The Easiest Vegetable Soup Ever

Hello loveliest people of the world. Today I would like to show you how to make a great soup. A soup of the fall season with a lot of veggies. It's going to make you feel full very easily. It's going to take 10 minutes of preparing and it will be probably one of your staples in the kitchen. It's going to be so easy to make and the result is going to be so tasty you would want to make it every week. The beautiful thing about this is, okay I like broccoli but I cannot eat a whole broccoli very easily but this way I'm going to use half of a broccoli like this and throw it in my pressure cooker. I'm going to use one zucchini, almost going bad. This is here for a reason. I didn't want to put the perfect ones, sometimes life is not perfect. We shouldn't go for the perfect ones and the ones who are going bad. Any veggies that you have in your fridge, refrigerator which are going bad can get in and I'm going to put a leek. You can put even more leeks, leeks is always great taste. They get in as well and one potato. Don't get the skin off, just scrub it and take the extra soil out and I'm going to put it directly like this. One carrot, this part goes away here as well. Cut it in big chunks, we don't want the food waste. This is still greatness here so I collect everything and I'm going to add some sourness, always a bit of ginger is very good to boost our immune system. So take the skin of the ginger a bit, the lower the quality of the spoon is easier to take the skin off though. A ginger almost at the size of a walnut, this also gets in and some hot water, it doesn't have to be cold. I'm going to put one and a half liters of water, a bit of salt, a pinch of red pepper, that's it. Yeah, I told you it's going to be easy and it will take just 10 minutes to make. This will probably come into boiling in two or three minutes and I let it boil for like six minutes will be enough in the pressure cooker and in the one last minute, I'm going to have an extra taste. They are going to boil, they are going to give their taste too and make a great, actually a veggie broth but we want an extra taste and that extra taste is going to come from a bit of butter, just two tablespoons, not too much and when the butter melts, I'm going to add a bit of flour, brown it as much as I can, it's going to increase its nuttiness and have a lot of flavors. Then I'm going to put some milk, it's going to work like a béchamel sauce in a way that will increase the taste of the whole soup. A question from Emre, if I don't have any pressure cooker at home, how long will it take? Maximum half an hour, everything is going to come soft. Then I have to cut them in smaller pieces, a bit more. Not just dense but it's an extra flavor, this works as a you know nutmeggy, nice flavor. I'm going to add a bit of salt and make you taste this for example. Can I make this vegetarian or vegan? It's vegetarian, if you want to make it vegan, instead of butter you can use olive oil, not my cup of tea but margarine and then instead of milk you can use oat milk, sugarless ones. It's very tasty like this, kind of has this caramelized. You know from Yavuz, you eat it just like that at breakfast. Yes. What? Yeah. Brown the flour and butter and then you dip your bread and you eat it. Now, boiling veggies, they are going to come into a cream texture. Now, actually the texture without any flour or butter, it looks creamy and nice. So if you're on a diet or you know get weight, you can just do it directly this way but adding this extra taste, it's going to thicken the soup a bit so I'm going to add a bit of water. You can always add a bit of water later on. What it does is actually these are boiled veggies, they're really good tasting but adding this mixture increases the dimension of having caramelized notes and becomes a full-bodied soup. It needs a bit of salt, I put too little. It needs also some uplifting. Now, it has the veggies, it has the cream, it has the flour, some freshness and uplifting and we're gonna do that by adding some dill. Also, to the top if you like, you can add a bit of fresh cream. It will increase the color, otherwise it will be higher but that fresh cream will have this milky taste, it's not a must. Fresh cream or sour cream? All good, yogurt could also work. Something that is you know white and fresh, some big chunks of dill gets in as well. When something fresh gets in, the taste jumps. It becomes the power of having this full-bodied taste. This you can add if you like some mantı or some meatballs. Suddenly, it will turn into and become a main course. So, this is greatness. Hear the smell, you have the ginger, you have the fumed butter, all the veggies I can smell. Very simple. Actually, this recipe belongs to Gülsüm Hanım. She's the person who cooks for us every day. We are almost 26-28 people and all of us are these picky people. She makes beautiful dishes, she does so many things from leftovers and this was actually a recipe from the leftovers and we liked it so much. We had few touches from ourselves and now voila, it became this beautiful recipe. This is süzme or you can use labne if you like. I'm going to put some. That's for me? That's for you, yes. And to this, a bit of black pepper and a bit of red pepper. Finally, drizzle of olive oil. Always good, incredible. So, Bahar Hanım, this is for you to have. Thank you. And as you can see, we have at least six, eight bowls of soup. So, it becomes plenty. You can drink it for three, four days at least. I have realized one thing by the way. Friends from Canada actually, they always make food for that day fresh. This is not necessary, guys. You make the soup, you make an olive oil dish and you can eat it for the whole week. Think of it that way. So, I know some people this is very easily understood but for some others, it's not. So, this soup you can eat in the morning, you can eat as a dinner, you can eat as lunch, the next day not so. Don't have to make it daily. Beautiful things about these things. These veggies, like half of it is left, add some as I said meatballs or pasta in, make it a dish as a main course, use it that way as well. So many things can happen. So, that's it. May I ask a question? Yes. The magical method you told us, dehydrated soup. Can I apply that method to this soup as well? At which point? To do that, actually what you have to do is, I put one and a half liters of water. Instead of that, you have to put half a liters of water maximum. You add the mixture that way and mix it really well but it's going to be a thick puree. Freeze it that way in the fridge and each time you want to use it, take it out, put some hot water and warm it and then voila, you have the soup. And that technique, if you haven't watched, here's the video. That's also. If the video is done, I want to eat my soup Bahar. So guys, if you have enjoyed our video, thank you so much for keeping with us but your support is also very important. It's hard days financially everywhere in the world, I know. By watching the video, it's a support. So, liking and sharing is even a bigger support. You might have realized the quality of the content and the amount it's watched is unfortunately not equal. So, your support will mean a lot. I'm 70. Bye. It's a voice from my stomach. Your stomach is ringing now.