Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, use-up vegetable soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Use-up Vegetable Soup step by step. Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base. This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.
Use-up Vegetable Soup is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Use-up Vegetable Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have use-up vegetable soup using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Use-up Vegetable Soup:
- Prepare 1 tbsp cold-pressed vegetable oil
- Get 2 onions, chopped
- Take 1 deseeded red pepper, chopped
- Make ready 1 red chili, with seeds, chopped
- Get 5 cloves garlic, chopped
- Get 3 sticks celery, chopped
- Make ready 2 courgettes, in small chunks
- Make ready 1 sweet potato, peeled & chopped
- Take 1 carrot, chopped small
- Make ready 1 kg tomatoes, chopped with cores removed
- Make ready 2 tsp sugar
- Make ready 2 litres vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Make ready 1 tsp oregano
- Prepare 1 tsp smoked paprika
- Make ready 1 tsp dried thyme
- Get 3 bay leaves
- Get Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Take Ground black pepper
- Prepare Coriander to garnish (optional - I didn’t on this occasion)
The addition of the root vegetables helps to thicken the soup and means less time reducing on the stove. Make sure all of the vegetables are cleaned, peeled, and cut into similar size chunks. This vegetable soup recipe is cozy, healing, and warming - just the thing for cold nights, days when you're craving a healthy reset, or any time you're feeling a bit under the weather. I first started making it years ago, when I was bouncing back from a cold and had a ton of random veggies in the fridge.
Steps to make Use-up Vegetable Soup:
- Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base.
- Fry the onions for 4 minutes, stirring only to avoid sticking.
- Add the pepper, garlic, chili and celery and cook for a further 2 minutes, stirring gently. Add the courgettes and cook for another 2 minutes, stirring occasionally.
- Add the sweet potato and fry for a further 4 minutes, stirring occasionally. Stir in the carrot and then add the tomatoes, stirring gently but thoroughly. After 2-3 minutes stir in the sugar.
- Then add the stock. Stir all thoroughly and add in the oregano, smoked paprika, thyme and bay leaves. Bring to the boil, stirring occasionally and then reduce to a fast simmer and cook for about 30 minutes or until all the vegetables are cooked. Remove the bay leaves and season to taste.
- Whizz in a blender to your desired consistency and serve piping hot.
- Garnish with chopped coriander if wished.
Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images. A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley. View Recipe this link opens in a new tab. Load this creamy, thick sour cream soup up with hearty and nutritious veggies to bulk up the fiber and flavor. Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup.
So that is going to wrap this up for this exceptional food use-up vegetable soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
