Ingredients:

You will need 4 cups of chicken stock, 1 lb boneless skinless chicken breasts, 4 minced garlic cloves, 1 cup sliced shiitake mushrooms, 1 sliced red bell pepper, 1 large peeled and shredded carrot, 1 teaspoon lime zest, 2-inch piece of chopped fresh ginger, 1 teaspoon fish sauce, 1 bunch sliced scallions, 2 tablespoons cooking fat, 1 can full-fat coconut milk, 1 seeded and minced jalapeno, salt, pepper, fresh minced cilantro or basil.

Instructions:

Add the cooking fat in a pan and cook the scallions, ginger, and garlic in it for 5 minutes. Then, include the red bell peppers, carrot, mushrooms, and jalapeno peppers. Continue cooking for 3 to 4 minutes. Pour the chicken stock, coconut milk, chicken and fish sauce. Wait for the Thai coconut soup to start boiling, then lower the heat. Let it simmer for 15 to 20 minutes.

When it’s done you should take away the chicken out of the pot, and separate it into small pieces. Put it back in the soup. Finish off by adding the fresh herbs, lime zest, salt, and pepper.

The post You Have to Try This Thai Coconut Soup appeared first on Beautiful Trends Today.

Absorption

Time in the refrigerator only does good for soup. This is because it gives it time for all of the bits in the soup, whether that’s veggies, beans, meats, or more, to absorb more of the liquid. This will make the soup much more flavorful because every bite will be infused with flavor.

Softening

Not only are the ingredients softening more while they sit in the broth, but the flavors of the ingredients are mellowing out as well. If you have any harsher flavors in the soup, you will find that they begin a bit softer as they sit in the liquid, and altogether the soup will become more harmonious. One reason for this is because when the soup cools down, the molecules inside the foods get closer which some might say creates a more singular flavor.

The post Why Does Soup Taste Better the Next Day? appeared first on Beautiful Trends Today.

Ingredients:

To make this soup you’ll need 20 minutes and the following ingredients: 3 ripe avocados, 6 oz avocado oil, 1 cup vegetable stock, 1/2 cup diced onion, salt, pepper, 5 cups vegetable stock, 8 ears sweet white corn, Poblano sauce.

Instructions:

Start the recipe by getting the corn and put it in the avocado oil. Cover it with aluminum foil. Set the oven to pre-heat on 350 F degrees. Leave the corn inside for 15 to 20 minutes and wait for the corn to get a darker yellow shade. Once the time is up, remove it from the oven.

Use the remaining avocado oil for the onions. Let them sweat in the oil while you do the rest of the recipe. Add the corn kernels in the pot as well. Include the vegetable stock. When the avocado soup starts to simmer, remove the pot from heat. Include the avocado in the soup and blend it with the other ingredients. Add salt and pepper to your wish. Decorate with avocado slices and Poblano sauce.

The post Everyone Needs to Try This 20-Minute Avocado Soup appeared first on Beautiful Trends Today.

Ingredients:

This roasted red pepper soup recipe requires 1 large chopped onion, 1 teaspoon ground coriander, 2 tablespoons olive oil, 2 12-ounce jars of roasted red peppers, 2 cloves smashed garlic, 1 32-ounce container of low-sodium chicken broth, 2 tablespoons sherry vinegar, 1 15-ounce can chickpeas, pepper, and kosher salt. The red peppers should be drained and chopped. Use almonds and scallions for decorating.

Instructions:

Start by heating up a large cooking pot or a Dutch oven to medium temperature. Fill it with the garlic, oil, onion, pepper, and salt. Use 1/2 teaspoon of both salt and pepper. Let the ingredients cook for around 5 minutes. This is the time when you should add the coriander and cook for 1 more minute. Include the chicken broth, red peppers, and chickpeas. Once the soup starts boiling, count to 5 minutes. When the time is up, take the pot away from the heat and add the sherry vinegar. Use a blender to blend the liquid. Your roasted red pepper soup is ready!

The post This Roasted Red Pepper Soup Recipe Will Tempt Your Taste Buds appeared first on Beautiful Trends Today.

Ingredients:

You will need 4 cups of chicken stock, 1 lb boneless skinless chicken breasts, 4 minced garlic cloves, 1 cup sliced shiitake mushrooms, 1 sliced red bell pepper, 1 large peeled and shredded carrot, 1 teaspoon lime zest, 2-inch piece of chopped fresh ginger, 1 teaspoon fish sauce, 1 bunch sliced scallions, 2 tablespoons cooking fat, 1 can full-fat coconut milk, 1 seeded and minced jalapeno, salt, pepper, fresh minced cilantro or basil.

Instructions:

Add the cooking fat in a pan and cook the scallions, ginger, and garlic in it for 5 minutes. Then, include the red bell peppers, carrot, mushrooms, and jalapeno peppers. Continue cooking for 3 to 4 minutes. Pour the chicken stock, coconut milk, chicken and fish sauce. Wait for the Thai coconut soup to start boiling, then lower the heat. Let it simmer for 15 to 20 minutes.

When it’s done you should take away the chicken out of the pot, and separate it into small pieces. Put it back in the soup. Finish off by adding the fresh herbs, lime zest, salt, and pepper.

The post You Have to Try This Thai Coconut Soup appeared first on Beautiful Trends Today.

Absorption

Time in the refrigerator only does good for soup. This is because it gives it time for all of the bits in the soup, whether that’s veggies, beans, meats, or more, to absorb more of the liquid. This will make the soup much more flavorful because every bite will be infused with flavor.

Softening

Not only are the ingredients softening more while they sit in the broth, but the flavors of the ingredients are mellowing out as well. If you have any harsher flavors in the soup, you will find that they begin a bit softer as they sit in the liquid, and altogether the soup will become more harmonious. One reason for this is because when the soup cools down, the molecules inside the foods get closer which some might say creates a more singular flavor.

The post Why Does Soup Taste Better the Next Day? appeared first on Beautiful Trends Today.

Ingredients:

To make this soup you’ll need 20 minutes and the following ingredients: 3 ripe avocados, 6 oz avocado oil, 1 cup vegetable stock, 1/2 cup diced onion, salt, pepper, 5 cups vegetable stock, 8 ears sweet white corn, Poblano sauce.

Instructions:

Start the recipe by getting the corn and put it in the avocado oil. Cover it with aluminum foil. Set the oven to pre-heat on 350 F degrees. Leave the corn inside for 15 to 20 minutes and wait for the corn to get a darker yellow shade. Once the time is up, remove it from the oven.

Use the remaining avocado oil for the onions. Let them sweat in the oil while you do the rest of the recipe. Add the corn kernels in the pot as well. Include the vegetable stock. When the avocado soup starts to simmer, remove the pot from heat. Include the avocado in the soup and blend it with the other ingredients. Add salt and pepper to your wish. Decorate with avocado slices and Poblano sauce.

The post Everyone Needs to Try This 20-Minute Avocado Soup appeared first on Beautiful Trends Today.

Ingredients:

This roasted red pepper soup recipe requires 1 large chopped onion, 1 teaspoon ground coriander, 2 tablespoons olive oil, 2 12-ounce jars of roasted red peppers, 2 cloves smashed garlic, 1 32-ounce container of low-sodium chicken broth, 2 tablespoons sherry vinegar, 1 15-ounce can chickpeas, pepper, and kosher salt. The red peppers should be drained and chopped. Use almonds and scallions for decorating.

Instructions:

Start by heating up a large cooking pot or a Dutch oven to medium temperature. Fill it with the garlic, oil, onion, pepper, and salt. Use 1/2 teaspoon of both salt and pepper. Let the ingredients cook for around 5 minutes. This is the time when you should add the coriander and cook for 1 more minute. Include the chicken broth, red peppers, and chickpeas. Once the soup starts boiling, count to 5 minutes. When the time is up, take the pot away from the heat and add the sherry vinegar. Use a blender to blend the liquid. Your roasted red pepper soup is ready!

The post This Roasted Red Pepper Soup Recipe Will Tempt Your Taste Buds appeared first on Beautiful Trends Today.