Simple recipe: Essex Greengrocer’s Soup

Essex Greengrocer’s Soup, It Needs prepare 21 Ingredients And 7 Steps

Ok now Easy Tutorial Essex Greengrocer’s Soup

We can cook Essex Greengrocer’s Soup by using 21 ingredients and 7 steps. Here is how you achieve Essex Greengrocer’s Soup.

Ingredients of Essex Greengrocer’s Soup

1. You need to prepare 1 tbsp of hazelnut oil.
2. You need to prepare 2 of onions, finely sliced.
3. You need to prepare 1 of shallot, finely sliced.
4. Prepare 3 cloves of garlic, finely sliced.
5. You need to prepare 1 of red chili, finely sliced (I leave the seeds in but that’s optional).
6. Prepare 1 of red pepper, finely sliced.
7. You need to prepare 140 g of chestnut mushrooms, finely sliced.
8. You need to prepare 2 tbsp of tomato purée.
9. You need to prepare 2 of carrots, finely diced.
10. You need to prepare 1 of x 400 g tin chopped tomatoes.
11. You need to prepare 2 l of vegetable stock (I use “Marigold” powder unless fresh stock to hand).
12. You need to prepare 140 g of French beans, in 2 cm slices.
13. Prepare 2 of bay leaves.
14. Prepare 1 tsp of dried oregano.
15. Prepare 1 tsp of dried thyme.
16. You need to prepare 1 tsp of smoked paprika.
17. You need to prepare Handful of pasta, in small pieces.
18. Prepare 1/4 of Savoy cabbage, torn into small pieces. I also use the core, finely diced.
19. Prepare of Salt.
20. You need to prepare of Ground black pepper.
21. You need to prepare of Parmesan cheese.

Essex Greengrocer’s Soup step by step

1. Fry the onion and shallot on a medium-high heat in the oil in your stockpot or large saucepan for 4 minutes, stirring only to avoid sticking..
2. Add the garlic and chili and cook for a further 2 minutes, stirring occasionally. Add the tomato purée, pepper and mushrooms and cook for a further 3 minutes, stirring occasionally..
3. Stir in the carrots and cook for a further 2 minutes, stirring occasionally, until the ingredients are nicely softened but not browned..
4. Add the chopped tomatoes, stock, bay leaves, oregano, thyme, smoked paprika and beans and stir thoroughly. Bring to the boil, cover and simmer for 20 minutes, stirring occasionally..
5. Add the pasta and cook for another 8-10 minutes, stirring occasionally..
6. Add the cabbage and cook, uncovered on a fast simmer, for a final 5 minutes..
7. Season to taste and serve piping hot, with a sprinkling of Parmesan cheese..

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