https://www.youtube.com/embed/-_KFWv8nsbY
- This right here is my favorite
homemade vegetable soup, loads of nutrition and
Mediterranean flavors. My favorite way to
detox. Let's do it. Medium-high heat, a good drizzle of some
extra virgin olive oil. Let the oil shimmer. We've got a half a pound
of baby bella mushrooms. So you're gonna toss
them in the olive oil and you're gonna let them
sizzle and gain some color. While our mushrooms are cooking we're gonna chop
up some parsley. So I'm starting with the stem, which has a ton of
flavor, by the way. Beautiful. Mushrooms are ready. They have a nice char on 'em. We're gonna move them
out of this pot for now. Good things are happening. A little bit more
extra virgin olive oil. Pot is still nice and warm. Stems only for the parsley. Oh, yes. So much flavor. Onions go in next. Garlic. Ooh, ooh,
so much flavor.
Carrots, celery, zucchini, and couple potatoes,
diced real small here. You're still on
medium-high heat. You're gonna toss
this party together, and you're gonna give
it a good seasoning. Kosher salt, black pepper, and then we have
coriander, turmeric, and a little bit of paprika. Oh, yes. Toss this
party together. You've got about
seven minutes or so.
You're trying to
allow the veggies to kinda soften a little bit and grab onto some of
the beautiful seasoning. We have some chickpeas here
out of a can. No big deal. They add some protein. Then a can of whole
tomatoes right here. And then of course
we need some liquid 'cause we're doing
a soup, right? We're going in with
about six cups of broth. Any broth of choice. Dried bay leaf and a
little bit of dry thyme. Give this party a stir, and over medium heat,
bring it to a nice boil. Things have been
happily bubbling for about four to five minutes. We are almost there. We're
gonna turn it down to a simmer. Grab your cover and cover
it part way through. Allow your soup to
breathe for a little bit while it's doing its magic. We're gonna give it
about 15 minutes or so. Oh, yes. This soup
is looking amazing. Let's break up
some of the tomato. This gorgeous soup is ready.
We're gonna turn it off.
Don't forget the mushrooms
that we cooked up earlier. Give them a stir.
They're gonna warm up. The parsley leaves
now. Remember, we used
the stems earlier. One lime, zested and juiced. We're gonna zest and
then we're gonna juice. I am smelling all
sorts of goodness. And we have the bay leaf. Before you serve,
you can take out. For just a little touch
of nuttiness and flavor, some pine nuts that
I've toasted earlier. This pot is all the
comfort, beautiful flavors. Mmm. (chuckles)
It's really good. Grab the recipe for this amazing Mediterranean
homemade vegetable soup over on
TheMediterraneanDish.com. I will see you later. Ciao..
