How to Make Any-night-of-the-week Essex Greengrocer’s Soup

Essex Greengrocer’s Soup.

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, essex greengrocer’s soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Essex Greengrocer’s Soup is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Essex Greengrocer’s Soup is something which I've loved my entire life. They're nice and they look fantastic.

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

The ingredients needed to make Essex Greengrocer’s Soup:

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