Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, use-up vegetable soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Use-up Vegetable Soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Use-up Vegetable Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook use-up vegetable soup using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Use-up Vegetable Soup:
- Prepare 1 tbsp cold-pressed vegetable oil
- Make ready 2 onions, chopped
- Get 1 deseeded red pepper, chopped
- Make ready 1 red chili, with seeds, chopped
- Get 5 cloves garlic, chopped
- Take 3 sticks celery, chopped
- Make ready 2 courgettes, in small chunks
- Get 1 sweet potato, peeled & chopped
- Make ready 1 carrot, chopped small
- Get 1 kg tomatoes, chopped with cores removed
- Get 2 tsp sugar
- Take 2 litres vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Prepare 1 tsp oregano
- Make ready 1 tsp smoked paprika
- Make ready 1 tsp dried thyme
- Get 3 bay leaves
- Make ready Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Make ready Ground black pepper
- Make ready 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.
Instructions 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 is going to wrap it up for this exceptional food use-up vegetable soup recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
