Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, essex greengrocer’s soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Essex Greengrocer’s Soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Essex Greengrocer’s Soup is something which I have loved my whole life.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Essex Greengrocer’s Soup:
- Take 1 tbsp hazelnut oil
- Prepare 2 onions, finely sliced
- Take 1 shallot, finely sliced
- Get 3 cloves garlic, finely sliced
- Make ready 1 red chili, finely sliced (I leave the seeds in but that’s optional)
- Take 1 red pepper, finely sliced
- Get 140 g chestnut mushrooms, finely sliced
- Take 2 tbsp tomato purée
- Make ready 2 carrots, finely diced
- Get 1 x 400 g tin chopped tomatoes
- Get 2 l vegetable stock (I use “Marigold” powder unless fresh stock to hand)
- Take 140 g French beans, in 2 cm slices
- Get 2 bay leaves
- Take 1 tsp dried oregano
- Get 1 tsp dried thyme
- Take 1 tsp smoked paprika
- Prepare Handful pasta, in small pieces
- Make ready 1/4 Savoy cabbage, torn into small pieces. I also use the core, finely diced
- Prepare Salt
- Take Ground black pepper
- Take Parmesan cheese
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Steps to make Essex Greengrocer’s Soup:
- 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.
- 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.
- Stir in the carrots and cook for a further 2 minutes, stirring occasionally, until the ingredients are nicely softened but not browned.
- 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.
- Add the pasta and cook for another 8-10 minutes, stirring occasionally.
- Add the cabbage and cook, uncovered on a fast simmer, for a final 5 minutes.
- Season to taste and serve piping hot, with a sprinkling of Parmesan cheese.
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