Today we're gonna be making some wholesome and comforting soup recipes
Last year, we made a soups video that you guys really seem to enjoy
So this year we're doing it again. But instead of just three soups, we're gonna be making five of them
And a brief thank you as well to Wix for partnering with us on today's video, Wix is the platform that we use to create the whole pickuplimes website
and I'm gonna chat more about them at the end. For now, let's get started on making some soups.
First up we're gonna be making one of my new favorite soups the African peanut soup
We're gonna begin by dicing 1 medium onions mincing 4 cloves of garlic and mincing a thumb-sized piece of ginger
Then we're gonna peel and chop to medium sweet potatoes into 1 centimeter cubes
We're also gonna peel and cut up one medium sized carrot and cut one yellow banana into little coins
And I know it sounds super weird for a banana to be in a soup recipe, but trust me it works really well
Just try to make sure that the banana is yellow and not too ripe or spotted
otherwise the flavor might be too strong. To a pot on medium heat
we're gonna add a couple teaspoons of vegetable oil, the onion, garlic and ginger all at once and cook this for about three to five minutes
We're gonna add a splash of water as needed to deglaze the pan and then we're gonna add in the spices:
A tablespoon of curry powder, two teaspoons of ground coriander, two teaspoons of paprika powder and 1/8 of a teaspoon of cayenne pepper
Cook this in, stir for about 30 seconds just to let the spices bloom
and then we're gonna add to the pot all at once
The sweet potatoes, carrot and banana, one litre of vegetable broth along with half of a cup of smooth creamy peanut butter
We're gonna cook this until the sweet potatoes have softened which is gonna take about 15 minutes and while it cooks we're gonna partially cover it with a lid
When ready we can add one can of coconut milk to the soup and then blend it all up using an immersion blender or a
regular standing blender. Once it's heated through you're ready to serve, pour the soup for yourself into some bowls here
we're decorating it with a little bit of coconut cream that we reserved from the top of a can of coconut milk
We're adding on some fresh red chili slices. Some crushed roasted peanuts and some fresh coriander as well.
I know it seems like a peculiar combination of ingredients with the banana peanut butter and coconut milk
But don't knock it till you try it they all work so well together
And like I said, it's one of my new favorite soup recipes
I really can't wait for you to give this one a try. For the next recipe
we're making a protein-rich and ultra delicious garden green pea soup
So to start off I made some homemade croutons and I've already showed you how to make this in a previous soup video
so I'm gonna link that for you here and I'll leave a recipe link for you in the description box below
So onto making this soup once we've diced 1 medium onion and minced 2 cloves of garlic,
we're gonna add a little bit of oil to a pot on medium-high heat
Once the oil is hot add the onions and garlic and cook this for about 5 minutes. Then all at once we're gonna add in
2 cups of frozen peas, 1 cup of frozen edamame 1/2 of a cup of cashews that
preferably had been soaked a little bit first and then drained and then a teaspoon of dried
thyme, a little bit of salt and pepper and 1 liter of vegetable stock
then we're gonna bring it to a boil reduce it to a simmer and
partially cover it with a lid and cook it for about 15 minutes. When it's all cooked through we're gonna use an immersion blender and
blend this until it's creamy and then you're ready to serve it up
Here we're garnishing it with a light drizzle of olive oil, a few
reserved cooked peas, some freshly cracked black pepper and the fresh homemade croutons.
I love this recipe for how lazy it is. You just throw the frozen legumes into the pot,
wait a few minutes, blend it and then it's ready to be enjoyed
For the next recipe we're making a comforting roasted vegetable harvest soup, which is perfect for cold winter months
So we're gonna begin first by preparing the butternut squash. We're only gonna need about half of it
First we're gonna remove the seeds and then peel it
before cutting it into 2 centimeter or 1 inch thick chunks and then gonna transfer it to a parchment lined baking dish
We're then gonna peel and chop one medium carrot into a similar size
We're gonna chop up one red onion into large chunks. And then we're going to be peeling about six cloves of garlic, one jalapeno
we're gonna cut in half and deseed as well as one bell pepper that's been deseeded and cut into corners
Once everything has been placed onto the baking dish,
we're gonna drizzle on a little bit of vegetable oil and toss everything to coat then come the spices
We're gonna use half a teaspoon each of ground cumin, paprika powder,
salt and pepper
Then mix it one more time before baking it in the oven at 180 Celsius or 350
Fahrenheit for about 30 minutes or until the squash and carrots are nice and soft and cooked through. You're gonna want to make sure to
stop and give it a stir at least once half way as well
Now while we wait for that to bake if you'd like, you can make some delicious crunchy roasted squash seeds
All you got to do is clean off the seeds toss it with a little bit of oil and add a quarter teaspoon
each of ground cumin, ground paprika powder, onion powder, garlic powder,
salt and some pepper.
And mix it together and bake it in the oven for about 15 minutes giving it a stir at least once halfway
and when the veggies are nice and cooked and baked we're then gonna add it to a pot on high heat along with 3/4 of
a cup of coconut milk and 3 cups of vegetable stock
Then one of the most satisfying things to watch I think is just blending it all up until it's nice and creamy
Whenever you're ready plate it up generously again, you can decorate the soup with some coconut cream if you'd like
We're gonna garnish it with a little bit of fresh thyme and the roasted squash seeds. It's a vibrantly colored wholesome and creamy soup,
that's nice and comforting especially in a colder weather
For the next soup we're making the antioxidant rich borscht soup
I'm using the shredding feature of our food processor to shred things up
But you absolutely don't have to, you can chop or shred things by hand too if you'd like
So we'll begin by shredding one medium red onion, three cloves of garlic,
one stalk of celery and one peeled carrot as well as one
deseeded bell pepper. The food processor just helps to speed things up a bit. But again doing it by hand is absolutely ok too
So to a large pot on a medium-high heat we're gonna add about a tablespoon
of vegetable oil and then add the shredded veggies and cook it until it's soft about 2 to 3 minutes. Now back to the same
food processor I'm gonna shred about 1/8 of a head of red cabbage,
half of an apple and 3 raw peeled beet roots. I'm also going to chop up about 3 tablespoons of fresh dill
You could alternatively use about a tablespoon of dried dill here
if you'd prefer. Now to the pot we're going to add
cabbage and beetroot mix, two bay leaves and then the dill.
2 tablespoons of tomato paste, 1 tablespoon of optional pickle juice, 2 teaspoons of ground coriander, half a teaspoon of salt,
1 liter of vegetable stock and some freshly cracked black pepper, then mix it all up
You're gonna start to see just how vibrant and beautifully colored this soup is
You're gonna want to cook this at a gentle simmer for about 15 to 20 minutes with the lid partially covered
When the soup is finished cooking just before serving
you're gonna want to make sure you remove the bay leaves and when you are ready to enjoy it serve it for yourself in symbols
Here we're serving it with a dollop of Greek style plant-based yogurt and some fresh dill for garnish. A little while ago
I was feeling a bit under the weather with a cold and the soup felt like a little cure in a bowl
it was delicious loaded with vitamins minerals and antioxidants and if you love beets as much as I do you're gonna love this soup
For the last recipe we're making a soup I make more often than any other because it's so wholesome nourishing and
simple to make which is the classic lentil soup
So first, I soaked 3 cups of green lentils in boiling water just for about 30 minutes
This is an optional step but it helps to speed up the cooking time later helps to get rid of some of the gas containing
compounds in the lentils and it helps our bodies absorb some more of certain nutrients
So then we're going to move on to dicing 2 medium onions. We're gonna peel 3 cloves of garlic
and mince 1 fresh red chili pepper
We're then gonna peel and chop 2 medium potatoes into 1 centimeter cubes to a large pot on medium-high heat
We're gonna add a little bit of oil and when it's hot
we're gonna add the onions cook this for about 5 minutes or so adding a splash of water as needed to deglaze the pan and
then we're gonna crush in the cloves of garlic,
we're gonna add the red chili as well and cook it for a couple minutes more before we add the
spices a teaspoon each of curry powder,
turmeric powder, garam masala and salt I also like to add a little bit of freshly cracked black pepper as well
We're gonna cook these spices for about 30 seconds or so
just giving it some time to bloom and then we're gonna add to the pot the potatoes the drained soaked lentils and
five cups of vegetable stock
Bring it to a boil and reduce it to a simmer and meanwhile
we're going to peel and dice two medium carrots and
half of a head of broccoli
into little bite-sized florets
The carrots you can add straight away to the supe to stir it in and after about 15 minutes of cooking when the lentils are
all dente and the potatoes have cooked through, then you can add the broccoli and cook it for another three minutes.
I always like to serve the soup really generously for myself. You can add some fresh parsley
maybe some freshly squeezed lemon on it as well and it's ready to be enjoyed
I always make a really big batch of this too and freeze it for later
it's super handy when you come home after a long day to just
reheat a warm bowl of soup for yourself in just a few minutes and on that note all of these soups freeze really well
so feel free to batch make it and enjoy it later on the full breakdown to all of these recipes can be found on the
vlog those links are in the description box below and
While you are at our website take a look at the layout in the design and see what you think
I actually created the whole pickuplimes website myself using Wix and if you've ever been interested in creating your own professional-looking website
I definitely recommend them so I started about three years ago and because I didn't know where to begin
I just used one of their designer templates to get me started and from there
I just switched the pictures to my own
I'd modify the text move things around to essentially customize the website and without any coding or design experience at all
You can create your own really beautiful website that's made and personalized just the way you like it recently
We also needed to create a webshop so that we could sell our first ever ebook, which is really exciting
but I had never created a webshop before but they've got some plugins
So using one of those within a few hours the web shop was already up and running as well
So if you've ever been interested in creating your own website or blog or online store
I definitely recommend Wix if you do want to learn more I'm gonna leave a link for you in the description box below
Hope you guys enjoy today's video and you know the drill if you make any of these soups
Tag us on Instagram so that we can see thanks a lot for watching pickuplines signing off and we'll see you in the next video