Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, use-up vegetable soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Use-up Vegetable Soup John A Essex. How good it is to have a keen gardener friend! Use-up Vegetable Soup step by step. Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base.
Use-up Vegetable Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Use-up Vegetable Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have use-up vegetable soup using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Use-up Vegetable Soup:
- Prepare cold-pressed vegetable oil
- Make ready onions, chopped
- Take deseeded red pepper, chopped
- Prepare red chili, with seeds, chopped
- Get garlic, chopped
- Get celery, chopped
- Prepare courgettes, in small chunks
- Make ready sweet potato, peeled & chopped
- Make ready carrot, chopped small
- Make ready tomatoes, chopped with cores removed
- Prepare sugar
- Get vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Get oregano
- Prepare smoked paprika
- Make ready dried thyme
- Take bay leaves
- Prepare Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Get Ground black pepper
- Prepare Coriander to garnish (optional - I didn’t on this occasion)
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Vegetable soup is ideal as a quick and healthy meal that doesn't require much muss or fuss, only the time it takes to roughly chop things up and simmer just until everything is tender yet still has a bit of crispness. The steps are simple: Cut your desired vegetables into small, bite-sized pieces. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.
Instructions to make Use-up Vegetable Soup:
- Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base.
- Fry the onions for 4 minutes, stirring only to avoid sticking.
- Add the pepper, garlic, chili and celery and cook for a further 2 minutes, stirring gently. Add the courgettes and cook for another 2 minutes, stirring occasionally.
- Add the sweet potato and fry for a further 4 minutes, stirring occasionally. Stir in the carrot and then add the tomatoes, stirring gently but thoroughly. After 2-3 minutes stir in the sugar.
- Then add the stock. Stir all thoroughly and add in the oregano, smoked paprika, thyme and bay leaves. Bring to the boil, stirring occasionally and then reduce to a fast simmer and cook for about 30 minutes or until all the vegetables are cooked. Remove the bay leaves and season to taste.
- Whizz in a blender to your desired consistency and serve piping hot.
- Garnish with chopped coriander if wished.
The steps are simple: Cut your desired vegetables into small, bite-sized pieces. In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Vegetable soup is definitely one of those meals that can be cooled, packed into a freezer bag, and saved for later. Just pull it out, thaw it just long enough to get it out of the bag, and cook it in a pot until it is hot.
So that’s going to wrap it up for this exceptional food use-up vegetable soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
