Essex Greengrocer’s Soup

Name: How to cook Essex Greengrocer’s Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

John A

Essex Greengrocer’s Soup

This could be a “use up” recipe but in fact we’ve been having such good vegetables delivered from a wholesale greengrocer in an adjacent village during lockdown that I ordered a little more of a few things especially for this one.

Ingredient

Food ration :

6-8 servings

Cooking time :

60-70 minutes including prep

1 tbsp

hazelnut oil

onions, finely sliced

shallot, finely sliced

3 cloves

garlic, finely sliced

red chili, finely sliced (I leave the seeds in but that’s optional)

red pepper, finely sliced

140 g

chestnut mushrooms, finely sliced

2 tbsp

tomato purée

carrots, finely diced

x 400 g tin chopped tomatoes

2 l

vegetable stock (I use “Marigold” powder unless fresh stock to hand)

140 g

French beans, in 2 cm slices

bay leaves

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

smoked paprika

Handful

pasta, in small pieces

1/4

Savoy cabbage, torn into small pieces. I also use the core, finely diced

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Stir in the carrots and cook for a further 2 minutes, stirring occasionally, until the ingredients are nicely softened but not browned.

* Step 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.