped with toppings (scallion, cilantro, crushed peanuts, sprouts, whatever...). I'm actually eating it as I type this.
Tha sounds great!
Wow that sounds awesome!! Thank you for taking the time to share it! I have those ingredients so I’ll give it a try. 🤩🤩
Mmm, this sounds right up my alley. thank you!!
@@LetsEatPlants I just made a new variation of this that I'm definitely going to be making again. It was the same up through the garlic and ginger. Then, instead of sweet potato and broccoli, I added one butternut squash (peeled, seeded, cubed). Then water, simmer for about 20 minutes until the squash is very soft. Then I added a package of silken tofu and used a stick blender to puree the soup. Planning for the tofu to dilute the flavor a bit, I had started with a bit more chili oil/gojuchang/black bean garlic sauce. I also added a little sugar at the end (would have been brown sugar if I had it) to balance the heat. I served it with bread, that I ripped into bite-sized pieces and dropped a few at a time into the bowl to soak up the soup. This makes a very good end-of-the-grocery-cycle dish, since it's made out of ingredients that all last for weeks.
Where did you get the soup freezer containers? I would love to know.
They are Ball brand but I haven’t been able to find them ever on Amazon!! My mother in law got them for me and of course can’t remember now where she got them. 😆😆 But these are very similar! amzn.to/3R611HR
I love pho! Thanks!
You’re welcome! Enjoy 🤗🤗
I love the soup Tupperware!
They are so useful! 😃😃 These ones are very similar: amzn.to/3R611HR
@@LetsEatPlants brill! Thank you!
I didn't find your Amazon link in the description. Do you have a resource for the containers you used to freeze the soup? Those look like the perfect size (and so much lighter than Mason jars.) I love to batch cook soups, stews and casseroles because I, too, don't like to cook every night. Cheers!
Thank you! Must've forgotten to add it. 🙈 These ones are the most similar I can find on Amazon: amzn.to/3ruYNrm The ones I use with light blue lids are Ball brand, but have never seen them on Amazon! But yes, these are definitely lighter than mason jars and easy to use! 😋 Enjoy!
The only thing that my husband and I are struggling with right now is serving sizes. The recipes for plant based foods seem to have A HUGE serving size, and we only eat about 1/2 cup of any dish at night. So I’m finding I am freezing a lot of soups.
Freezing is a great way to do it! Usually we eat the same meal for 2-3 days and anything else we freeze. But servings you can always cut in half if you’re finding it to much as well. 😃😃
If you’re lucky enough to own a Magimix Cook Expert they have 2 soup settings. Amazing. Dump all ingredients in and press the button. Purée or creamed. In 20 mins I have perfect soup.
Wow! What a cool machine! 😃
Where are the freezer containers that you are using in your recipes? I saw your amazon link but that is different than the ones you're using. :)
I wish I could find them!! They’re a hand me down from my MIL.. and they are Ball brand, which is a great company. But I’ve never been able to find them since and of course she can’t remember where she first got them. 😣😣 The ones I linked are the closest I could find unfortunately.
Do you have a website with all the recipes?
I don’t yet! I do write them out in the description box of the videos, but I’d definitely like to get them all on a website! It’s on my list of things to do. 🤗🤗
Chuck at Brand New Vegan is great!
Right!? Love his recipes. 🤩🤩
Where can I find the actual directions for the butternut squash soup where I am trying to make that now but I don't know when to introduce the red lentils and how to what's the time overall cooking all this batch of soup?????
All the recipes are linked in the description box. 🤗🤗 The butternut squash soup’s recipe and directions are in the description box of this video: ruclips.net/video/5kYCQBAPDKc/видео.htmlsi=_XuHg90i7u28lCyH
As I was reading the title I thought you’d changed your channel name to ‘Let’s Eat Soups’ 😂 I just woke up, forgive me! B
😂😂😂 Omg too funny!
Are you related to Abbey Sharp? You sound just like her!
Hahaha no I'm not. Never heard that one before! 😂😂
Mushroom soaks up water quickly so if you wash them and then cook them as a side dish they will stay soggy. In a soup this doesn't matter. At least this is my hypothesis
I haven’t found that to be true! Been washing them in water for years now and haven’t noticed any texture difference. 😃
Does your husband eat meat? Just asking because I am wfpb but my family is not so always wonder how other people handle that situation. I usually make food for family. And I just eat potatoes or rice and veggies.
He doesn’t! We both went vegan at the same time. But I do find a lot of viewers struggle with this issue. I hope someone will comment here with some suggestions, but sounds like what you’re doing is on the right track! Are you finding it difficult?
Yes. I have to make a separate meal for my son that has multiple food allergies, one for my daughter and husband together then mine so it is a lot of time spent in the kitchen .
@@lorieannebyers8919 Would it help to batch prep like Maddie shows? Like precook a variety of things, store them separately, and just pull from each thing to create each person’s plate? I feel for you ❤
The mushroom thing is basically an old wives tale. Go ahead and rinse them.
Yes that’s what I’ve found too! 🙌🏻🙌🏻