Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

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