Vegetable Stoup
Vegetable Stoup

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Vegetable Stoup cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Vegetable Stoup dishes you make.

Alright, don’t linger, let’s course of action this vegetable stoup menu with 15 components which are absolutely easy to acquire, and we have to process them at the very least through 7 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Vegetable Stoup:
  1. Get 1 leek, carefully washed and cut into neat half moons
  2. Give 2 - carrots
  3. Provide 1 - small turnip
  4. Get 2 for potatoes
  5. Give 1 small parsnip
  6. Provide 1 - kohlrabi, baseball size
  7. Need 2 sticks celery
  8. Provide 2 tablespoons of tomato paste
  9. Prepare 400 g of tin 4 bean mix (or chickpeas or lentils)
  10. Give 1 cup greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach)
  11. Require of Few sprigs of herbs to taste (I used parsley, thyme and oregano)
  12. Make ready 1 tablespoon for olive oil
  13. Provide 1 tablespoon of butter (leave out and double the oil content to make this vegan)
  14. Prepare 600 mL of vegetable stock
  15. Provide to taste of Salt and pepper
Vegetable Stoup making process:
  1. Heat oil and butter in pan and add chopped leek. Cook on a moderate heat until the leek cooks down slowly to half its original volume.
  2. Chop and peel all vegetables to the size of a large pea. As each vege is chopped add it to the leek and cook down to half original volume.
  3. Add tomato paste and stir through. Cook for a few minutes.
  4. Add herbs and any hard greens such as asparagus and cook for a few minutes.
  5. Add tinned beans and stock and cook for a few minutes.
  6. Add leafy greens and cook until wilted and well combined.
  7. Add salt and pepper to taste. Vegetables should be cooked but still a little firm (al dente).

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