Plant Based Vegan Thai Peanut Soup : Whole Food Plant Based Cooking Show
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- čas přidán 2. 02. 2019
- Here is a delicious Plant Based Vegan Thai Peanut Soup recipe for the Instant Pot that will warm your belly on these cold evenings. The warmth from the red chili flakes and the creaminess of the peanut butter flavored broth will tempt you to eat more than just one bowl. If you don't have an Instant Pot, you can make in a soup pot on the stove that you will simmer for at lest 45 minutes.
Recipe:plantbasedcookingshow.com/201...
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Yum yum yum!!! Will definitely make this one again👍👍🌱
Made this soup tonight and it's a keeper! I followed the recipe almost exactly but I only used 1/4 tea. red pepper and I couldn't resist adding a can of coconut milk....delicious!
I like to turn the pot on sauté while I assemble everything in it. I helps the ingredients melt and meld together and the pot comes to pressure a little faster. The soup looks great 👍!
Definitely going to try this! Looks great!
Here are my notes: for new IP users, larger volume of food take longer to come to pressure so if possible, add things hot or use saute function. I used 1 block of frozen spinach first in pot since I didn't have fresh,was perhaps a bit over cooked but good. I used blender for liquid ingredients since I only stock chunky peanut butter. Also subbed lemon for lime and it tasted fine. I used my dusty jar of red pepper flakes adding 1/4 tsp. It tasted great for our non spicy folks. Thanks for the inspiration!
This looks SOOO delicious and filling!!! Can’t wait to try it!!!
You did it again Jill. This recipe was soooo delicious. I cooked it in a pot on the stove and the soup was ready within 30 minute. The flavor improved overnight. Thank you so much.
Loved the instant pot cabbage soup! Can't wait to make this one!!! Thanks so much!!
Quick and easy! Thanks for a wonderful recipe.
I don't have an instant pot but I am going to try this the old fashioned way - regular soup pot...😁
Looks delicious!
It works even better in a regular pot because it thickens and the flavors intensify =)
I made this soup today. Really yummy. I will definitely keep this in my arsenal. But I split the recipe in half and ate it all by myself so I’ll make the whole recipe next week
Thank you. I’m going to make it for tomorrow’s lunch.
That looks great. Great job to.
Looks delish 👌🏻💚
Looks pretty delicious!
Made this today and it was SO freakin good. Only thing I did different was sauté the onions first and substitute the sweet potatoes with butternut squash. Thanks again for another awesome recipe! I will have leftovers tomorrow since it was just me and my daughter and freeze the rest.
I’m going to have try it.
Yay! New sub in North Carolina. 😊
I'm in Nebraska too! It's definitely FREEZING here. This soup looks amazing> >> I'm definitely going to have to try it!
I hope this weather breaks for you all soon. Enjoy the soup. It is amazingly delicious. Even more so if you make it on the stovetop vs the Instant Pot =)
This looks great and once again excellent presentation.
Thank you =)
Making this tonight as I had the exact ingredients to use up 😁 Thank you! ❤ The only substitution I had to make was lemon juice instead of lime juice, hopefully that will not affect the taste too much. I will let you know how it turned out! 🙂
It was delicious Jill 😋👍
I did sauté the onions and mushrooms first 😉
To serve it with a quinoa flatbread from your previous video might go well.
I live in Wisconsin about an hour east of Minneapolis, MN. It was so cold they closed my sons school for four days. I work from home. The house went from just me to my wife, son and I locked in the house for four days. Talk about cabin fever.
Oh my. Hopefully having some delicious soup to enjoy will help =)
Great recipe Jill! This looks really good! Do you find adding the spinach to the pot to cook makes the spinach break up? I see a lot of folks adding the greens in at the end and the hotness from the soup cooks the spinach pretty quickly. I really like spicy so this looks great!
That is a great tip and it would probably be healthier too =)
The spinach worked great for us just like the recipe calls for. I used fresh baby spinach
Hi Jill. Thanks for being there! A few questions: do you peel the sweet potatoes, do you rinse the garbanzo beans, do you include the fluid in the can if you don’t rinse them, how do you rough chop the spinach? Thanks.
Yknot Dostuff
If I have organic sweet potatoes then I don’t peel them but if they are conventional then I do. I always pour off the liquid from the chickpeas and rinse them. To rough chop the spinach I just set it all out on the cutting board and rock my knife over them until they are in small chunks. Hope this helps :)
Thanks so much!
Hi, a couple of things...
I have been meaning to write you that your song has been in my head in the morning as I turn the coffee on. Just a few rounds, then off to sit and drink my coffee.
The other thing is that I don't have is an instapot and don't even know what it is. As I see you make more recipes in this, I am beginning to think that it is a pressure cooker, you know the kind with the little dohicky that rocks on the top as the foods are cooking. I think my mother used to cook with one of these. They scared me as I just did not know much about it. Now regarding the instapot, it seems like things cook very quickly. I am pretty sure that I will not be going the way of the instapot. I will make the soup, but I will make it in a regular pot on the stove. I love the Thai style and simple ingredients. Thank you so much for posting your great and simple recipes, healthy as well.
This soup actually turns out better in a regular pot. It has time to reduce, thicken and intensify the flavors. I am just doing Instant Pot recipes because there is a demand for it. The Instant Pot does work as a pressure cooker but it also has other features. It is really for people who are super busy and don't have time to babysit a pot of food on the stove. =)
Mmmm, sounds delicious. I was looking in the bulk section at my local grocery store and found wheat berries. I had never heard of them before and the nutrition content looks awesome--lots of fiber, low in fat, etc. But I don't know how to cook them and since they were in the bulk section they don't have any instructions with them. I have looked on YT and every video says to cook them for an hour. But since I have a new instant pot, I thought why not save some time. Do you know how long I should cook them in the instant pot? Maybe you could make a video, if you have a recipe. All the recipes I've found on YT use them in a salad and they must have another way to eat them. Thanks so much for any suggestions or tips you can share :)
I don't really use wheat berries because I have a couple people in my family that are sensitive to gluten but here is a site that has some info and how to cook them in the Instant Pot =)
julieharringtonrd.com/instant-pot-wheat-berries/
That looks delicious Jill! I haven't warmed up to the InstaPot yet. I'm just not sure I need another gadget in my life. I'm definitely going to try this one out on the stovetop!
It is even better on the stovetop because it thickens the sauce and the flavors intensify. =)
This looks so good. Now I just have to convince my husband to buy an instant pot lol I told him “it looks a lot faster than the stove top”
By the way, can you make a video of a burger substitute using seitan or tempeh?
Cooks* not looks lol
It's SO worth buying one! Seriously the amount of meals you can just put the ingredients in and turn it on and boom, in 20-30 minutes it's done is amazing! You won't be sorry!
This looks so good! What would you suggest for a substitute for mushrooms? I wish I liked them, but I don't! Thanks so much for all your amazing recipes!
I'm sure Jill has some great suggestions! I'd recommend zucchini :)
@@Reallifecleanliving that's a great idea...thank you!
NICE! I **LOVE** my I Pot...it is amazing! Have you tried yogurt yet? Just curious! & thanks!
Nope, haven't made yogurt yet but I guess I will have to give it a try. =)
@Linda Nielsen Thanks for the dairy free yogurt recipe. Do you know any yogurt recipes without soy. TIA.
Is there a way to make this thicker? To serve with rice? Looks amazing!
Just cook it longer and it gets thicker 👍
Hi Jill, I made this soup. It was good! I liked it! But I really wanted to love it! I think this is where I went wrong. I used white sweet potato & powder peanut butter. I'm definitely making again with the orange sweet potato & regular creamy peanut butter. Can you pls pet me know your thoughts?
I think you are absolutely right about using regular peanut butter. I tried it with the peanut butter powder too but it had no flavor 🙁. Orange sweet potatoes might have just a bit more depth of flavor too 👍
Ty Jill! I will make again later this month with the changes and let you know😁
I have to try this in a crockpot. I hope it comes out the same. How long should I cook it in a crockpot?
LOVE NEVER FAILS
4-6 hours
What do you mean by natural release? I don’t have one of these instant pots, I’ve been shopping around and I don’t know why these are the ones everybody’s talking about… There are others that look very very similar and are not so expensive. Maybe you could give me your thoughts on that as well? Love your videos, they’ve helped me in my quest to eat right and lose weight at the same time which I have - 42 pounds so far! So thanks for your great videos.
Mary Hakkinen
I just know this Instant Pot brand. Sorry I don’t know much about the others. Natural release means to let it cool by itself without releasing the steam through the vent. I’m glad the show is helping you on your journey 🤗
The Whole Food Plant Based Cooking Show Thanks!
I use a Power Cooker XL.. at the time I bought it, it was less expensive than the instant pot and it does pretty much the exact same thing, it has less fancy preset buttons but it comes with a booklet so you can figure out what you need to set for specific recipes. I definitely recommend an electric pressure cooker, especially on your quest to eat right! :)
For a slow cooker .. would you have any suggested timings? 6 hrs on low?
metamud
That sounds right👍
Thanks Jill. Trying it right now. Will post here if timing was off. :-)
*edit* I will have to try the slowcooker again another day, had to transfer it over to a soup pot as there was no way this was going to fit in my slowcooker. ^_^ So I'm making the regular on-the-stove version today.
What size Instapot do you use?
I have the 8 quart
What size Instant Pot is that? And, did you drain the chickpeas? (I make mine from dry and freeze them, but I also freeze the aquafaba so if I need to add the chickpea liquid, I thaw some of the faba too.
janet macdonald
It is an 8 qt Instant Pot and I rinse and drain the chickpeas 👍
@@wholefoodplantbasedcookingshow thank you! I look forward to making this... it sounds so yummy. I love these videos!
I'm new to your channel do you have any videos for energy balls or energy bites most of the recipes I found include a lot of sugar even though it's from dates or chocolate do you have anything a little bit healthier
All of the energy ball recipes I have use dates.
@@wholefoodplantbasedcookingshow Thanks
Can you give the nutritional facts for this meal please!
Can this be done in a stovetop pressure cooker, for the same amount of time? I do not have an IP.
Heather Bartlett
I’m pretty sure you can but I haven’t tried it.
I thought you were writing down the receipe for us?
She wrote in the comments that the recipe is on her website here: czcams.com/users/redirect?v=LGC_VVWnCc8&event=video_description&q=https%3A%2F%2Fplantbasedcookingshow.com%2F2019%2F02%2F03%2Fthai-peanut-soup%2F&redir_token=B7BnLY4NFOVviYV_XfPCPmPg7Dh8MTU0OTM0NzcxNUAxNTQ5MjYxMzE1
plantbasedcookingshow.com/2019/02/03/thai-peanut-soup/
Lydia Bastianich and Jamie Oliver would pour Olive oil all over it in the bowl. CMJ
3:43 You say 8 ounces of mushrooms, but the recipe on your site calls for 2 ounces...
Thank you for catching that Metamud. I fixed it. It is 8 oz.
I wonder if you would consider turning off your stereo to help with listening to the video.