3 Cozy 30-Minute Soups (Made in a Blender!) | Yewande Komolafe | NYT Cooking
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- เผยแพร่เมื่อ 26 ก.พ. 2023
- Soup stans, this one’s for you. Yewande Komolafe is here to show us how to make three of her soup recipes. They’re quick, they’re cozy and they’re made in a blender. Oh, and Yewande also has some crunchy toppings for them, too. Soup’s on!
Get the recipes:
Ginger-Cauliflower Soup: nyti.ms/3IYTNRE
Butternut Squash Soup: nyti.ms/3KFxOQS
Spicy Peanut and Pumpkin Soup: nyti.ms/3xX0HjX
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Fabulous demo! Bring on more from this chef, please!
I agree
This was so straight forward and approachable. More from this chef please!
Yewande always brings it. Love these recipes.
OK, mind blown re: adding whole chile and removing it whole to impart flavor without heat. It’s a basic concept, so how have I never even considered this? BRILLIANT.
Also, yummy recipes. Love these earthy, smooth, soothing options.
Ok- more of Yewande please and thank you cuz she's amazing (and adorable 🥰)
Her instructions and tips were wonderful to learn. Very enjoyable instructional video! Bravo!
I love this chef! She’s inspiring and presents everything in a calm, friendly manner.
Immersion blender!! All of these soups could be that much easier and require one less bulky, hard to clean tool. If you love smooth soups and/or have a small kitchen, immersion blenders are your bf.
Love!!!!!!!!!! Making this week. What a comforting presence Yewande is
Yewande is fantastic!
Great demo and lecture. All these soups and garnishes taste wonderful any way you make them. They're all whole, healthy and wonderfully tasty.
Love Yewande! More please!
My first ever comment on a recipe video. Love the recipes and like the way she talks. Can't wait to try these healthy vegetarian soups.
Love Yewande so much! These soups look so good
Yewande is wonderful. Love all these recipes. Thank you. 🧡
Those all look amazing! I'm always looking for new soup flavors, thank you!
i love the incorporating of west african cuisine! i feel its such an underrated kind of food
I grew too much butternut squash last summer. luckily it's storing well. I did make soup from it once but I thought it was bland. This recipe sounds good. thanks!
If you want a super simple butternut squash soup just:
Roast 1 squash, 1 carrot, 1 potato.
Blend all in blender with salt and pepper.
Add a dollop of sour cream to the bowl.
3 ingredients, zero effort, tastes amazing.
Love love love it!
❤ we love soup! Especially when it is so cold outside like right now. Thank you for sharing delicious soup recipes.❤
Perfect😍Thanks for these delicious recipes !
These soups are so beautiful omg 🤗
smooth soups, so satisfying
Aw yay! I love Yewande. I just made her Jollof rice this weekend.
These look so good i'm going to have to try the ginger cauliflower soon
I love these recipes!
Those all sound so delicious
LOVE❤ this chef!!!
Love these 🔥 🔥 🔥 🙏🏾
Wonderful!
great video by a great cook and recipe developer! also stunning sweater
soup for lunch today 😌😌
i want those bowls!!
I like the way you cook! Give me more.
Like the William Sonoma of food science. So divine.
they all look amazing! & cooked in those beautiful Staubs! 😍 pretty bowls, but I'd prefer small & deep so the soup stays hot. i appreciate the garnishes.
i think I'll make that butternut squash soup first, as i happen to have some rn. thanks for this!
sometimes I’ll put soup in a mug and use no utensils 😂
yeah, mugs for soups are awesome!
I really want to make soup now…!!! 😆I also want to know where/ who makes the awesome music in all these NYT Cooking Videos!!! 🎵❤
awesome
This looks great! How many ingredients can have their frozen substitutes used? Can I put in frozen pumpkin, squash, cauliflower, potato, etc?
Love the vegetarians recipes!
These soups look amazing! I love the suggestion with the pepper - make me less afraid of the heat! Any suggestions to swap for the cauliflower? My stomach does not appreciate it!
Maybe parsnips?
Flames
More soup videos!
The notion that pepper seeds add heat is one of those myths that just won't die. Pepper seeds have *no* capsaicin. At all. Some people think they may pick up some from contact the surrounding membrane but it's precious little compared to the rest of the plant, especially the membrane. By all means remove the seeds anyway-- they're annoying little bits that contribute nothing other than a slightly bitter taste if you happen to bite into one--but don't think you're going to reduce the heat. I think her trick of adding them whole makes sense, though. Kind of like the way adding whole garlic cloves gives you a mellower flavor than chopped or minced.
Make all three and have a week's worth of food for lunch or dinner or both!
The heat in peppers is NOT in the seeds! It's in the pith and ribs.
Yewande’s recipes are amazing. Where is the written version please? I actually cook them!
links in description !!
I am here for Yewande content! But please caution home cooks about filling a blender more than halfway with hot soup; we don't need those food explosions to clean off the ceiling and cabinets.
I was making the NYT red lentil soup, and my Blendtec blender says that “ingredient temperatures should not exceed 115ºF (46ºC)”. When I got to the part in the recipe where it says to blend, my soup was around 170ºF. I kept waiting and testing the temperature, and it was so tedious. I doubt everyone does that, and it will either damage the blender, chef, or kitchen if the directions are routinely ignored 😬
is the blender safe for hot liquids? doesn't the plastic melt?
She has a such a beautiful precense. Also she is very beautiful.
We don’t have butternut squash where I’m from, any other ingredient that would work?
Any orange-fleshed squash or pumpkin.
Oops thought this was a 3D tutorial 😅
Where are the recipes?
Links in the description 🙂
@@emilys9365 Links are inaccessible. Demo is worthless without the recipes.
Ginger Cauliflower Soup
¼
cup plus 2 tablespoons grapeseed oil
1
lemongrass stalk, tough outer peel removed, inner portion smashed, optional
1
(3-inch) piece ginger, peeled and grated (about 2 tablespoons)
1
medium head cauliflower, cut into florets
1
medium russet potato, peeled and diced
3
garlic cloves, peeled and smashed
6
cups vegetable or chicken stock
4
scallions, trimmed and thinly sliced (about ½ cup)
2
tablespoons chopped fresh cilantro
2
tablespoons sherry vinegar
2
limes, zested and juiced
1
tablespoon honey
Salt
Butternut Squash Soup (NYT blocked me but I found it on another site just without the topping)
1 medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded
2 tablespoons olive oil, plus more for drizzling
Salt
1 medium white onion, sliced
4 garlic cloves, smashed and peeled
½ teaspoon ground ginger
¼ teaspoon freshly ground black pepper, plus more for sprinkling
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
4 cups vegetable stock
1 tablespoon unseasoned rice vinegar
1 tablespoon honey or dark brown sugar (optional)
Spicy Peanut Pumpkin Soup
2 tbsp olive oil
1 medium onion, peeled and diced (about 30g)
4 garlic cloves, smashed
1 (3cm) piece ginger, peeled and chopped
½ habanero or bird’s eye chilli
1 (400g) can pumpkin puree
700ml water or chicken or vegetable stock
1 (370g) tin coconut milk
1 tbsp agave or honey (optional)
60g unsweetened natural peanut butter
Salt
2 tbsp sliced fresh chives
60g creme fraiche or yogurt (optional)