Thanks to HelloFresh for sponsoring! For 50% off with HelloFresh PLUS free shipping, use code 50ADAMRAGUSEA at bit.ly/44Kt0kk 0:00 Into 0:29 Spicy carrot 4:54 Purple cabbage & potato 8:17 Creamy broccoli
@@jasonkeith2832 Not to mention insanely delicious and goes with almost everything. So many brown dishes can be saved and improved with those tangy pink pieces of joy
I love “what’s in my pantry?” soup. Literally the only downside is when someone coming over asks what kind of soup I’m making and I don’t have a good answer. Fortunately they’ve learned that any soup will be good soup.
Pea soup like that is (or used to be, I don't see it as often anymore) common in the US too, except that we usually use green field peas instead of the yellow ones for some reason.
Adam, I grew up eating a Polish pickle soup that I think you'd love. It's pretty much a regular veggie soup (with potatoes), but you add a couple of grated polish sour pickles along with a bit of the brine. It makes a wonderful acidic soup. Feel free to reach out if you want the recipe!
I am really impressed Adam is actually addressing this. A lot of people are scared to say it, especially this day and age. But, I’ll be damned if I don’t agree. SOUP IS GOOD
One of the best soups I ever made was actually a screw up of mashed potatoes. I like to put cream in my potatoes, and I thought I only had like...a quarter of the little carton left. Turns out I had way more than that, but I was not paying attention when I poured it in and ended up completely ruining the potatoes. So I poured the gravy I made in, added some milk to make it actual soup consistency, and put a bunch of cheese on top. It was also probably the most fattening soup I've ever made, but it tasted fantastic
In a related kind of soup- I made a turkey dinner soup. I had some leftover turkey and tons of mashed potatoes & gravy- threw it all in a pot added water, sad f it and added a small box of stuffing mix too. Way too good for it's own good XD
@@joeyjoejoejrshabadu i mean... it only scratches the pot if you actually... scratch the pot lol. you can just stir the soup without touching the bottom or the sides, I do it sometimes, and its def not ruining any of my pots
I regularly use Marmite in food I make for my dog, because he loves it. Then I realised that I also love Marmite, so I started using it as a stock for our food too, and it's a great move.
I really liked the "live" style for this video. It gave a nice vibe of you having a casual conversation of encouragement towards a beginner cook (like me!) about how to do this. I really like the other more edited style videos, but I often end up watching those knowing I will probably never cook those meals myself. Overall this gave me a lot of confidence to try making some soups!
I think this is the first video where it didn't even register to me that he was recording the voice live. It really just complemented the tossing some soup together vibe of the video. This was really good 😊
Hey Adam, I've really been enjoying your "simple soup" series as someone who is very new cooking from scratch. I don't know if you've done it already, but would you consider doing a series (or even just a single video) on simple-but-tasty crock-pot meals? Slow-cookers have always been a little intimidating to me, but I feel like the potential is there for some amazing dishes!
all recipes has a slow cooker beef stroganoff recipe that i swear by, throw everything in a pot cook for like 4 hours add cream cheese and noodles then cook for 30 min more, the key to slowcookers is throw whatever in a pot and leave it for a while on high (4h ish) or even longer on low (8-12h ish), (maybe get it to a simmer on high first if you want to babysit it) stir whenever you walk through the kitchen and taste and re adjust before serving, this is true of just about everything in the crockpot.
@@RatchetClank93 If you find a crock pot recipe that says to brown the chunks of meat, etc, before adding them, and you don't feel like doing that, then don't. Just toss it all in there and let it cook. It will still taste good.
Love how you provide vegan options/alternatives for a lot of your recipes. A lot of people don't consider it. You're the only non vegan chef I find myself watching.
For anyone that has access to it - Asafetida/Hing is a great substitute for roasted garlic, especially if you use it alongside some actual fresh garlic. It stinks really bad but once you fry it in some oil for 30 seconds or so and then cook it in a soup or stew it gives an incredibly rich, deep, mild garlicky flavor
You, my friend, should immediately search RU-vid for the channel Tasting History by Max Miller. Look for the video titled "the Strange Flavor of Parthian Chicken". It features asafetida, lovage, caraway, and ... fish sauce (garum). Love his channel, but this recipe is one of the best things we've made in the last several years. Super unique, earthy, musky flavor profile. I love seeing these lesser used and lesser known spices and herbs getting proper attention and love.
I looked up Asafoetida, and find it hilarious that seemingly all languages agree that it smells so bad that it must be named for its stench XD. English: "Devil's Dung" German: "Teufelsdreck" (Devil's Dirt) Turkish: "Şeytan boku" (Satan's Shit) Hebrew: "חלתית" (effectively "makes you sick") Finnish: "pirunpaska" (Devil's Shit) Polish: "czarcie łajno" (Chort's Dung) Even "Asafoetida" means "stinky mastic" lol That said, to those I may have scared with this comment, the sulfur breaks down quickly under heat, taking on an oniony-garlicky type smell.
In Indian cooking (I believe specifically the Hare Krisnas), it's used as a natural artificial onion and garlic flavour for food that's offered to the deities as sharp flavours (onion, garlic, chili) are not acceptable offerings
I've been doing this once or twice a month since your original vegetable soup video, except at volume to freeze for lunches which makes it even cheaper. From that experience I'd highly recommend always peeling the carrots. The skins can be slightly bitter or earthy, and if you're going to store any of the soup that flavor develops over time.
It must be very hard for Adam, notably a radio guy who made a radio show and tricked us into thinking it was video, to transition into this amazing TV format. Actually I don't know how hard it was, I just know it payed off. I'm in LOVE with this TV-like format for the show. I used to love the old stuff too, but man, this is so great as a _cooking video_ specifically, the format is PRISTINE. And the recipe also looks very good, can't wait to try cooking up some vegetable soup!!
Fun thing for carrots, do not even cut them. Just prepare them the whole way with the peeler to make them into long ribbons, then take a shallow dish with salt and sugar and just kind of rub ginger across that to pulverise it, you can cook literally just that in water and it is still quite good.
I love soup; I make "fridge clearing" soups quite frequently, it's a way to make leftovers into a new dish. I also like to take a Ramen-esque approach and making the broth the star & just adding whatever I want along the way as far as veg & leftover proteins are concerned. I also like to set up a crockpot soup in the morning or night before I want soup, the house smells amazing all day. I also have mushroom powder in-bound, that I'm going to be experimenting with over the next few months, it will find it's way into my soups as well.
Soup is something I have been making my entire life. It is the meal that I make when I don't really have time or budget to cook a proper meal. Throw some vegetables in a pot, add some stock cubes (I like the easy flavour they bring) and done! By now, for me they are this super nice and savory rainy day kinda meal. God, I love soup!
I was blown away when I made your last vegetable soup. I live in California where food is incredibly expensive. I made that soup for like $20 and had enough food for the week for me. I had no hopes it would be tasty. My wife said there’s no way it will taste good. And it was awesome? Like totally awesome. The problem was that it just too much food. So I love these recipes as they seem smaller and I can get more diversity over my week/month.
I really like these minimalist and easy videos. You could follow this to a T and get a great soupy meal, or you could use it as a reference and go kinda nuts in the kitchen, which is what I opt to do :)
Your recipes have saved my butt many times, and I'm trying to use them to get healthy on a budget, thanks Adam! I remember when Brothers Green were together. I enjoyed their videos, and when they split I was bummed out because I didn't realize I was taking their regular releases for granted as something special during my week. Hopefully not any time soon, but one day Adam will call it quits on this, so don't forget to use and enjoy the content while we got it!
Another individual of culture 🧐I too used to watch brothers Green. I do miss them. I watch Mike but it’s not the same. I also miss the BA test kitchen gang
One of my signature recipes over the past couple years started as an improvisation to use up a bunch of stuff from the fridge, but now it's become a staple in our house. It's a slightly spicy, tomatoey tortellini soup. I fry my vegetables before I add liquids but I don't actually know if it makes a significant difference, I've just always assumed brown = good, plus it helps the carrots to soften up a bit faster without needing to boil as long: I start by frying some very big chunks of carrot in a bunch of olive oil, maybe an inch thick long at the thickest part of the carrot and longer towards the thin end (I like really big chunky carrots in soup), Fry the carrots as long as it takes to cut onions and celery and add those, fry them all until fairly well browned, I press some garlic and a squeeze of tomato paste and fry those for a moment, I add a can of diced tomatoes and a can of green chilis and use my spoon to crush the tomatos since they're usually a little large for my taste, Add stock (I like chicken but I've used veggy and it's delicious, water would probably be fine too with how much veg and other flavors I have), Add a whole bunch of somewhat random herbs, but mostly italian ones, usually: parsley, oregano, basil, sage, rosemarry, red pepper flake, and a crap ton of black pepper. No consistency, just anything that tastes good, I often add a spoon of chicken Better than Bullion if I'm using chicken stock to give body but a big glug of olive oil would probably do the same thing for veggy soup, Let that boil till the carrots are done, I usually add some sort of brassica towards the end, cabbage, broccoli, or roasted brussel sprouts are good but I prefer kale the most, the bubbly kind if I can find it since it holds liquid the best but any kind is fine, boil till the kale is tender and then add tortellini, frozen or fresh, doesn't matter, It's done once the tortellini is done. Really really delicious. It's honestly my favorite way to prepare tortellini these days.
Sounds good! If I leave out the kale, I might even get my 8year old nephew to eat it. He's a sucker for everything, that comes in a tomato-y sauce 😅. I like roasting my veggies first, too. Definitely adds something to the taste.
If your supposed to be creamy soup is too watery you can also do one of the following things: grate in a potato, crumble up some crackers and cook them in the soup (like hardtack) or throw in a hand full of store bought pre ground cheese, which has starches on the outside which will help to thicken your soup.
If you're doing a potato soup, I personally like to just throw in some instant mashed potatoes. It's basically just dehydrated potatoes, so it thickens it while adding extra potato flavor. It's also dirt cheap and I usually have it in the kitchen anyway.
I'm german and grew up with soup made of leftovers from the fridge at least 2-3 times a week. It's cheap, quick and usually healthy. And definitely a better solution than throwing leftovers away.
i often make improvised soup, especially in winter, and i usually slightly fry the onions first and then add the rest of the ingredients and water. some ingredients i really like in soups are beans/lentils/chickpeas carrots/potatoes/kohlrabi.
Soup is one of my favorite vehicles for nutrition. Satisfying, heartwarming (literally), and easy to consume. Seeing this kind of improvised cooking gives me inspiration to try more on my own! I love soup so much it makes no sense not to cook more up myself
I always sautee things like carrots in oil when making soups like this. I even go for a little browning as that really brings out the sweetness. In addition to that a little fat will give nice body and allow better absorption of certain vitamins.
Sounds like what we need is a video doing side by side comparisons of how much better a traditional "saute your vegetables first and build up layers of flavor" style soup technique stacks up against the "throw a bunch of stuff into water and boil it" approach.
“Without yelling at you this time” oh come on Adam, we were this close to another video of pure entertainment! THIS close! Okay but in all seriousness I do agree with Adam on all of the points here.
I love this video so much. It's teaching a mindset that you can take with you when cooking a gigantic versatile variety of meals, rather than giving an opinionated singular recipe with very specific ingredients, which makes it way more practical and makes cooking so much more enjoyable. Thanks Adam!
For that purple soup, here's a really tasty (non vegan) variation: add some meat including bone (pork works well), use dill instead of sage and rosemary, and only add it at the end. For the souring ingredient, use sour cream, also at the very end. That'll get you a tasty and very fresh tasting borsht!
Stew meats are so great. Solid nutrition from what is otherwise a waste. If we’re going to eat meat, we should at least use as much of the animal as we can.
Adam, the last time I made caldo verde I added vinegar really early. Even a couple days later the potatoes in the leftovers didn't fall apart, but they still had a good texture. Mentioning this because you talked about your potatoes not always having the perfect texture in soup. All of these look great btw.
@@nickfury7665 I know they should. My point was something I did without thinking that kept the potatoes from falling apart. I normally mash them after because I don't have a blender, but I wanted to see how long they would keep together. Thanks, as well, but I don't have a blender at the moment.
And kudos to Adam for just throwing the oxo cube in, you don't ever need to crumble it with your fingers, despite what the commercials show, it just gets your fingers dirty!
I've used your original vegetable soup recipe a lot when I'm sick and it really does make you feel better. Ill have to give these a try next time I make soup
This is the kind of stuff I originally subscribed for. You've gone quite fancy in recent years using expensive inaccessible ingredients for many, but this is relatable. Along with your more scientific slant, it's what made you one of the better cooks on RU-vid originally.
I actually started improving veggie soups after I watched your secrets to good vegetable soups video last year. It’s so easy to make delicious dinners. One of my favorites is a Mexican pepper one, with onion, celery, jalapeño, bell pepper, optional potato, lime juice, and then cheeses cheddar for garnish.
I made bean soup today. I used some dry beans, the southwest style ground turkey I'd made too much of for meal prep, and tap water. It is outrageously good and hearty. It was on the stove for probably 6 hours, but I stirred it four times. Soup OP.
I love your simply recipe videos. They're great for beginners like. Also, the three different recipes taught me all sorts of differen tricks. I can't wait to try salami in soup!
This video inspires me to come up with a backpacking veggie soup procedure/recipe! I think with some creativity I could make a satisfying veggie soup for the backcountry!
Followed adam's advice about "anything that goes brrr" - I started this recipe when the video came out and can confirm that after 2 months of blitzing with my electric toothbrush, I have a nicely puree'd soup!
This time of year, with cabbage, mature beets, carrots, kale, out of the garden, wild mushrooms, time to make a borsch soup. Eat it and can it and enjoy it the rest of the year.
Loved this. I do something like this a lot and some of my favorite additions are a handful or barley or pasta (leftover or otherwise) and canned beans.
Thank You so much. I make soup whenever I can't think of anything to make or even make some kind of jumbalia or gumbo type of thing ( with or without meat or fish or seafood)