(soft music)
- Everyone's so obsessed with sweater weather,
but I'm obsessed with soup weather
so I'm going to show you how to make
three easy vegan soups that'll rock your world.
Hey guys, I'm Candice the Edgy Veg,
welcome back to my channel.
Hi, hello, I make vegan food
that is super tasty and delicious.
I think so anyway, maybe you feel the same way.
If you do, hit that subscribe button, like this video
and leave me a comment if you have any requests.
I think I've talked a bit before about
why I'm obsessed with sandwiches.
Another thing like sandwiches,
which is a very simple, basic meal,
but I find super, super comforting is soups
because you can make them really easily,
you can make them while you're doing other things.
You can like put all the ingredients in the pot
and then walk away for two hours
and then come back and it's perfect.
Or do it in an instant pot, that's that works too.
I just find them to be like super comforting,
they're like belly warming.
I think it's the perfect food for winter.
And the three that I'm going to show you today
are some of my favorites.
So the first one is a pozole rojo,
which is a red pozole soup.
It is Mexican in origin.
I'm going to show you how to make a mushroom soup,
but it's going to be like a creamy Hungarian mushroom soup.
And then just your basic, run of the mill,
but delicious, cream of broccoli soup.
All right, so the first thing I'm going to do
is de-stem and de-seed my chili peppers.
I have three different types of chili peppers,
none of which I can really pronounce.
So I'm just going to overlay them here.
You might have to go to a specialty store
to get some of these.
Well, if you don't like really spicy food
you can always use less, but I'm using two of each.
If you have like smaller ones, use scissors,
open them up, get rid of the seeds.
You can just dump them out and put them into
a medium, small to medium sized pot.
And then just cover that with water.
And if you like it really spicy,
you can always leave the seeds in or add more peppers.
You want to add in some onion
and just enough water to cover the chili's completely.
And we're going to bring that to a boil
to rehydrate the chilies for about 15 minutes.
Because I'm efficient, I love efficiency,
while that is boiling I'm going to get
my mushroom started here.
Now, traditional like rojo pozole or pozole rojo
is pork-based, to get that umami that pork has,
I'm going to use mushrooms as my meat substitute.
I'm just gonna cook those down with a little pinch of salt.
All right, so add your olive oil,
mushrooms and a pinch of salt,
which will bring out the juices
and give that nice umami.
If you have any sinus issues
you won't when this is finished.
All right, if you find that your mushrooms
are starting to brown quickly
just take them off the heat for now.
I mean, it should take anywhere between 10 and 15 minutes
so they'll be done more or less at the same time.
When those chilies are softened
what we're going to do is make a chili paste.
And in that chili paste,
along with the chilies and the onions,
we're going to add some garlic, some vinegar, some oregano.
Usually it should be Mexican oregano, but I don't have that
so I'm gonna use normal oregano.
Cumin, salt, and some cilantro.
All right, now we're going to take our peppers
and our onions and add them to the blender.
To get the onion out you can strain it,
but make sure that you strain your liquid into a bowl
because we're actually going to use it.
So I kind of tipped it over.
I'm going to start blending it and then I juice as needed.
So start with like half a cup of the cooking liquid.
And what you want to end up with is something
that kind of looks like a tomato paste, but with chilies.
All right, now add your chili paste
that we just made to the mushrooms.
And you want to go fat for about three to five minutes
or until the chili paste starts to brown.
So you want to cook that until it turns darker in color.
All right, now I'm going to add
some pinto beans, added protein.
Then I'm going to add hominy,
which if you've never used before
it is a processed like maze product
or made with maze kernels.
So you can add that in.
I'm gonna add in a bay leaf,
some bullion or stock and eight cups of water.
And then you just want to bring that to a boil
and you want it to cook covered for about 30 minutes.
All right, when it's boiling, you can go ahead,
cover it, cook it for like 30 minutes.
I like to partially cover it.
All right, soup number two is a,
just a typical creamy broccoli soup,
cream of broccoli, if you will.
All right, we're going to start by melting
some vegan butter in a pan,
and then just adding all of our aromatics and vegetables.
Got some garlic, onion, ideally cooking onion,
but I didn't have any so we have red onion today.
Celery, carrots, also known as carrots to the layman
and some potato and that's going to give us some creaminess.
So mix that all together,
add a pinch of salt and let that do its thing.
And then you can add in your broccoli
just like that.
Congrats, you've added broccoli to your soup.
All right, after like 10 minutes,
your veggies are kind of tender, transfer them to a bowl
'cause we're gonna use the same pot.
All right, we're adding more vegan butter.
Sprinkle in some flour and then whisk the flour
into the butter to get a paste.
You want to cook that for about two to three minutes,
just to get rid of that raw flour taste.
And don't worry about all these little burnt bits here.
We're going to pick that up with a broth in a second.
So while you're whisking, just slowly stream in the broth
and then some soy milk after that.
And stop along the way,
get rid of some of those lumps and clumps.
I switched whisks because while I like
to use the silicone whiskey for you,
it just doesn't do what a wire whisk does, oops.
So add in the rest of your broth,
follow it by your soy milk.
And then just bring that to a boil.
All right, once you've got all the nice,
crunchy bits on the bottom, it just adds flavor,
you've scraped all of that off,
we can add our veggies back in.
All right, add your veggies.
For like some buttery cheesiness we're going to, of course,
use nutritional yeast and a little pinch of nutmeg.
And we're going to bring that to a boil.
All right, so when it's boiling,
you can cover it with a lid
and let it cook until the broccoli and the potato soft.
It'll take about 15 to 20 minutes.
The soup is going to reduce a bit.
You want to go ahead and taste it now, not before, for salt.
Oh my god.
So good.
I only need a little bit of salt,
and that should be perfect.
And then you can top it with optional toppings.
Chili.
All right, when your broccoli is tender,
your potatoes are soft
you can just use your immersion blender,
or if you don't have one just use a normal blender,
and blend up your soup.
The third recipe is a
Hungarian style cream of mushroom soup.
So the main difference that this one has
compared to like a normal or regular mushroom soup,
I guess, is the addition of sour cream.
We're going to do that with cashews.
It's one of my favorite recipes.
I love mushrooms more than anything else in the world.
So you get that like creaminess,
you get umami, let's make it.
Like the rest of our soups, we're by the stove.
And we're going to have to melt some butter.
Aromatics, we have garlic
and then onion.
Although usually it should be like a white cooking onion,
but I didn't have any so we're using a red onion,
but it's fine.
Pinch of salt, splash of oil,
and then add your mushrooms.
A little bit more salt.
It'll help all the liquids release
because it draws out moisture.
Welcome to the science of cooking with Candice.
And then we're just going to let this do its thing
for like 10 to 15 minutes.
The mushrooms are going to just kind of like steam in here.
They're going to release their liquid,
which is where all the flavor is, and then we'll come back.
All right now, sprinkle in some flour
and then just like stir it,
cooking constantly for like two minutes.
You want to cook out that raw flour taste.
It's going to get kind of like
clumpy and lumpy and that's fine.
Then add in some thyme and paprika.
Then just give it a stir and then slowly stir in some broth
or bullion and water.
Scrape down the bottom there, de-glaze the pan
or bottom of the pot, I guess.
And then just add the rest.
Sweet.
Welcome to the waterpark.
All right, so I used water
so I'm also going to add in my bouillon,
this is just like chicken flavored, but vegetarian,
it's a vegetarian chicken flavored bullion,
and a little bit of soy sauce for that umami.
And then add in some soy milk
or, I mean, you can add in whatever plant milk you want,
I just prefer to cook with soy milk.
Has a nice high protein content,
which makes it nice and creamy and stable.
All right, to make this even extra creamy,
I'm just going to put some cashews
in my blender with some lemon juice.
Now, traditionally, this is done with
sour cream if it's Hungarian,
what is this mushroom soup?
Usually it's done with sour cream
when it's Hungarian mushroom soup, but you know,
instead of you going out and buying vegan sour cream,
maybe you can't find it,
you can just do it with cashews and some lemon.
So then just take like a third ish of the soup
and put it into your blender and blend it up
and then just pour it in.
Every little bit of it.
They truly are the perfect food.
All right, so then
you can let this simmer for a little bit longer
or you can enjoy it right now.
All right, we have our three soups.
So we have the mushroom soup, amazing.
Broccoli soup, also amazing.
The pozole rojo, right, rojo, yes, rojo.
And also amazing, but let's give them a little taste test
or else you'll yell at me.
Oh my god, they're all so creamy and delicious.
It's all my soup so I am double dipping.
Mmm.
And then the pozole.
A very large piece of cabbage.
Oh my god, I haven't had hominy in so long.
Well, let me know
which soup you were most excited to try
in the comment section down below.
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K, bye.