I would love a series of "Adam uses whatever he has in his kitchen to make a non-planned meal"

Adam just ruffling some feathers by stirring the soups with his knife 😂

As an Eastern European, I recommend adding beets to the cabbage soup. By the way, diced cucumber makes for another great soup freshener!

as a fan who survived the first soup video, this is a very nice, calm, change of pace

Make yellow pea soup, its a thick savory soup made with whole yellow peas and salty pork meat. Classic in Sweden

I love “what’s in my pantry?” soup. Literally the only downside is when someone coming over asks what kind of soup I’m making and I don’t have a good answer. Fortunately they’ve learned that any soup will be good soup.

Adam, I grew up eating a Polish pickle soup that I think you'd love. It's pretty much a regular veggie soup (with potatoes), but you add a couple of grated polish sour pickles along with a bit of the brine. It makes a wonderful acidic soup. Feel free to reach out if you want the recipe!

I love how the cabbage is bright purple before the lemon then turns red instantly when you add it

Adam, I know you have an adversion to dirtying more dishes/utensils than you need to, but surely stirring soup with your chef knife isn't the answer 😂

I am really impressed Adam is actually addressing this. A lot of people are scared to say it, especially this day and age. But, I’ll be damned if I don’t agree. SOUP IS GOOD

One of the best soups I ever made was actually a screw up of mashed potatoes. I like to put cream in my potatoes, and I thought I only had like...a quarter of the little carton left. Turns out I had way more than that, but I was not paying attention when I poured it in and ended up completely ruining the potatoes. So I poured the gravy I made in, added some milk to make it actual soup consistency, and put a bunch of cheese on top. It was also probably the most fattening soup I've ever made, but it tasted fantastic

"Without yelling this time" is an amazing, confusing, and curious intro for any vid

Great tip is using a teaspoon of marmite for that beefy/yeasty flavor as a stock. I've been using it for everything from soups to sauces and curries

For anyone that has access to it - Asafetida/Hing is a great substitute for roasted garlic, especially if you use it alongside some actual fresh garlic. It stinks really bad but once you fry it in some oil for 30 seconds or so and then cook it in a soup or stew it gives an incredibly rich, deep, mild garlicky flavor

I really liked the "live" style for this video. It gave a nice vibe of you having a casual conversation of encouragement towards a beginner cook (like me!) about how to do this. I really like the other more edited style videos, but I often end up watching those knowing I will probably never cook those meals myself. Overall this gave me a lot of confidence to try making some soups!

always remember the secret *"CHOP IT UP PUT IN A POT WITH SOME WATER AND BOIL IT!"*

I think this is the first video where it didn't even register to me that he was recording the voice live. It really just complemented the tossing some soup together vibe of the video. This was really good 😊

Love how you provide vegan options/alternatives for a lot of your recipes. A lot of people don't consider it. You're the only non vegan chef I find myself watching.

I've been doing this once or twice a month since your original vegetable soup video, except at volume to freeze for lunches which makes it even cheaper. From that experience I'd highly recommend always peeling the carrots. The skins can be slightly bitter or earthy, and if you're going to store any of the soup that flavor develops over time.

Hey Adam, I've really been enjoying your "simple soup" series as someone who is very new cooking from scratch. I don't know if you've done it already, but would you consider doing a series (or even just a single video) on simple-but-tasty crock-pot meals? Slow-cookers have always been a little intimidating to me, but I feel like the potential is there for some amazing dishes!

Soup and stew season is quickly approaching and I’m here for it. Bring on some more recipes

i like the new video style; not as fast paced but not boring either. Felt comfy watching

I could honestly watch you make rapid fire soups like this for hours.

Soup is something I have been making my entire life. It is the meal that I make when I don't really have time or budget to cook a proper meal. Throw some vegetables in a pot, add some stock cubes (I like the easy flavour they bring) and done! By now, for me they are this super nice and savory rainy day kinda meal. God, I love soup!

I love soup; I make "fridge clearing" soups quite frequently, it's a way to make leftovers into a new dish. I also like to take a Ramen-esque approach and making the broth the star & just adding whatever I want along the way as far as veg & leftover proteins are concerned. I also like to set up a crockpot soup in the morning or night before I want soup, the house smells amazing all day. I also have mushroom powder in-bound, that I'm going to be experimenting with over the next few months, it will find it's way into my soups as well.

It must be very hard for Adam, notably a radio guy who made a radio show and tricked us into thinking it was video, to transition into this amazing TV format. Actually I don't know how hard it was, I just know it payed off. I'm in LOVE with this TV-like format for the show. I used to love the old stuff too, but man, this is so great as a _cooking video_ specifically, the format is PRISTINE. And the recipe also looks very good, can't wait to try cooking up some vegetable soup!!

I was blown away when I made your last vegetable soup. I live in California where food is incredibly expensive. I made that soup for like $20 and had enough food for the week for me. I had no hopes it would be tasty. My wife said there’s no way it will taste good. And it was awesome? Like totally awesome. The problem was that it just too much food. So I love these recipes as they seem smaller and I can get more diversity over my week/month.

Man, can’t believe Adam would hide such a bold take in the thumbnail thinking no one notice.

I'm loving Adam's new series where he just cooks entire ass meals step by step

Fun thing for carrots, do not even cut them. Just prepare them the whole way with the peeler to make them into long ribbons, then take a shallow dish with salt and sugar and just kind of rub ginger across that to pulverise it, you can cook literally just that in water and it is still quite good.

The pedants will have a fun time with his knife stirring lmao

I'm german and grew up with soup made of leftovers from the fridge at least 2-3 times a week. It's cheap, quick and usually healthy. And definitely a better solution than throwing leftovers away.

I really like these minimalist and easy videos. You could follow this to a T and get a great soupy meal, or you could use it as a reference and go kinda nuts in the kitchen, which is what I opt to do :)

One of my signature recipes over the past couple years started as an improvisation to use up a bunch of stuff from the fridge, but now it's become a staple in our house. It's a slightly spicy, tomatoey tortellini soup. I fry my vegetables before I add liquids but I don't actually know if it makes a significant difference, I've just always assumed brown = good, plus it helps the carrots to soften up a bit faster without needing to boil as long: I start by frying some very big chunks of carrot in a bunch of olive oil, maybe an inch thick long at the thickest part of the carrot and longer towards the thin end (I like really big chunky carrots in soup), Fry the carrots as long as it takes to cut onions and celery and add those, fry them all until fairly well browned, I press some garlic and a squeeze of tomato paste and fry those for a moment, I add a can of diced tomatoes and a can of green chilis and use my spoon to crush the tomatos since they're usually a little large for my taste, Add stock (I like chicken but I've used veggy and it's delicious, water would probably be fine too with how much veg and other flavors I have), Add a whole bunch of somewhat random herbs, but mostly italian ones, usually: parsley, oregano, basil, sage, rosemarry, red pepper flake, and a crap ton of black pepper. No consistency, just anything that tastes good, I often add a spoon of chicken Better than Bullion if I'm using chicken stock to give body but a big glug of olive oil would probably do the same thing for veggy soup, Let that boil till the carrots are done, I usually add some sort of brassica towards the end, cabbage, broccoli, or roasted brussel sprouts are good but I prefer kale the most, the bubbly kind if I can find it since it holds liquid the best but any kind is fine, boil till the kale is tender and then add tortellini, frozen or fresh, doesn't matter, It's done once the tortellini is done. Really really delicious. It's honestly my favorite way to prepare tortellini these days.

I actually started improving veggie soups after I watched your secrets to good vegetable soups video last year. It’s so easy to make delicious dinners. One of my favorites is a Mexican pepper one, with onion, celery, jalapeño, bell pepper, optional potato, lime juice, and then cheeses cheddar for garnish.

I love how approachable you make everything, thank you.

If your supposed to be creamy soup is too watery you can also do one of the following things: grate in a potato, crumble up some crackers and cook them in the soup (like hardtack) or throw in a hand full of store bought pre ground cheese, which has starches on the outside which will help to thicken your soup.

Your recipes have saved my butt many times, and I'm trying to use them to get healthy on a budget, thanks Adam! I remember when Brothers Green were together. I enjoyed their videos, and when they split I was bummed out because I didn't realize I was taking their regular releases for granted as something special during my week. Hopefully not any time soon, but one day Adam will call it quits on this, so don't forget to use and enjoy the content while we got it!

I'm surprised stirring with the chef's knife didn't punch a hole in the space time continuum

Soup is one of my favorite vehicles for nutrition. Satisfying, heartwarming (literally), and easy to consume. Seeing this kind of improvised cooking gives me inspiration to try more on my own! I love soup so much it makes no sense not to cook more up myself

i often make improvised soup, especially in winter, and i usually slightly fry the onions first and then add the rest of the ingredients and water. some ingredients i really like in soups are beans/lentils/chickpeas carrots/potatoes/kohlrabi.

I always sautee things like carrots in oil when making soups like this. I even go for a little browning as that really brings out the sweetness. In addition to that a little fat will give nice body and allow better absorption of certain vitamins.

I made bean soup today. I used some dry beans, the southwest style ground turkey I'd made too much of for meal prep, and tap water. It is outrageously good and hearty. It was on the stove for probably 6 hours, but I stirred it four times. Soup OP.

Stirring the soup with your chef's knife: that's living life on the edge.

Adam, the last time I made caldo verde I added vinegar really early. Even a couple days later the potatoes in the leftovers didn't fall apart, but they still had a good texture. Mentioning this because you talked about your potatoes not always having the perfect texture in soup. All of these look great btw.

🎶Soup is good food 🎶 🎶You made a good meal🎶 🎶Now how does it feel🎶

I really love the live studio audience format. And these soups look amazing!

I am so happy to have some recipe videos back! I enjoy the other feature videos about food concepts, but its really nice to have recipes again!

I was just hungry, extremely hungry.. These days I started losing appetite and just didn't know what to eat or make and you just appeared. Thank you

“Without yelling at you this time” oh come on Adam, we were this close to another video of pure entertainment! THIS close! Okay but in all seriousness I do agree with Adam on all of the points here.

NOOOOOO you yelling "Nooo" in the previous soup episode is by far my favourite part

Absolutely love the concept and message of this vid. Power to you Adam

For that purple soup, here's a really tasty (non vegan) variation: add some meat including bone (pork works well), use dill instead of sage and rosemary, and only add it at the end. For the souring ingredient, use sour cream, also at the very end. That'll get you a tasty and very fresh tasting borsht!

Looking good as always🤤🤤🤤🤤🤤

I love these sort of more casual videos and what better the subject than vegetable soup!

We grow sage in my garden, those leaves can grow REALLY big the one you showed was actually on the smaller side, it's impressive to look at

Adam's random soup could be A. A weekly video B. A cookbook after enough weeks I think you could make so easy money with little preparation here

Please adam! Try bandeja de paisa! Colombian here! Is awesome! 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

I've used your original vegetable soup recipe a lot when I'm sick and it really does make you feel better. Ill have to give these a try next time I make soup

I really gaslit myself about the audio desync in the shallot section. Adam got me good, there.

Good shout on the vegan oxo, they are great - there’s chicken too, honestly the exact same as the real oxo cubes

hey Adam, you should definitely check out Ukrainian red Borshch, pretty sure you will love it!

The one thing I would add to the first soup is some tapioca starch, guess I just love that almost slimy texture. Also having some topping like that gremolata or even just olive oil really helps making soups more attractive!

Is it just me or has the productivity quality increased while the style has become more homey in the last few months? I really like it.

I love this video so much. It's teaching a mindset that you can take with you when cooking a gigantic versatile variety of meals, rather than giving an opinionated singular recipe with very specific ingredients, which makes it way more practical and makes cooking so much more enjoyable. Thanks Adam!

This is the kind of stuff I originally subscribed for. You've gone quite fancy in recent years using expensive inaccessible ingredients for many, but this is relatable. Along with your more scientific slant, it's what made you one of the better cooks on KZfaq originally.

This sort of thing where you just toss in what would seem nice together is my favorite kind of cooking. It's not hard to come up with something that's at least decent, once one has a basic grasp of ingredients' functions in a dish. I started using fish sauce a few months ago and have found it works in a whole lot of savory dishes, as long as I don't use too much!

I kind of have a similar "technique" but for vegetable stir frys. I just grab whatever is on sales at the grocery store and fry them in (not too much) oil with some seasonning at then and it's great

Why I season my bowl NOT my soup

The stirring with the knife is both cracking me up and stressing me out

I love how colorful these are

I use the basics from the veggie soup recipie all the time, excited to watch this when I get home

I love your simply recipe videos. They're great for beginners like. Also, the three different recipes taught me all sorts of differen tricks. I can't wait to try salami in soup!

Honestly since I saw the original vegetable soup video, I’ve been making soups from nearly expired vegitables and other stuff I have around. It’s like the easiest most practical to familiarize yourself with different spices and flavor combinations and encourages experimenting. Like my favorite soup after experimentation has Thai chilis, cucumbers, and mint leaves. Other stuff too, but it started with that stuff on the verge of expiration

Thank you for the soup ideas. Your other soup is one of my go to meals.

I REALLY like this semi-choatic homecook Adam! Has a nice familiar feel to it with the production still being awesome!

I would love to see an gardening video from you! Like what are you when planting and in which quantities.

Followed adam's advice about "anything that goes brrr" - I started this recipe when the video came out and can confirm that after 2 months of blitzing with my electric toothbrush, I have a nicely puree'd soup!

I really enjoyed this video. Thank you for the ideas.

Dropping in to give my favorite soup recipie 😎 Pumpkin soup! Canned pumpkin, canned coconut cream, chicken broth(optional) Brown sugar, salt, any warm spices you have (pumpkin pie spice goes great) All the ingredients are shelf stable for a good while, so it’s great to have the ingredients on hand for a late night working. Cheers!

Hell yeah, great advice especially if you're able to make it taste good

Thanks! I started making soup with leftover and lying around veggies immediately after starting to watch the video

I make a whole stock pot of soup for myself in the colder months and its a fantastic way to get all that nutrition I want and feed myself for a whole week. It just gets too hot in the summer here to even want to have soup, unfortunatly. But im a HUGE fan of just finding whatever you have leftovoer and sticking it into a pot. It's never not good!

As an Eastern (Central?) European I do confirm - consider the cabbage. Kapuśniak is a prime example of a delicious soup, and many of us here put cabbage into Barszcz too. Also cabbage is cheap, nutritious and good for you - what more could you want?

I've been using red cabbage for soups for a while. If you throw in some black lentils, you get a wonderful dark purple soup.

This time of year, with cabbage, mature beets, carrots, kale, out of the garden, wild mushrooms, time to make a borsch soup. Eat it and can it and enjoy it the rest of the year.

This video inspires me to come up with a backpacking veggie soup procedure/recipe! I think with some creativity I could make a satisfying veggie soup for the backcountry!

Loved this. I do something like this a lot and some of my favorite additions are a handful or barley or pasta (leftover or otherwise) and canned beans.

Great video! Really helped solidify what I did the other day making a soup - only it was half fresh veggies, half frozen "grilled" veggies, mushroom stock, and coconut milk. Freaking delicious and your video has only encouraged my shenanigans further!

As a Bulgarian, my favourite cold soup is Tarator: diced cucumber, Bulgarian (Greek works too) yoghurt thinned out with water, extra virgin olive oil, dill, raw garlic, crushed walnuts optionally, salt to taste. Absolutely delicious 😋!

"little bit of fish sauce" THAT WAS A DIABOLICAL AMOUNT

I love how you're so aggressively encouraging.

Soups are the ideal jumping-off-point for people just starting to learn to cook! Cheap, non-technical (it'll improve your chopping skills for sure..), hard to mess up, and easy to rectify most mistakes. Tastes good, very healthy, and most soups save well in the fridge. Loved this video

“If things don’t taste good, add….stuff.” if Adam does write a cookbook this could be the title.

Thank You so much. I make soup whenever I can't think of anything to make or even make some kind of jumbalia or gumbo type of thing ( with or without meat or fish or seafood)

There are a lot of amazing Turkish soup recipes that you should check out - they are different than typical European soups and are my favorite for healthy dinners. I recommend yogurt soup, ezogelin, and Turkish lentil soup.

I made the broccoli soup with a side of pompushky, I did fry up the broccoli though, I felt like I wanted that flavour in there, and I used parm reg. beacause I had it, and shallots instead of onions, but it was your recipe none the less. Thank you for the inspiration Adam.

That's why I wrote my own cookbook on soup, for the simple fact it's so easy to make in such a variety of ways, it's delicious, and can spread to feed a group of people easily for less.

Best video ever - please do more soups love the techniques - thank you

crumbling the oxo cubes helps them dissolve reliably