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We hope you got benefit from reading it, now let’s go back to essex greengrocer’s soup recipe. You can cook essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Essex Greengrocer’s Soup:
- Use 1 tbsp hazelnut oil
- Take 2 onions, finely sliced
- Take 1 shallot, finely sliced
- Get 3 cloves garlic, finely sliced
- Get 1 red chili, finely sliced (I leave the seeds in but that’s optional)
- You need 1 red pepper, finely sliced
- Provide 140 g chestnut mushrooms, finely sliced
- Use 2 tbsp tomato purée
- Use 2 carrots, finely diced
- Get 1 x 400 g tin chopped tomatoes
- Provide 2 l vegetable stock (I use “Marigold” powder unless fresh stock to hand)
- Use 140 g French beans, in 2 cm slices
- Prepare 2 bay leaves
- You need 1 tsp dried oregano
- Provide 1 tsp dried thyme
- Prepare 1 tsp smoked paprika
- Get Handful pasta, in small pieces
- Use 1/4 Savoy cabbage, torn into small pieces. I also use the core, finely diced
- Use Salt
- Take Ground black pepper
- Take Parmesan cheese
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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