Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, essex greengrocer’s soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Essex Greengrocer’s Soup is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Essex Greengrocer’s Soup is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you can achieve that.

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