Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, use-up vegetable soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Use-up Vegetable Soup is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook use-up vegetable soup using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Use-up Vegetable Soup:
- Make ready cold-pressed vegetable oil
- Get onions, chopped
- Get deseeded red pepper, chopped
- Get red chili, with seeds, chopped
- Get garlic, chopped
- Get celery, chopped
- Make ready courgettes, in small chunks
- Get sweet potato, peeled & chopped
- Get carrot, chopped small
- Make ready tomatoes, chopped with cores removed
- Prepare sugar
- Make ready vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Get oregano
- Take smoked paprika
- Make ready dried thyme
- Prepare bay leaves
- Get Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Take Ground black pepper
- Make ready 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 with this exceptional food use-up vegetable soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
