Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, essex greengrocer’s soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Essex Greengrocer’s Soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Essex Greengrocer’s Soup is something which I have loved my entire life.
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To begin with this recipe, we have to first prepare a few ingredients. You can have essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Essex Greengrocer’s Soup:
- Make ready 1 tbsp hazelnut oil
- Take 2 onions, finely sliced
- Get 1 shallot, finely sliced
- Get 3 cloves garlic, finely sliced
- Take 1 red chili, finely sliced (I leave the seeds in but that’s optional)
- Take 1 red pepper, finely sliced
- Make ready 140 g chestnut mushrooms, finely sliced
- Take 2 tbsp tomato purée
- Get 2 carrots, finely diced
- Prepare 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
- Take 2 bay leaves
- Prepare 1 tsp dried oregano
- Make ready 1 tsp dried thyme
- Get 1 tsp smoked paprika
- Make ready Handful pasta, in small pieces
- Prepare 1/4 Savoy cabbage, torn into small pieces. I also use the core, finely diced
- Prepare Salt
- Prepare Ground black pepper
- Get Parmesan cheese
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Instructions 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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