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Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

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We hope you got insight from reading it, now let’s go back to essex greengrocer’s soup recipe. You can cook essex greengrocer’s soup using 21 ingredients and 7 steps. Here is how you do that.

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