Spicy carrot, purple cabbage & potato, and creamy broccoli soups

I really like how careless you are while making the soup, like stiring with a knife or cutting things without care. It shows the fact that cooking is easy and not everything needs to look "gourmet" or fancy… Nice video!

Looks great Tasty perfect recipe

It was a pleasant video, except for every time Adam stirred with a KNIFE

I was eager to try roasting garlic with your approach but had some difficulty cutting the bulb cleanly like you did, despite trying a couple different recently sharpened knives on two recently purchased garlic bulbs. I noticed that the inner peel on each was unusually thick and tough, making it difficult to cut through, yet brittle, which likely contributed to the cloves simply breaking apart. Any idea what causes this variation (e.g., age?), and any suggestions on how to get around it? I noticed that both a chopping motion and sawing motion contributed to the disintegration of the bulb.

Will an A10 do? Cuz it goes brrt

That cabbage soup looks amazing. Thanks for doing some vegan recipes 🫶

I love soup

Im 99% sure this man soley saved a whole generation of starving colledge students, cheers for being the grandma we never had adam 😀

Im suprised your lemon didn’t turn the cabbage blue as it is a ph indicator but also a lemons ph isn’t that low only like 2

For much lower fat cream soups, use canned evaporated milk instead of cream.

Tip: by far the easiest way to peel ginger is to scrape it with a teaspoon. Hold the spoon right down by the bowl and scrape the ginger with the side of the bowl.

stop stirring with your knife

Are?….are you shaving your arms? Ragreseia?

i like the idea, but not much protein

Do people not have ladles?

Regarding HF and other food deliveries. Some times you are lazy for a week and dont wanna cook them.

Then you have leftover meats and veggiesthat are starting to go bad and wont make a good meat if you follow the preprovided instructions. And now you need to figure out something to do with before they go all the way bad. Literally use the technique in this video and turn them into soup.

Sear the meat in the pot, remove it, then continue the rest of this process. Throw the meat back in at some point so it finished cooking. It will often shred itself as you cook it. Just use a wooden spoon or something.

Most sauces, carbs, and cheeses can also get thrown in the pot with everything else, but some are best saved for garnish over the top.

When cooking with cruciferous veggies, you should chop them first and set it aside. There are enzymes (myrosinase) in the plants that interact with other bits (glucoraphanin) in the plant when the cells are broken to create a substance called sulforaphane, which is a major cancer- and inflammation-fighting compound. If you chop then immediately cook the plant, the enzyme is destroyed and you lose a large benefit of eating it.

I would not eat the vast majority of Adams food but I love watching his videos.
This is a comment on his entertaining skills not a slight on his cooking.

My grocery store only has green onions for like four days a year.

Adam, please. The bottom part you left on the peppers is exactly the same as the sides. You and I both appreciate parts that are of just the same use not going to waste.

What sort of lime is that? Looks like a tiny watermelon from the outside.

0:36 this is one of the things that gets me wasting time thinking

He says potatoes first like carrots but later he says potatoes if too long gets grainy.

If you like mushed potatoes in soup, go for it but I prefer them near the end when they cook but as soon as they get tender, soup is done

Broccoli cheddar soup happens to be my all time favorite food so i am going to try these recipes lol

I think we'd all just benefit from any kind of 'pot of vegetables' type meal a few times a week. Soup, stir fry, vegetable stew. I know the grind of the 9-5 makes us seek comfort but I think I comfort myself too much with food sometimes.

Serious Kenji energy to this vid

Just throwing this out there:

Dry roast your garlic cloves (with the skin on) in a pan/wok. It brings out a nice toasty flavor way quicker than 1.5 hours

I cut the tip of may finger whole making this, soop was prety good tho.

MORE SOUPS!!!

Adam loves wet food so much he has Ragu in his name

You have more integrity than any cook on youtube.

I don't use the meatless beef cubes, but rather Marmite, which is always in my fridge… exact same concept. It adds a "meaty-ness" and umami to any savory dish – and will darn near keep forever in the fridge.

Getting some marco vibes from this

i know that you made a video about it but i think its criminal that with all yout knowledge about recipes and food science you still dont know how to properly use a knife. It doesnt matter how slow you chop, tuck your damn fingers in

Not going to call it borscht? A little tomato paste and a tiny bit of honey would be nice in there.

I cant be the only one who read purple garbage at first xD

I made the cabbage and the broccoli. For the cabbage I used half purple half green with marmite in my stock, everything else as directed. Not bad; it was bright and crisp tasting. The Broccoli, wuhahaha… I made that with cheap bacon, frozen broccoli, chicken OXO for the stock, and oat milk with a little flour in it to make it thicker, and a little smoked peprika because the bacon was kinda bland, everything else as directed. My favorite by far, it was insanely good vs cost to make. I would say hold back on the salt when using bacon though.