Essex Greengrocer’s Soup
Essex Greengrocer’s Soup

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