Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

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

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Essex Greengrocer’s Soup is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Essex Greengrocer’s Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Get 1 tbsp hazelnut oil
  2. Take 2 onions, finely sliced
  3. Take 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. Get 1 red pepper, finely sliced
  7. Take 140 g chestnut mushrooms, finely sliced
  8. Make ready 2 tbsp tomato purée
  9. Take 2 carrots, finely diced
  10. Make ready 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. Make ready 2 bay leaves
  14. Prepare 1 tsp dried oregano
  15. Take 1 tsp dried thyme
  16. Take 1 tsp smoked paprika
  17. Prepare Handful pasta, in small pieces
  18. Take 1/4 Savoy cabbage, torn into small pieces. I also use the core, finely diced
  19. Take Salt
  20. Take Ground black pepper
  21. Get Parmesan cheese

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Steps 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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