Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, vegetable stoup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Vegetable Stoup is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Vegetable Stoup is something that I’ve loved my entire life.
This Vegetable Soup has become one of my most popular soup recipes and for good reason! Full of flavor and so easy to make you can't go wrong with a big warm bowl of vegetable soup. Turn your favorite veggies into a colorful soup: The combinations are endless!
To begin with this particular recipe, we have to first prepare a few components. You can cook vegetable stoup using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable Stoup:
- Prepare 1 leek, carefully washed and cut into neat half moons
- Make ready 2 carrots
- Prepare 1 small turnip
- Prepare 2 potatoes
- Make ready 1 small parsnip
- Get 1 kohlrabi, baseball size
- Prepare 2 sticks celery
- Prepare 2 tablespoons tomato paste
- Make ready 400 g tin 4 bean mix (or chickpeas or lentils)
- Take 1 cup greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach)
- Make ready Few sprigs of herbs to taste (I used parsley, thyme and oregano)
- Prepare 1 tablespoon olive oil
- Make ready 1 tablespoon butter (leave out and double the oil content to make this vegan)
- Take 600 mL vegetable stock
- Take to taste Salt and pepper
We'll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at. Our vegetable soup with coconut milk uses red peppers, fresh cilantro, carrots, lime juice, and tomatoes, and these wonderful Thai flavors blend with cumin and cayenne for a mildly spiced creamy soup. If there are peanut allergies in your house.
Instructions to make Vegetable Stoup:
- Heat oil and butter in pan and add chopped leek. Cook on a moderate heat until the leek cooks down slowly to half its original volume.
- Chop and peel all vegetables to the size of a large pea. As each vege is chopped add it to the leek and cook down to half original volume.
- Add tomato paste and stir through. Cook for a few minutes.
- Add herbs and any hard greens such as asparagus and cook for a few minutes.
- Add tinned beans and stock and cook for a few minutes.
- Add leafy greens and cook until wilted and well combined.
- Add salt and pepper to taste. Vegetables should be cooked but still a little firm (al dente).
In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Prep Wash and chop all of your veggies. Sort your veggies by cook time, things that take longer go in first (like cabbage and carrots) while things that are quicker can go later (like broccoli and zucchini). The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. Heat oil in a large dutch oven over medium-low heat.
So that’s going to wrap this up for this special food vegetable stoup recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
