LEARN HOW TO MAKE THESE 4 HEARTY VEGAN SOUP RECIPES FOR THE WINTER
LAY HO MA!! Well, it's that time of year again. If you live in Canada like me, you're asking yourself two questions – "what hot soup recipes shall I make?" and "why am I still living in Canada?" Regardless! Join me in this episode and learn how to make 4 different vegan soup recipes to warm your spirits!
*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
VEGAN ZUPPA TOSCANNA FULL RECIPE + DIRECTIONS HERE:
VEGAN TOM YUM SOUP FULL RECIPE + DIRECTIONS HERE:
VEGAN CURRY NOODLE SOUP RECIPE + FULL DIRECTIONS HERE:
VEGAN MOROCCAN INSPIRED STEW RECIPE + FULL DIRECTIONS HERE:
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Easy Vegan Recipes
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I use the water to rinse out the blender.
I 💕 your videos. Everything you cook just looks great. Delightful plant based recipes. Keep up the great work and stay winning!
Thank you so much ☺️ so glad you’re here
4 soups = 4 likes!
Oooh, this seems amazing. I’ve devised a “hack” for the vegan egg, since I know I won’t go to the trouble to make them. I cut some firm/extra firm silken tofu into about a 1″ slab. then cut into a round using the open end of a glass. I scoop a little out of the center and put a little yellow mustard, or vegan mayo with mustard or turmeric in the center. I use this for a vegan shakshuka but think it might do the job here. For us lazier vegans 😊.
Nice ☺️
Perfect timing Wil. Definitely need a lot of soup recipes now that we received snow on Sunday. That’s Canadian weather for you. Thanks again for great recipes
I knooooow 😭
cold weather + soup = comfort. my equation for the day
I’ve already made the chickpea soup a couple times. Delicious! Subbed butternut squash for sweet potato once too. Definitely going to try the other three. Thanks for the amazing recipes.
🥳
LAY HO MA!! Which of the four soups have you tried already or are thinking of making? I hope you’re keeping well and staying warm. Btw, if you’re new here, welcome! I’m glad you’re here! Be sure to pick up your free ebook with 5 super easy plantbased recipes to help you get started with cooking today. You can also watch the full first class in the new plantbased sushi masterclass 🍣 http://www.yeungmancooking.com happy cooking 🥳
@shaivi Pandya The ginger-like root is galangal. The leaves are kaffir-lime leaves. Both are very common in Thai cooking. Depending where you live, you should be able to get them at an Asian grocery store – if not fresh, possibly in the frozen section.
If needed, you could substitute ginger for galangal and then, a combination of Lemon Thyme, Lime Zest and Bay Leaf is said to be the best bet when it comes to replacing kaffir lime leaves.
I have tried today moroccan style with Lima bean can , carrot celery and sweet potato . That what I had at home it was delicious. Added quinoa also . Will try your exact recipe next time and will let you know . Thanks your video is perfect only necessary talking and very interesting to watch.
The Moroccan and curry soups are making me salivate. I make the toscano soup all the time.
On January 4th 2021i tried to download the ebook with the five recipes and it said document not found.
Tried your chickpea and sweet potatoes soups, we loved it and was pricing you while relishing each spoon of it, thanks for the recipe and video.
They all look delicious! Great tip with the kale as well, looks a tasty way to serve.
Winter came! All over my jacket.
I’ve commented before on this subject, but I can’t stop watching your videos. You belong on Food Network with you own show!! Great recipes…great techniques…The videos are SO professionally done! Thank you!!
You’re too kind ☺️ glad you’re here
I think we already have the show. All we have to do is just to watch!
Enjoy! 💖
Delicious and inspiring! Would love to see your take on a borscht.
Yes please
yessss
not so sure why, your minimalist talking is actually soothing for a cooking video. Most of the other youtube chefs… talk too much. Thanks for the recipes 🙂
the straightforward minimalism is what I enjoy too
Agree! I love his style.
I just subscribed for same reason… plus of course great recipes!!!
His voice is soothing😊
The OG background music returned! My soul is soothed. 🎵☺️
“winter is coming”
*cries in australian*
Love that he doesn’t talk and talk and talk about nonstop nonsense! Someone is finally just cooking and saying just the instructions instead of telling me about the freaking damn life! Like I don’t give a dam I’m here for the recipe! Thank you for not giving me headache!
Now I have made the Moroccan inspired one and it was hearty and delicious. Thank you 😊
ha ha ha I hate that who got time for that we trying to learn how to cook.
I agree!!!!
I’m newly suscribed. I love your “mantra”, cooking with absolute confidence!
After he was done with the first soup. I got up and made it. Thanks for making vegan cooking so easy to understand and make.
Haha nice ☺️
I truly appreciate your clean and simple approach to teaching and demonstrating these appealing soups!
Hi, I’ve recently gone vegan and I think I love you! This is lovely! Thank you!
He somehow reminds me of Gordon. He is straight to the point: no useless talking, awesome chopping skills and sharp knives.
Same!!
Yes me too, l telling my friend that he sounds like Gordon.