Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, use-up vegetable soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Use-up Vegetable Soup is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Use-up Vegetable Soup is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have use-up vegetable soup using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Vegetable Soup:
- Get 1 tbsp cold-pressed vegetable oil
- Take 2 onions, chopped
- Take 1 deseeded red pepper, chopped
- Make ready 1 red chili, with seeds, chopped
- Make ready 5 cloves garlic, chopped
- Make ready 3 sticks celery, chopped
- Take 2 courgettes, in small chunks
- Prepare 1 sweet potato, peeled & chopped
- Take 1 carrot, chopped small
- Prepare 1 kg tomatoes, chopped with cores removed
- Prepare 2 tsp sugar
- Get 2 litres vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Get 1 tsp oregano
- Get 1 tsp smoked paprika
- Make ready 1 tsp dried thyme
- Get 3 bay leaves
- Take Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Take Ground black pepper
- Take Coriander to garnish (optional - I didn’t on this occasion)
Use up your veg scraps in these soup recipes. As we head into the cooler months, hearty, warming bowlfuls of soup are most definitely the best way to empty your fridge and curb your food waste. Empty your vegetable drawer into your soup pot, make the most of the veggie scraps and throw in any cooking water leftover from cooking veggies or beans. Even the aquafaba leftover from a can of.
Steps 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.
Empty your vegetable drawer into your soup pot, make the most of the veggie scraps and throw in any cooking water leftover from cooking veggies or beans. Even the aquafaba leftover from a can of. Heat the oil in a pan. Whether using a soup maker or hand blender, our recipes are simple, speedy and satisfying. Make an economical and wholesome meal from a simple vegetable soup with one our easy, warming recipes.
So that’s going to wrap it up with this exceptional food use-up vegetable soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
