Recipe of Speedy Essex Greengrocer’s Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, essex greengrocer’s soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Essex Greengrocer’s Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Essex Greengrocer’s Soup is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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:

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

Instructions to make Essex Greengrocer’s Soup:

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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