Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, essex greengrocer’s soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Essex Greengrocer’s Soup is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Essex Greengrocer’s Soup is something that I have loved my whole life.

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

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

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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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