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Ingredients requirements Essex Greengrocer’s Soup:
- Require 1 tbsp hazelnut oil
- Take 2 of onions, finely sliced
- Provide 1 for shallot, finely sliced
- You need 3 cloves for garlic, finely sliced
- Make ready 1 of red chili, finely sliced (I leave the seeds in but that’s optional)
- Prepare 1 of red pepper, finely sliced
- Get 140 g for chestnut mushrooms, finely sliced
- Get 2 tbsp - tomato purée
- Need 2 - carrots, finely diced
- Provide 1 of x 400 g tin chopped tomatoes
- Make ready 2 l vegetable stock (I use “Marigold” powder unless fresh stock to hand)
- Take 140 g - French beans, in 2 cm slices
- You need 2 bay leaves
- Need 1 tsp dried oregano
- You need 1 tsp - dried thyme
- Make ready 1 tsp - smoked paprika
- Prepare Handful pasta, in small pieces
- You need 1/4 of Savoy cabbage, torn into small pieces. I also use the core, finely diced
- Need of Salt
- Need - Ground black pepper
- Get for Parmesan cheese
Essex Greengrocer’s Soup steps:
- 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.
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