
Hindi: 
मेरे दोस्तों को इसके डैनी को नमस्कार और आज मैं
आप एक मलाईदार बनाने के लिए कैसे दिखा रहा है
शतावरी का सूप जो 100% डेयरी मुक्त है
और अब पूरी तरह से शाकाहारी हो जाता है
यह एक प्यारा संक्रमणकालीन नुस्खा है
क्योंकि यह शतावरी को उजागर कर रहा है
जो एक उज्ज्वल ताजा वसंत है
सामग्री लेकिन सूप गर्म और आरामदायक है
इसलिए यह हमें संक्रमण से बाहर निकालने में मदद करने वाला है
सर्दियों की पूंछ के अंत में यह हो सकता है
मेरे लिए कोई आसान नहीं है mmm यह पसंद है
तकिया नरम स्वादिष्ट तो मैं 2 से शुरू करता हूं
ताजा शतावरी के पाउंड जो है
आमतौर पर शतावरी के 2 गुच्छा और
आदर्श रूप से आप एक की तलाश करना चाहते हैं
शतावरी स्टॉक जो चौड़ाई में मध्यम है
इतना मोटा नहीं और न ही सुपर सुपर
पतले अंत में कोई भी शतावरी काम करेगा
लेकिन मुझे लगता है कि यह किस तरह का है
खुश माध्यम फिर अगली बात है
मैं बस ट्रिम समाप्त होता है वुडी ट्रिम
asparagus so sometimes you can see this
because the color of the asparagus will
start to change at the bottom so I just
line them up and give it a chop and get

English: 
hello my friends its Dani and today I'm
showing you how to make a creamy
asparagus soup that is 100% dairy-free
and happens to be completely vegan. now
this is a lovely transitional recipe
because it's highlighting asparagus
which is a bright fresh spring
ingredient but the soup is warm and cozy
so it's going to help us transition out
of the tail end of winter plus it could
not be any easier to me mmm it's like
pillowy soft delicious so I start with 2
pounds of fresh asparagus which is
usually 2 bunches of asparagus and
ideally you want to look for an
asparagus stock that is medium in width
so not too thick and not super super
thin ultimately any asparagus would work
but I do find this to kind of be the
happy medium then the next thing I do is
I just trim the woody ends off the
asparagus so sometimes you can see this
because the color of the asparagus will
start to change at the bottom so I just
line them up and give it a chop and get
rid of those would each bottoms then

Spanish: 
Hola amigos, soy Danny y estoy hoy.
Te muestra cómo hacer cremoso
Sopa de espárragos 100% sin leche
Ahora será completamente vegano.
Esta es una buena receta temporal
Porque expone los espárragos.
Es una nueva primavera brillante
Los ingredientes, pero la sopa es cálida y relajante.
Entonces nos ayudará a salir de la infección
Puede ser al final de la cola del invierno
No es fácil para mí amar eso
Delicada almohada suave, así que empiezo 2
Entonces las libras de espárragos frescos
2 racimos de espárragos
Idealmente, quieres encontrar uno
El caldo de espárragos es de ancho medio.
No muy gordo ni súper
Cada espárrago funcionará en el extremo delgado
Pero pienso como es
El medio feliz es el próximo
Yo corto los extremos de madera
A veces los espárragos pueden ver esto
porque el color del espárrago
empiezo a cambiar en la parte inferior, así que solo
alinearlos y darle un corte y obtener

Arabic: 
مرحباً بأصدقائي إنه داني وأنا اليوم
يوضح لك كيفية جعل دسم
شوربة الهليون خالية من الحليب 100٪
والآن سيكون نباتيًا بالكامل
هذه وصفة مؤقتة لطيفة
لأنه يفضح الهليون
وهو ربيع جديد مشرق
المكونات ، لكن الشوربة دافئة ومهدئة
لذلك سوف يساعدنا على الخروج من العدوى
يمكن أن يكون في نهاية ذيل الشتاء
ليس من السهل بالنسبة لي أن أحب ذلك
وسادة ناعمة لذيذة ، لذلك أبدأ في 2
إذن أرطال الهليون الطازج
2 باقات من الهليون
من الناحية المثالية ، تريد العثور على واحد
مرق الهليون متوسط ​​العرض
ليس سمينًا جدًا ولا عظمى
سيعمل كل هليون على الطرف الرفيع
ولكن أعتقد كيف هو
الوسط السعيد هو التالي
لقد قمت بقطع النهايات الخشبية
الهليون في بعض الأحيان يمكنك أن ترى هذا
because the color of the asparagus will
start to change at the bottom so I just
line them up and give it a chop and get

German: 
Hallo an meine freunde es ist Dani und heute ich
Zeigt Ihnen, wie man cremig macht
Spargelsuppe, die 100% milchfrei ist
Und jetzt wird ganz vegetarisch
Dies ist ein schönes Übergangsrezept
Weil es Spargel freilegt
Welches ist ein heller frischer Frühling
Zutaten, aber die Suppe ist warm und beruhigend
Es wird uns also helfen, aus der Infektion herauszukommen
Am Ende des Winterschwanzes kann es sein
Nicht einfach für mich mmm liebe es
Kissen weich lecker, also fange ich bei 2 an
Pfund frischer Spargel also
Normalerweise 2 Bund Spargel und
Idealerweise möchten Sie eine finden
Spargelbrühe mit mittlerer Breite
Nicht so fett noch super super
Jeder Spargel wird am dünnen Ende arbeiten
Aber ich denke, wie es ist
Glückliches Medium ist das nächste
Ich schneide nur Enden holzige Ordnung
asparagus so sometimes you can see this
because the color of the asparagus will
start to change at the bottom so I just
line them up and give it a chop and get

Spanish: 
deshacerse de esos sería cada fondo entonces
with the rest of the asparagus I'm just
gonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion and
the easiest way to cut your onion is to
trim off the top of the onion so the
stem end then slice your onion in half
peel off this paper is skin then make a
few horizontal slices and then come over
the top with some vertical slices and
then you just bring the knife over the
top and slice straight down and
easy-peasy you've got yourself a chopped
onion easiest way to do it I also need
two cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beans
these are also known as white kidney
beans and I'm just gonna give those a
rinse under some cold water that just
washed us off any extra sodium so we can
be in control of our ingredients other
than that I'm just gonna need a little
bit of olive oil and some salt and
pepper
now that's all the prep work we need to
do so I'm gonna bring this over to the
stove and I've got a medium sized pot
that I have heating over a medium heat

English: 
with the rest of the asparagus I'm just
gonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion and
the easiest way to cut your onion is to
trim off the top of the onion so the
stem end then slice your onion in half
peel off this paper is skin then make a
few horizontal slices and then come over
the top with some vertical slices and
then you just bring the knife over the
top and slice straight down and
easy-peasy you've got yourself a chopped
onion easiest way to do it I also need
two cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beans
these are also known as white kidney
beans and I'm just gonna give those a
rinse under some cold water that just
washed us off any extra sodium so we can
be in control of our ingredients other
than that I'm just gonna need a little
bit of olive oil and some salt and
pepper
now that's all the prep work we need to
do so I'm gonna bring this over to the
stove and I've got a medium sized pot
that I have heating over a medium heat
and to that I'm adding one tablespoon of

Hindi: 
rid of those would each bottoms then
with the rest of the asparagus I'm just
gonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion and
the easiest way to cut your onion is to
trim off the top of the onion so the
stem end then slice your onion in half
peel off this paper is skin then make a
few horizontal slices and then come over
the top with some vertical slices and
then you just bring the knife over the
top and slice straight down and
easy-peasy you've got yourself a chopped
onion easiest way to do it I also need
two cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beans
these are also known as white kidney
beans and I'm just gonna give those a
rinse under some cold water that just
washed us off any extra sodium so we can
be in control of our ingredients other
than that I'm just gonna need a little
bit of olive oil and some salt and
pepper
now that's all the prep work we need to
do so I'm gonna bring this over to the
stove and I've got a medium sized pot
that I have heating over a medium heat

German: 
rid of those would each bottoms then
with the rest of the asparagus I'm just
gonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion and
the easiest way to cut your onion is to
trim off the top of the onion so the
stem end then slice your onion in half
peel off this paper is skin then make a
few horizontal slices and then come over
the top with some vertical slices and
then you just bring the knife over the
top and slice straight down and
easy-peasy you've got yourself a chopped
onion easiest way to do it I also need
two cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beans
these are also known as white kidney
beans and I'm just gonna give those a
rinse under some cold water that just
washed us off any extra sodium so we can
be in control of our ingredients other
than that I'm just gonna need a little
bit of olive oil and some salt and
pepper
now that's all the prep work we need to
do so I'm gonna bring this over to the
stove and I've got a medium sized pot
that I have heating over a medium heat

Arabic: 
rid of those would each bottoms then
with the rest of the asparagus I'm just
gonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion and
the easiest way to cut your onion is to
trim off the top of the onion so the
stem end then slice your onion in half
peel off this paper is skin then make a
few horizontal slices and then come over
the top with some vertical slices and
then you just bring the knife over the
top and slice straight down and
easy-peasy you've got yourself a chopped
onion easiest way to do it I also need
two cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beans
these are also known as white kidney
beans and I'm just gonna give those a
rinse under some cold water that just
washed us off any extra sodium so we can
be in control of our ingredients other
than that I'm just gonna need a little
bit of olive oil and some salt and
pepper
now that's all the prep work we need to
do so I'm gonna bring this over to the
stove and I've got a medium sized pot
that I have heating over a medium heat

German: 
and to that I'm adding one tablespoon of
olive oil once the olive oil heats up in
goes the chopped onion with a pinch of
kosher salt
now that salt is going to help to draw
the liquid out of the onion which is
going to help it cook a little bit
faster and what we're looking for is for
the onion to turn
translucent if you notice that your
onion is browning
just turn the heat down a little bit and
or add a splash of water to the pan once
the onions have arrived then I'm going
to add in my garlic that asparagus that
we prepped the cannellini beans and some
low-sodium veggie broth so this is four
cups of broth now you could also just
use some cold filtered water if you
wanted a really light bright clean
tasting soup the broth adds a little bit
more depth so it layers the flavor a
little bit so either one would work it
just depends what you're looking for I'm
gonna give it a little bit more salt and
some black pepper seasoning as we go
then I'm gonna turn that heat up let
everything come up to a boil reduce the
heat bring it down to a simmer pop on a

Hindi: 
and to that I'm adding one tablespoon of
olive oil once the olive oil heats up in
goes the chopped onion with a pinch of
kosher salt
now that salt is going to help to draw
the liquid out of the onion which is
going to help it cook a little bit
faster and what we're looking for is for
the onion to turn
translucent if you notice that your
onion is browning
just turn the heat down a little bit and
or add a splash of water to the pan once
the onions have arrived then I'm going
to add in my garlic that asparagus that
we prepped the cannellini beans and some
low-sodium veggie broth so this is four
cups of broth now you could also just
use some cold filtered water if you
wanted a really light bright clean
tasting soup the broth adds a little bit
more depth so it layers the flavor a
little bit so either one would work it
just depends what you're looking for I'm
gonna give it a little bit more salt and
some black pepper seasoning as we go
then I'm gonna turn that heat up let
everything come up to a boil reduce the
heat bring it down to a simmer pop on a

Spanish: 
and to that I'm adding one tablespoon of
olive oil once the olive oil heats up in
goes the chopped onion with a pinch of
kosher salt
now that salt is going to help to draw
the liquid out of the onion which is
going to help it cook a little bit
faster and what we're looking for is for
the onion to turn
translucent if you notice that your
onion is browning
just turn the heat down a little bit and
or add a splash of water to the pan once
the onions have arrived then I'm going
to add in my garlic that asparagus that
we prepped the cannellini beans and some
low-sodium veggie broth so this is four
cups of broth now you could also just
use some cold filtered water if you
wanted a really light bright clean
tasting soup the broth adds a little bit
more depth so it layers the flavor a
little bit so either one would work it
just depends what you're looking for I'm
gonna give it a little bit more salt and
some black pepper seasoning as we go
then I'm gonna turn that heat up let
everything come up to a boil reduce the
heat bring it down to a simmer pop on a

Arabic: 
and to that I'm adding one tablespoon of
olive oil once the olive oil heats up in
goes the chopped onion with a pinch of
kosher salt
now that salt is going to help to draw
the liquid out of the onion which is
going to help it cook a little bit
faster and what we're looking for is for
the onion to turn
translucent if you notice that your
onion is browning
just turn the heat down a little bit and
or add a splash of water to the pan once
the onions have arrived then I'm going
to add in my garlic that asparagus that
we prepped the cannellini beans and some
low-sodium veggie broth so this is four
cups of broth now you could also just
use some cold filtered water if you
wanted a really light bright clean
tasting soup the broth adds a little bit
more depth so it layers the flavor a
little bit so either one would work it
just depends what you're looking for I'm
gonna give it a little bit more salt and
some black pepper seasoning as we go
then I'm gonna turn that heat up let
everything come up to a boil reduce the
heat bring it down to a simmer pop on a

English: 
olive oil once the olive oil heats up in
goes the chopped onion with a pinch of
kosher salt
now that salt is going to help to draw
the liquid out of the onion which is
going to help it cook a little bit
faster and what we're looking for is for
the onion to turn
translucent if you notice that your
onion is browning
just turn the heat down a little bit and
or add a splash of water to the pan once
the onions have arrived then I'm going
to add in my garlic that asparagus that
we prepped the cannellini beans and some
low-sodium veggie broth so this is four
cups of broth now you could also just
use some cold filtered water if you
wanted a really light bright clean
tasting soup the broth adds a little bit
more depth so it layers the flavor a
little bit so either one would work it
just depends what you're looking for I'm
gonna give it a little bit more salt and
some black pepper seasoning as we go
then I'm gonna turn that heat up let
everything come up to a boil reduce the
heat bring it down to a simmer pop on a

Arabic: 
lid and let it go for about 10 to 12
minutes really all we're looking to
happen here is for that asparagus to
soften and become fork tender
now the key to keeping this soup vegan
and dairy-free is the cannellini beans
because once we blend this soup up the
beans are what's gonna make everything
rich and creamy so it's quite remarkable
and rather delicious and just a little
FYI you could easily take this exact
recipe base and swap it out for another
seasonal vegetable so you could make a
spinach soup you could do a watercress
soup or even a baby pea soup all three
of those would be delicious now once the
soup has cooled a bit and I'm ready to
blend it up I like to do this in my
Vitamix so I do it in a blender you
could also use an immersion blender if
you wanted to a hand blender and do it
right in the pot at the stove both
techniques work perfectly well so do
whichever one you prefer if you're using
a blender like I am make sure that you
don't fill it more than about halfway up
because the soup is still warm and we

English: 
lid and let it go for about 10 to 12
minutes really all we're looking to
happen here is for that asparagus to
soften and become fork tender
now the key to keeping this soup vegan
and dairy-free is the cannellini beans
because once we blend this soup up the
beans are what's gonna make everything
rich and creamy so it's quite remarkable
and rather delicious and just a little
FYI you could easily take this exact
recipe base and swap it out for another
seasonal vegetable so you could make a
spinach soup you could do a watercress
soup or even a baby pea soup all three
of those would be delicious now once the
soup has cooled a bit and I'm ready to
blend it up I like to do this in my
Vitamix so I do it in a blender you
could also use an immersion blender if
you wanted to a hand blender and do it
right in the pot at the stove both
techniques work perfectly well so do
whichever one you prefer if you're using
a blender like I am make sure that you
don't fill it more than about halfway up
because the soup is still warm and we
don't want any of that heat to create

Spanish: 
lid and let it go for about 10 to 12
minutes really all we're looking to
happen here is for that asparagus to
soften and become fork tender
now the key to keeping this soup vegan
and dairy-free is the cannellini beans
because once we blend this soup up the
beans are what's gonna make everything
rich and creamy so it's quite remarkable
and rather delicious and just a little
FYI you could easily take this exact
recipe base and swap it out for another
seasonal vegetable so you could make a
spinach soup you could do a watercress
soup or even a baby pea soup all three
of those would be delicious now once the
soup has cooled a bit and I'm ready to
blend it up I like to do this in my
Vitamix so I do it in a blender you
could also use an immersion blender if
you wanted to a hand blender and do it
right in the pot at the stove both
techniques work perfectly well so do
whichever one you prefer if you're using
a blender like I am make sure that you
don't fill it more than about halfway up
because the soup is still warm and we

Hindi: 
lid and let it go for about 10 to 12
minutes really all we're looking to
happen here is for that asparagus to
soften and become fork tender
now the key to keeping this soup vegan
and dairy-free is the cannellini beans
because once we blend this soup up the
beans are what's gonna make everything
rich and creamy so it's quite remarkable
and rather delicious and just a little
FYI you could easily take this exact
recipe base and swap it out for another
seasonal vegetable so you could make a
spinach soup you could do a watercress
soup or even a baby pea soup all three
of those would be delicious now once the
soup has cooled a bit and I'm ready to
blend it up I like to do this in my
Vitamix so I do it in a blender you
could also use an immersion blender if
you wanted to a hand blender and do it
right in the pot at the stove both
techniques work perfectly well so do
whichever one you prefer if you're using
a blender like I am make sure that you
don't fill it more than about halfway up
because the soup is still warm and we

German: 
lid and let it go for about 10 to 12
minutes really all we're looking to
happen here is for that asparagus to
soften and become fork tender
now the key to keeping this soup vegan
and dairy-free is the cannellini beans
because once we blend this soup up the
beans are what's gonna make everything
rich and creamy so it's quite remarkable
and rather delicious and just a little
FYI you could easily take this exact
recipe base and swap it out for another
seasonal vegetable so you could make a
spinach soup you could do a watercress
soup or even a baby pea soup all three
of those would be delicious now once the
soup has cooled a bit and I'm ready to
blend it up I like to do this in my
Vitamix so I do it in a blender you
could also use an immersion blender if
you wanted to a hand blender and do it
right in the pot at the stove both
techniques work perfectly well so do
whichever one you prefer if you're using
a blender like I am make sure that you
don't fill it more than about halfway up
because the soup is still warm and we

Spanish: 
don't want any of that heat to create
pressure that's going to make the soup
pop out of the blender so I go about
halfway up keep the lid slightly ajar
and then just turn it on and slowly rev
it up until it gets nice and rich and
creamy and it has this like velvety like
texture now what I do is I transfer the
first batch out into a glass measuring
cup and then I take the rest out of the
pot get that in the blender
but lend that up as well and then I get
everything back into my pot now from
here
you could leave this on the stove reheat
it and you have a meal ready to go or if
you wanted to do this as a meal prep you
could just store it right into an
airtight container pop this in the
fridge and it will last you up to a week
it's a really great soup to make on the
weekends so you have it ready to go
during them now you can certainly enjoy
this soup just the way it is it's got
this beautiful rich bright green color
and those cannellini beans also add a
nice bit of protein to the soup to
really round out the meal but if you

English: 
pressure that's going to make the soup
pop out of the blender so I go about
halfway up keep the lid slightly ajar
and then just turn it on and slowly rev
it up until it gets nice and rich and
creamy and it has this like velvety like
texture now what I do is I transfer the
first batch out into a glass measuring
cup and then I take the rest out of the
pot get that in the blender
but lend that up as well and then I get
everything back into my pot now from
here
you could leave this on the stove reheat
it and you have a meal ready to go or if
you wanted to do this as a meal prep you
could just store it right into an
airtight container pop this in the
fridge and it will last you up to a week
it's a really great soup to make on the
weekends so you have it ready to go
during them now you can certainly enjoy
this soup just the way it is it's got
this beautiful rich bright green color
and those cannellini beans also add a
nice bit of protein to the soup to
really round out the meal but if you
wanted to just make it look absolutely

Arabic: 
don't want any of that heat to create
pressure that's going to make the soup
pop out of the blender so I go about
halfway up keep the lid slightly ajar
and then just turn it on and slowly rev
it up until it gets nice and rich and
creamy and it has this like velvety like
texture now what I do is I transfer the
first batch out into a glass measuring
cup and then I take the rest out of the
pot get that in the blender
but lend that up as well and then I get
everything back into my pot now from
here
you could leave this on the stove reheat
it and you have a meal ready to go or if
you wanted to do this as a meal prep you
could just store it right into an
airtight container pop this in the
fridge and it will last you up to a week
it's a really great soup to make on the
weekends so you have it ready to go
during them now you can certainly enjoy
this soup just the way it is it's got
this beautiful rich bright green color
and those cannellini beans also add a
nice bit of protein to the soup to
really round out the meal but if you

Hindi: 
don't want any of that heat to create
pressure that's going to make the soup
pop out of the blender so I go about
halfway up keep the lid slightly ajar
and then just turn it on and slowly rev
it up until it gets nice and rich and
creamy and it has this like velvety like
texture now what I do is I transfer the
first batch out into a glass measuring
cup and then I take the rest out of the
pot get that in the blender
but lend that up as well and then I get
everything back into my pot now from
here
you could leave this on the stove reheat
it and you have a meal ready to go or if
you wanted to do this as a meal prep you
could just store it right into an
airtight container pop this in the
fridge and it will last you up to a week
it's a really great soup to make on the
weekends so you have it ready to go
during them now you can certainly enjoy
this soup just the way it is it's got
this beautiful rich bright green color
and those cannellini beans also add a
nice bit of protein to the soup to
really round out the meal but if you

German: 
don't want any of that heat to create
pressure that's going to make the soup
pop out of the blender so I go about
halfway up keep the lid slightly ajar
and then just turn it on and slowly rev
it up until it gets nice and rich and
creamy and it has this like velvety like
texture now what I do is I transfer the
first batch out into a glass measuring
cup and then I take the rest out of the
pot get that in the blender
but lend that up as well and then I get
everything back into my pot now from
here
you could leave this on the stove reheat
it and you have a meal ready to go or if
you wanted to do this as a meal prep you
could just store it right into an
airtight container pop this in the
fridge and it will last you up to a week
it's a really great soup to make on the
weekends so you have it ready to go
during them now you can certainly enjoy
this soup just the way it is it's got
this beautiful rich bright green color
and those cannellini beans also add a
nice bit of protein to the soup to
really round out the meal but if you

English: 
beautiful what I love to do is add some
fresh steamed asparagus over the top a
drizzle of coconut milk a little bit of
fresh parsley and then some black pepper
so simple so delicious and so very very
satisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a try
when you do please snap a picture and
tag me on instagram and on facebook so i
can see all the clean and deliciousness
you're whipping up in your very own
kitchens and my dear friend if you have
not already please take a moment to
subscribe like and share this video with
anybody else you know who wants to make
healthy eating easy thanks so much for
watching i'm danny Speas and i'll see
you back here next time with some more
clean and deliciousness Cheers
so from here I shut the heat off right
and so from here I take the lid off
ready boom so from here I shut the hit
up ah oh yeah so from here I shut the
heat off I take them nope here we go or

Spanish: 
wanted to just make it look absolutely
beautiful what I love to do is add some
fresh steamed asparagus over the top a
drizzle of coconut milk a little bit of
fresh parsley and then some black pepper
so simple so delicious and so very very
satisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a try
when you do please snap a picture and
tag me on instagram and on facebook so i
can see all the clean and deliciousness
you're whipping up in your very own
kitchens and my dear friend if you have
not already please take a moment to
الاشتراك مثل ومشاركة هذا الفيديو مع
أي شخص آخر تعرفه يريد أن يصنع
الأكل الصحي سهل شكرا جزيلا
أشاهد أنا داني سبايس وسأرى
عدت هنا في المرة القادمة مع المزيد
Saludos limpios y deliciosos
Entonces desde aquí, el calor se cerró
Así que aquí me quito la gorra
Boom listo así que desde aquí cerré el golpe
Así que ah, sí, así que desde aquí cerrado

German: 
wanted to just make it look absolutely
beautiful what I love to do is add some
fresh steamed asparagus over the top a
drizzle of coconut milk a little bit of
fresh parsley and then some black pepper
so simple so delicious and so very very
satisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a try
when you do please snap a picture and
tag me on instagram and on facebook so i
can see all the clean and deliciousness
you're whipping up in your very own
kitchens and my dear friend if you have
not already please take a moment to
subscribe like and share this video with
anybody else you know who wants to make
healthy eating easy thanks so much for
watching i'm danny Speas and i'll see
you back here next time with some more
clean and deliciousness Cheers
so from here I shut the heat off right
and so from here I take the lid off
ready boom so from here I shut the hit
up ah oh yeah so from here I shut the

Hindi: 
wanted to just make it look absolutely
beautiful what I love to do is add some
fresh steamed asparagus over the top a
drizzle of coconut milk a little bit of
fresh parsley and then some black pepper
so simple so delicious and so very very
satisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a try
when you do please snap a picture and
tag me on instagram and on facebook so i
can see all the clean and deliciousness
you're whipping up in your very own
kitchens and my dear friend if you have
not already please take a moment to
subscribe like and share this video with
anybody else you know who wants to make
healthy eating easy thanks so much for
watching i'm danny Speas and i'll see
you back here next time with some more
clean and deliciousness Cheers
so from here I shut the heat off right
and so from here I take the lid off
ready boom so from here I shut the hit
up ah oh yeah so from here I shut the

Arabic: 
wanted to just make it look absolutely
beautiful what I love to do is add some
fresh steamed asparagus over the top a
drizzle of coconut milk a little bit of
fresh parsley and then some black pepper
so simple so delicious and so very very
satisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a try
when you do please snap a picture and
tag me on instagram and on facebook so i
can see all the clean and deliciousness
you're whipping up in your very own
kitchens and my dear friend if you have
not already please take a moment to
الاشتراك مثل ومشاركة هذا الفيديو مع
أي شخص آخر تعرفه يريد أن يصنع
الأكل الصحي سهل شكرا جزيلا
أشاهد أنا داني سبايس وسأرى
عدت هنا في المرة القادمة مع المزيد
نظيفة ولذيذة هتاف
لذا من هنا أغلقت الحرارة
وهكذا من هنا أخلع الغطاء
ازدهار جاهز لذلك من هنا أغلقت الضربة
حتى آه أوه نعم حتى من هنا أغلقت

German: 
heat off I take them nope here we go or
do that one more time we're having fun
today aren't we
you

English: 
do that one more time we're having fun
today aren't we
you

Spanish: 
El calor de tomarlos no aquí vamos o
Hazlo de nuevo nos estamos divirtiendo
Hoy no estamos
Usted es

Hindi: 
heat off I take them nope here we go or
do that one more time we're having fun
today aren't we
you

Arabic: 
الحرارة من أخذهم لا هنا نذهب أو
نفعل ذلك مرة أخرى نحن نلهو
اليوم نحن لسنا
أنت
