Easiest Way to Make ��️ Appetizing Essex Greengrocer’s Soup Recipes 🍮 by Rachael Ray

How to Making Recipes Essex Greengrocer’s Soup using 21 ingredients and 7 steps

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➽ 1 tbsp hazelnut oil.
➽ 2 onions, finely sliced.
➽ 1 shallot, finely sliced.
➽ 3 cloves garlic, finely sliced.
➽ 1 red chili, finely sliced (I leave the seeds in but that’s optional).
➽ 1 red pepper, finely sliced.
➽ 140 g chestnut mushrooms, finely sliced.
➽ 2 tbsp tomato purée.
➽ 2 carrots, finely diced.
➽ 1 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.
➽ 2 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.
➽ Salt.
➽ Ground black pepper.
➽ Parmesan cheese.

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..
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..
Stir in the carrots and cook for a further 2 minutes, stirring occasionally, until the ingredients are nicely softened but not browned..
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..
Add the pasta and cook for another 8-10 minutes, stirring occasionally..
Add the cabbage and cook, uncovered on a fast simmer, for a final 5 minutes..
Season to taste and serve piping hot, with a sprinkling of Parmesan cheese..

Essex Greengrocer’s Soup -