– Hey, guys, we are in week four
of my new year, new dinner collaboration
where I’m bringing you quick and easy
weeknight meals starring some of my
favorite YouTube channels.
This week, I wanted to introduce
you to Hot for Food.
Lauren and John are the couple behind
this beautiful channel, and when I
first discovered it, I was blown away
by just the amount of incredible recipes
that they have on it.
Not only is everything beautiful,
but everything is also vegan.
It wasn’t until I watched several videos
that I actually realized that,
and that in fact, is the
focus of their channel.
They wanna show that a plant-based
diet is anything from boring,
and they have surely
succeeded on that front.
– Hey guys, it’s John and Lauren
from Hot for Food, and you guys should
definitely come and check out our channel,
whether you’re vegan or not, there’s
tons of recipes that are gonna blow
your mind and change the way
that you think about vegan food.
I promise you.
– Definitely, and we have a recipe
for new year, new dinner coming up
right after Beth’s, so make sure
that you click on over and find out
how to make our cream of mushroom soup.
Thank you so much for having us, Beth.
See you guys soon!
– Doesn’t that soup look delicious?
This time of year, a warm, comforting soup
always hits the spot,
and one of my favorite
soups to make is a cream of broccoli soup.
When Lauren and I first discussed,
oh yeah, let’s do creamy soups that
don’t actually use cream, we both
thought it was a great idea.
It comes together so quickly,
and you can make a big batch of it
on Sunday night and have it to eat
throughout the week.
Let me show you how to put it together.
In a large soup pot, you’re gonna add
two tablespoons of olive oil.
Into that you’re gonna add a cup
and a half of diced yellow onion,
a half a cup of shallots, which does
sound like a lot of shallots,
but it is a great thing to add,
because it will add a beautiful sort of
savory sweetness to the soup,
which I think is pretty nice.
Then three sliced garlic cloves.
Go ahead and saute up
all of those vegetables
just until they’re nice and tender.
You can put the lid on your soup pot, too,
just to kind of speed up the process.
Then we’re gonna add three cups
of broccoli florets,
and then this is where
we’re gonna get that silky smooth
texture that’s so associated with cream
in puree-based soups like this,
we’re going to add five
cups of cauliflower florets.
Cauliflower as a vegetable, when you cook
it and puree it has a really nice
silky smooth texture to it.
It doesn’t have much flavor.
We’re really just using
it for the texture,
so go ahead and add five cups of that.
The other thing that’s gonna give our
soup great smooth, silky texture
is a potato, so we’re going to add
a cup and a half of diced russet potato.
Usually one big sized russet potato
will get you about a cup and a half.
Finally, we’re gonna add six cups
of your favorite vegetable broth.
You’re gonna put your lid on your pot,
and you’re gonna let that cook
for about 15 minutes, just until
all those vegetables are fork tender.
Then we’re gonna go ahead and puree
this soup in batches, just in a blender.
You wanna do it in batches so that
you don’t end up with a very chunky soup.
We want that really smooth, pureed soup.
Doing it in batches will help with that.
Once your soup is all pureed,
you’re gonna pour it back into your
cleaned out soup pot, and then we’re
gonna add some seasoning.
I like to add salt, some
freshly cracked pepper,
and then my secret ingredient is half
a teaspoon of dried dill.
It might sound like a strange thing
to add to a soup, but it really does
add such a fabulous flavor to it.
It makes it kind of fresh and gives
it a depth that you wouldn’t otherwise
have if you didn’t add a little bit
of some time of herb.
Dill is really my herb of choice
for this kind of soup.
You’re just gonna heat that up,
and you’ll see you’ll start to have
a really beautiful soup on your hands
that looks silky and smooth and hardy
all at the same time.
We’re gonna ladle it out
into a generous soup bowl.
I do like to drizzle a little
bit of olive oil on top.
That will give this soup a really
beautiful silky finish as well.
If you’d like, you can also garnish
with a little fresh parsley
and some freshly cracked pepper.
You can serve with a Italian breadstick.
There you have it.
Dinner is served.
I love this soup because it is so
delicious and comforting, especially
on a cold winter’s night.
You’ve got that creamy smooth texture
coming from the
cauliflower and the potato,
with then that beautiful
flavor of the dill
and the fresh parsley.
It’s also a really great thing to do to
crack off some of that breadstick
and pop that in the soup as well,
kind of have an instant crouton.
I hope you guys give this one a try,
and let me know what you think.
I also hope that you head on over
to Hot for Food, subscribe to their
channel, and definitely
try that soup recipe.
That looks really fantastic.
I know I am definitely gonna try that one.
To get you inspired for how delicious
vegan cooking can be, I’m gonna leave
you with some of their awesome
recipes from their channel.
I think it will definitely get you
inspired about trying
vegan cooking for dinner.
All right you guys, I
will see you back here
next week, and we are going to tackle
the Sunday night family dinner
with One Hungry Mama.
All right you guys, I’ll see ya then.
♫ More to life than just survival ♫
All credits go to Entertaining With Beth