4 Vegetarian Soup Recipes because WINTER IS COMING!

LEARN HOW TO MAKE THESE 4 HEARTY VEGAN SOUP RECIPES FOR THE WINTER

LAY HO MA!! Well, it's that time of year again. If you live in Canada like me, you're asking yourself two questions - "what hot soup recipes shall I make?" and "why am I still living in Canada?" Regardless! Join me in this episode and learn how to make 4 different vegan soup recipes to warm your spirits!

*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!

VEGAN ZUPPA TOSCANNA FULL RECIPE + DIRECTIONS HERE:

VEGAN TOM YUM SOUP FULL RECIPE + DIRECTIONS HERE:

VEGAN CURRY NOODLE SOUP RECIPE + FULL DIRECTIONS HERE:

VEGAN MOROCCAN INSPIRED STEW RECIPE + FULL DIRECTIONS HERE:

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Photography + Video on Facebook: wyphotography

You are watching:

[YEUNGMANCOOKING]

LAY HO MA!! Which of the four soups have you tried already or are thinking of making? I hope you’re keeping well and staying warm. Btw, if you’re new here, welcome! I’m glad you’re here! Be sure to pick up your free ebook with 5 super easy plantbased recipes to help you get started with cooking today. You can also watch the full first class in the new plantbased sushi masterclass 🍣 www.yeungmancooking.com happy cooking 🥳

[sarahelsheikh]

Love that he doesn't talk and talk and talk about nonstop nonsense! Someone is finally just cooking and saying just the instructions instead of telling me about the freaking damn life! Like I don't give a dam I'm here for the recipe! Thank you for not giving me headache!

[gizralnork]

not so sure why, your minimalist talking is actually soothing for a cooking video. Most of the other youtube chefs... talk too much. Thanks for the recipes :)

[md]

After he was done with the first soup. I got up and made it. Thanks for making vegan cooking so easy to understand and make.

[jodiemcginnishester]

I’ve commented before on this subject, but I can’t stop watching your videos. You belong on Food Network with you own show!! Great recipes...great techniques...The videos are SO professionally done! Thank you!!

[roxannemarie]

He somehow reminds me of Gordon. He is straight to the point: no useless talking, awesome chopping skills and sharp knives.

[marialane]

I truly appreciate your clean and simple approach to teaching and demonstrating these appealing soups!

[hollywebster]

Love these recipes. Sometimes vegan cooking videos are either too simplistic or are full of recipes that take all day and cost as much as my home mortgage. You have a wonderful balance of recipes.

[angelhonig]

I love the way he shows & minimizes words. Thank you for sharing!

[maryannmack]

Hi, I’ve recently gone vegan and I think I love you! This is lovely! Thank you!

[cullenandkericaldwell]

Just made the Zuppa Toscanna, here in north Atlanta, Georgia, USA. My husband and I LOVED it! We halved the recipe. We are in our mid 50's. I just survived colon cancer and I am now the owner of an ostomy, named "Little Miss". She saved my life and we seems to be getting along very well. However, I am now struggling with the side effects of the treatment and need an additional surgery when "a bed becomes available" due to the Pandemic. My mother taught me to cook Southern style, biscuits, gravy, meats most every meal. I have long wanted to transition to a more plant based diet so hence our journey begins. This was our first official vegan meal and it was amazing! My husband said it was a "10"! Made me so happy and I am hoping it is the first of many to come. I used the "Beyond Meat" hot Italian Sausage and Vegetable Stock that I had stored in ice cubes. Soaked my almonds actually TWO nights. Put them in my Nutri-Bullet with half a cup of water (halved recipe), and blended it for about a minute and a half. After completing the blend of almonds, I found it was a little thick so I simply added some water to the blender cup, placed the lid back on, and shook it so that I could get every bit of goodness that might stick to the sides out and into the pot. (adjusted the stock measure). I had purchased a plastic box of Baby Kale. Although it was still good, I would not use that again for this soup. I will use Curly kale. It would be much better. Anyway, thank you Wil Yeung! This Zuppa Toscanna will definitely be made quite often! I LOVE SOUPS! I look forward to trying the others as well! Happily Subscribed! Happy to have found you!

[nellya]

I 💕 your videos. Everything you cook just looks great. Delightful plant based recipes. Keep up the great work and stay winning!

[vegancatmom]

The OG background music returned! My soul is soothed. 🎵☺️

[simplydee]

Your voice is so relaxing and at ease i love it, no rushing being loud or cursing, , i just love listening to you❤️

[cherylperkins]

Each time I go to Olive Garden this is the soup I get. I'll now try yours.

[cherylperkins]

Good teacher. Precise and to the point. No annoying chatter. You're good.

[tricia]

Zuppa Toscana is out of this world!😋 I never would have thought of leaving the kale raw!! Love your clarity in the video, your voice, and the guitar-thanks!!

[trinitywright]

Have you watched Will's master class yet in sushi making? Because you won't believe how easy that beautiful sushi is. The photography and camera work is amazing as is Wil himself.... And wow I am so impressed. That is so much more than worth the price of entry plus you get a PDF download for every one of the five classes so that you don't forget anything 😁
Wil, you are a real Superstar 🌟
I am so glad you came to YouTube!!

[sarahdee]

Oooh, this seems amazing. I've devised a "hack" for the vegan egg, since I know I won't go to the trouble to make them. I cut some firm/extra firm silken tofu into about a 1" slab. then cut into a round using the open end of a glass. I scoop a little out of the center and put a little yellow mustard, or vegan mayo with mustard or turmeric in the center. I use this for a vegan shakshuka but think it might do the job here. For us lazier vegans 😊.

[thesayerofing]

Delicious and inspiring! Would love to see your take on a borscht.