Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetable stoup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Now Choose From Multiple Easy Vegetable Recipes To Create That Perfect Meal. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Vegetable Stoup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Vegetable Stoup is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have vegetable stoup using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetable Stoup:
- Take leek, carefully washed and cut into neat half moons
- Get carrots
- Make ready small turnip
- Make ready potatoes
- Take small parsnip
- Prepare kohlrabi, baseball size
- Get celery
- Take tomato paste
- Get tin 4 bean mix (or chickpeas or lentils)
- Make ready greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach)
- Take Few sprigs of herbs to taste (I used parsley, thyme and oregano)
- Prepare olive oil
- Take butter (leave out and double the oil content to make this vegan)
- Make ready vegetable stock
- Get Salt and pepper
Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images. A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Heat oil in a large dutch oven over medium-low heat.
Steps 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).
Everyone loves this super healthy soup, perfect for an easy supper. This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Prep Wash and chop all of your veggies.
So that is going to wrap it up with this exceptional food vegetable stoup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
