I would love a series of "Adam uses whatever he has in his kitchen to make a non-planned meal"

@slayerpianoman

9 ай бұрын

I second this!

@TheModeRed

9 ай бұрын

Any chef or cook worth their salt has had to make an amazing meal with no planning and truly random ingredients.

@OrkscherOpa

9 ай бұрын

Let’s gooo

@stefansmits9897

9 ай бұрын

Yes this, didn't know I needed this but now you've said it, yesssssss

@SimuLord

9 ай бұрын

It's a bit like Iron Chef, when you realize you have something in the fridge you want to use before it goes bad and poof! Theme ingredient!

Adam just ruffling some feathers by stirring the soups with his knife 😂

@nicoskefalas

9 ай бұрын

Anything for the clicks 😂 Nah it’s fine

@jelle7224

9 ай бұрын

It bothers me everytime he does it but I feel like that's part of the of the appeal for him, haha

@lgomezx

9 ай бұрын

I cringe every time but it really doesn't matter. Also, he probably gets a discount on those knives ;)

@123370

9 ай бұрын

@@lgomezx i'm not worried about the knife, i'm worried about that enameled dutch oven

@bsteven885

9 ай бұрын

@@123370, I know, right? Just as long as Adam keeps from nicking the Dutch Oven, using a knife to save on dishwashing is OK.

As an Eastern European, I recommend adding beets to the cabbage soup. By the way, diced cucumber makes for another great soup freshener!

@sandakureva

9 ай бұрын

Mmm. Love me some borsch.

@abyssaljam441

9 ай бұрын

Is there much difference between fresh Vs vacuum packed beets? I have never seen a fresh beet in the UK.

@abyssaljam441

9 ай бұрын

It's strange how good cooked cucumber is, everyone just looks as me funny when I mention cooking salad greens.

@ayejaye

9 ай бұрын

My mom's secret borscht brightener is... Ketchup!

@ruthtorphy2204

9 ай бұрын

@@abyssaljam441. Same taste

as a fan who survived the first soup video, this is a very nice, calm, change of pace

@davefava256

9 ай бұрын

It reminds me of atomic shrimp style cooking, very improvisational

@TheDarklingWolf

9 ай бұрын

​@@davefava256Always nice spotting another AtomicShrimp fan in the wild.

@AlbanAwan

8 ай бұрын

Yes, Adam starts yelling I stop watching

Make yellow pea soup, its a thick savory soup made with whole yellow peas and salty pork meat. Classic in Sweden

@ChefSalad

9 ай бұрын

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.

@Loiner_Leftie

9 ай бұрын

@@ChefSalad Ham and pea soup is a classic in the UK, and we typically use green peas so maybe the US version comes from that variation?

@raraavis7782

9 ай бұрын

Same in Germany. Erbsensuppe. In my childhood in the 80s/90s it certainly was a classic.

@lwalker1998

9 ай бұрын

@@Loiner_Leftiewe do that here too im from Massachusetts!! one of my fav cold weather meals my mom used to make

@holywaterbottle3175

9 ай бұрын

Pea soup? Is it Thursday already?

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.

@abyssaljam441

9 ай бұрын

Ah yes the old medieval tavern approach of soup or no soup.

@chezmoi42

9 ай бұрын

Gallimaufry, serendipity, hodgepodge - any one will do!

@juliegolick

9 ай бұрын

What are you making? Soup! No further qualifiers needed

@abyssaljam441

9 ай бұрын

My internal term for it is slop... But I feel that won't go down well with many guests

@Kedai610

9 ай бұрын

I call it “stone soup” after the old folktale

I love how the cabbage is bright purple before the lemon then turns red instantly when you add it

@jasonkeith2832

9 ай бұрын

Red onions turn highlighter pink when you quick-brine pickle them.

@jamescanjuggle

9 ай бұрын

its a pH reaction 😄, used to do it in chemistry its a fun one

@rogink

9 ай бұрын

Is red cabbage greengrocery?

@DTux5249

9 ай бұрын

Red cabbage chemistry is fun lol

@JigglesMcRibs

9 ай бұрын

@@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

Adam, I know you have an adversion to dirtying more dishes/utensils than you need to, but surely stirring soup with your chef knife isn't the answer 😂

@pedroribeiro8056

9 ай бұрын

​@@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

@barbarab9375

9 ай бұрын

I came to make this comment. A good knife used as a spoon in hotl liquid strikes me as sacrilege.

@hafrepo

9 ай бұрын

@@user-cn7io2pe8p For soup 2 and 3 he's using an enameled pot, and at 5:52 he scrapes the bottom of it with his knife.

@aragusea

8 ай бұрын

@@hafrepothat’s the spine of the knife gently tapping the side of the pan, not the edge.

@mrpeanutbars

5 күн бұрын

@@aragusea I believe you. 7:54 is certainly the tip of the knife's edge scraping the bottom of the pot, though.

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!

@martinofgliwice1486

9 ай бұрын

For anyone that doesn't know, Polish pickled cucumbers are lactic acid fermented.

@lasha3688

9 ай бұрын

Solyanka?

@matheff71

9 ай бұрын

I think krupnik would be a nice hearthy meal too. The soup one ofc :D

@mateuszptaszynski685

9 ай бұрын

You can also add sour cream at the end, it's amazing.

@kjdude8765

9 ай бұрын

​@@martinofgliwice1486While not being "fully authentic" I can attest that vinegar picked Dill pickles still work well.

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

@SimuLord

9 ай бұрын

Those old Campbell's commercials weren't just a slogan, they were a way of life. Soup is good food.

@TheMimiSard

9 ай бұрын

Word. And simple.

@marsy6359

9 ай бұрын

@@SimuLordgot that damn song stuck in my head now

@taistealai5523

9 ай бұрын

who tf is saying soup is bad first time hearing it

@rafaelfigfigueiredo2988

9 ай бұрын

I guess I grew up with Mafalda comics a bit too hard

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

@AmataTai

8 ай бұрын

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

Great tip is using a teaspoon of marmite for that beefy/yeasty flavor as a stock. I've been using it for everything from soups to sauces and curries

@HMSTR1995

9 ай бұрын

I use it in everything I can. Usually instead of salt. It’s like a flavour enhancer

@komal146

9 ай бұрын

oh man, i wish i lived where Marmite was cheaper. It's too good

@maxtonuponry

9 ай бұрын

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.

@pachychon

8 ай бұрын

@@thesoupiestsoupster9019 maybe try less than that for your first time, treat it like salt to taste, because it's also very salty. small increments.

always remember the secret *"CHOP IT UP PUT IN A POT WITH SOME WATER AND BOIL IT!"*

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!

@lukilsn

9 ай бұрын

I prefer the other style, but for this video it fits perfectly

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!

@lilymercy

9 ай бұрын

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

8 ай бұрын

Yeah would love some crock pot recipes. There are a lot of limitations like, you can't brown anything In a crock pot...

@callitags

8 ай бұрын

@@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.

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

@williamdoran9618

9 ай бұрын

i unironically love the stank of uncooked hing. very little in common with anything else in my pantry

@logicalparadox2897

9 ай бұрын

You, my friend, should immediately search KZread 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.

@DTux5249

9 ай бұрын

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.

@SeaWasp

9 ай бұрын

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

@dicecard921

9 ай бұрын

@@logicalparadox2897 love me some Max Miller, I'm yet to make that Parthian chicken but it's been on my bucket list for a while

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.

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.

@nhedan

9 ай бұрын

In my experience, sometimes they're bitter sometimes they're just fine it really depends on the carrot

Soup and stew season is quickly approaching and I’m here for it. Bring on some more recipes

@evan12697

9 ай бұрын

"quiet, I'm getting into soup mode"

@CharleneCTX

9 ай бұрын

It's still in triple digits here and no rain in weeks. It's feeling like it will never been time for soup.

i like the new video style; not as fast paced but not boring either. Felt comfy watching

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!!

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.

@deancorrigan1548

9 ай бұрын

Leave cali 20$ for a homemade soup 😂🤦‍♂️ wtf is wrong with u

@mohammedhussain6749

9 ай бұрын

Surely you can just scale it down based on your portion size to meet your needs

@RatchetClank93

8 ай бұрын

​@@mohammedhussain6749😂

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.

"Without yelling this time" is an amazing, confusing, and curious intro for any vid

I could honestly watch you make rapid fire soups like this for hours.

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 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 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 :)

I'm loving Adam's new series where he just cooks entire ass meals step by step

Man, can’t believe Adam would hide such a bold take in the thumbnail thinking no one notice.

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.

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.

@pennyforyourthots

9 ай бұрын

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.

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.

@Mo95793

9 ай бұрын

That honestly sounds delicious, hope I get to make it some day

@raraavis7782

9 ай бұрын

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.

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!

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.

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!

@nicoskefalas

9 ай бұрын

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

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.

@evan12697

9 ай бұрын

Bingo, I want the fond before dump the stock in

@logicalparadox2897

9 ай бұрын

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.

I love how approachable you make everything, thank you.

Thanks! I started making soup with leftover and lying around veggies immediately after starting to watch the video

I was just hungry, extremely hungry.. These days I started losing appetite and just didn't know what to eat or make and you just appeared. Thank you

🎶Soup is good food 🎶 🎶You made a good meal🎶 🎶Now how does it feel🎶

Thank you for the soup ideas. Your other soup is one of my go to meals.

I really enjoyed this video. Thank you for the ideas.

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.

@abyssaljam441

9 ай бұрын

What's kohlrabi like?

“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'm surprised stirring with the chef's knife didn't punch a hole in the space time continuum

Absolutely love the concept and message of this vid. Power to you Adam

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

9 ай бұрын

Potatoes in caldo verde are supposed to fall apart, you should blitz them with a blender

@samuraibat1916

9 ай бұрын

@@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.

Looking good as always🤤🤤🤤🤤🤤

I would love to see an gardening video from you! Like what are you when planting and in which quantities.

We grow sage in my garden, those leaves can grow REALLY big the one you showed was actually on the smaller side, it's impressive to look at

Please adam! Try bandeja de paisa! Colombian here! Is awesome! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

Adam's random soup could be A. A weekly video B. A cookbook after enough weeks I think you could make so easy money with little preparation here

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'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

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!

@Florkl

9 ай бұрын

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.

@mauz791

9 ай бұрын

​@@Florklagreed, and the bone marrow is easily the best contributor to the soup along with the collagen, it's wonderful

Good shout on the vegan oxo, they are great - there’s chicken too, honestly the exact same as the real oxo cubes

@MatthewBrannigan

9 ай бұрын

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 love these sort of more casual videos and what better the subject than vegetable soup!

I love how colorful these are

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!

hey Adam, you should definitely check out Ukrainian red Borshch, pretty sure you will love it!

@kahorere

9 ай бұрын

Unfortunately, I think he mentioned in one of the older podcasts that he doesn't like beets, so he's not interested in Borshch

Best video ever - please do more soups love the techniques - thank you

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.

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 KZread originally.

The stirring with the knife is both cracking me up and stressing me out

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 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.

Why I season my bowl NOT my soup

@nicoskefalas

9 ай бұрын

Hahahah 😂

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 really love the live studio audience format. And these soups look amazing!

The pedants will have a fun time with his knife stirring lmao

I really adore make it up as you go recipes its really nice to see you make a video on it

I use the basics from the veggie soup recipie all the time, excited to watch this when I get home

Is it just me or has the productivity quality increased while the style has become more homey in the last few months? I really like it.

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)

I love how you're so aggressively encouraging.

NOOOOOO you yelling "Nooo" in the previous soup episode is by far my favourite part

I REALLY like this semi-choatic homecook Adam! Has a nice familiar feel to it with the production still being awesome!

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!

“Soup is good” are the word written on my heart, forever and always.

Enjoying the freestyle cooking for a change and the relaxed commentary. Glad I'm not the only one who overthinks how large to cut the veggies

I made the broccoli soup with a side of pompushky, I did fry up the broccoli though, I felt like I wanted that flavour in there, and I used parm reg. beacause I had it, and shallots instead of onions, but it was your recipe none the less. Thank you for the inspiration Adam.

I am so happy to have some recipe videos back! I enjoy the other feature videos about food concepts, but its really nice to have recipes again!

I kind of have a similar "technique" but for vegetable stir frys. I just grab whatever is on sales at the grocery store and fry them in (not too much) oil with some seasonning at then and it's great

This video is awesome. One of the bests cooking youtube videos I've watched, and I've watched A LOT.

Use two spoons to taste soup: the first one goes into the pot to pick up the hot liquid, the second one is a larger, heavier spoon: pour the liquid into that one and roll it around a bit so the spoon absorbs some of the heat. Just a friendly tip from a man with the word "SOUP" tattooed on the inside of his right bicep. I enjoy and learn from every episode of yours I've seen, however, this one was particularly inspirational. As a fellow musician, it was a treat to watch you jam in your kitchen.

Great video! Really helped solidify what I did the other day making a soup - only it was half fresh veggies, half frozen "grilled" veggies, mushroom stock, and coconut milk. Freaking delicious and your video has only encouraged my shenanigans further!

Thanks Adam! Real home cooking. This is gonna be useful when I move out for the first time for uni :)

Really liked this style of video, keep it up Ragusea!

I love making "purple soup" put of mainly purple cabbage, purple onion, and red potatoes (can't find purple potatoes where I live)! Also I love when Adam gives vegetarian/vegan alternatives in recipes.

This is one of the best videos you’ve ever made honestly, new format starting to grow on me

Hell yeah, great advice especially if you're able to make it taste good

This should be on public television as PSA on a weekly basis. People need economically savvy dishes

I frkn love a good soup. I used to experiment all the time with vegetable soups, I love some cabbage, garlic, onion, sausage, mixed in to some cheddar broccoli canned soup, but with extra extra cheese😋yummmm

Love the editing. Very engaging and super watchable.

Dropping in to give my favorite soup recipie 😎 Pumpkin soup! Canned pumpkin, canned coconut cream, chicken broth(optional) Brown sugar, salt, any warm spices you have (pumpkin pie spice goes great) All the ingredients are shelf stable for a good while, so it’s great to have the ingredients on hand for a late night working. Cheers!

The one thing I would add to the first soup is some tapioca starch, guess I just love that almost slimy texture. Also having some topping like that gremolata or even just olive oil really helps making soups more attractive!

Always wanted to make soups. I will go for it! ❤

Thank you for this, genuinely. I'd been thinking I need more veggies in my diet, and then I saw this video and that first soup you made caught my eye because I love the flavor combo of Gochujang and soy sauce. I just threw onions, carrots and a bell pepper into a pot, tossed seasonings at it and wound up with the best thing I've made in weeks. And it was really cool because I kinda had my first moment of really improvising a dish, like, tasting it, going "this needs garlic powder", and being absolutely right, it was fantastic.