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7 Minutes to Making Tasty Use-up Vegetable Soup

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Use-up Vegetable Soup

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Below are the ingridients that are needed to produce a remarkably good Use-up Vegetable Soup:

  1. Take 1 tbsp of cold-pressed vegetable oil.
  2. Get 2 of onions, chopped.
  3. Prepare 1 of deseeded red pepper, chopped.
  4. Prepare 1 of red chili, with seeds, chopped.
  5. You need 5 cloves of garlic, chopped.
  6. Use 3 sticks of celery, chopped.
  7. Provide 2 of courgettes, in small chunks.
  8. Prepare 1 of sweet potato, peeled & chopped.
  9. Prepare 1 of carrot, chopped small.
  10. Use 1 kg of tomatoes, chopped with cores removed.
  11. Get 2 tsp of sugar.
  12. Prepare 2 litres of vegetable stock (I use either Knorr stock pots or “Marigold” powder.).
  13. Prepare 1 tsp of oregano.
  14. Take 1 tsp of smoked paprika.
  15. Provide 1 tsp of dried thyme.
  16. Provide 3 of bay leaves.
  17. Prepare of Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.).
  18. Prepare of Ground black pepper.
  19. Prepare of Coriander to garnish (optional – I didn’t on this occasion).

Done with the ingridients? Below are the instructions on cooking Use-up Vegetable Soup:

  1. Bring the oil to a medium-heat in a stock pot or large saucepan with a strong base..
  2. Fry the onions for 4 minutes, stirring only to avoid sticking..
  3. 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..
  4. 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..
  5. 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..
  6. Whizz in a blender to your desired consistency and serve piping hot..
  7. Garnish with chopped coriander if wished..

In a large stock pot place beef mince, potatoes, tomatoes, onion, celery, stock and vegetables. Season to taste with salt and pepper, rosemary, thyme and basil. Add chopped bacon, stir and serve. If you have just one or two vegetables that need to get used up, try making a pureed soup with them: Roughly chop the ingredients (include an onion and a few garlic cloves if you have them), saute them with a tablespoon of canola or olive oil and some salt, and pour in just enough stock to cover the ingredients. Bubble and squeak is a fantastic way to use up some left over mash potatoes and leftover cooked vegetables e.g. cabbage, sprouts, carrots etc.

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