Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegetable stoup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Vegetable soup is prepared using vegetables, leafy greens, mushrooms.
Vegetable Stoup is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Vegetable Stoup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have vegetable stoup using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegetable Stoup:
- Get 1 leek, carefully washed and cut into neat half moons
- Make ready 2 carrots
- Get 1 small turnip
- Make ready 2 potatoes
- Take 1 small parsnip
- Get 1 kohlrabi, baseball size
- Prepare 2 sticks celery
- Take 2 tablespoons tomato paste
- Make ready 400 g tin 4 bean mix (or chickpeas or lentils)
- Prepare 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)
- Get 1 tablespoon olive oil
- Take 1 tablespoon butter (leave out and double the oil content to make this vegan)
- Prepare 600 mL vegetable stock
- Make ready to taste Salt and pepper
This soup recipe uses variety of vegetables and vegetable stock to make it more healthy and tasty. Every sip of warm and healthy vegetable soup is a divine experience during cold winter days. No matter the occasion, vegetable soup is a healthy and satisfying dish. This recipe will go over the basics of making vegetable soup, but it can be made with.
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).
This easy homemade Vegetable Soup recipe is comforting, good for you, and so much better than I made a big pot of Vegetable Soup last week and I've decided that Vegetable Soup needs to be in. Vegetable Soup with fresh or frozen vegetables is healthy, simple and delicious. Make on the stove, in Instant Pot or slow cooker. This tasty homemade vegetable soup recipe with a tomato base features potatoes, green beans A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen.
So that’s going to wrap it up for this exceptional food vegetable stoup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
