Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, use-up vegetable soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Vegetable soup is warming, nutritious and allows you to use up whatever's left in the fridge - plus you can freeze it for future use. This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. Goes with Vegetable Soup: Colorful Avocado Salad.
Use-up Vegetable Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Use-up Vegetable Soup is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Make ready 1 tbsp cold-pressed vegetable oil
- Get 2 onions, chopped
- Make ready 1 deseeded red pepper, chopped
- Prepare 1 red chili, with seeds, chopped
- Prepare 5 cloves garlic, chopped
- Get 3 sticks celery, chopped
- Make ready 2 courgettes, in small chunks
- Take 1 sweet potato, peeled & chopped
- Take 1 carrot, chopped small
- Take 1 kg tomatoes, chopped with cores removed
- Get 2 tsp sugar
- Get 2 litres vegetable stock (I use either Knorr stock pots or “Marigold” powder.)
- Prepare 1 tsp oregano
- Prepare 1 tsp smoked paprika
- Get 1 tsp dried thyme
- Make ready 3 bay leaves
- Prepare Salt (I always use Maldon sea salt coz it’s local but normal salt is fine.)
- Get Ground black pepper
- Prepare Coriander to garnish (optional - I didn’t on this occasion)
Storing and Reheating: Cool the soup thoroughly. Reheat on the stovetop over medium heat until hot. Add more chicken stock if needed to thin out the soup. Potato soup, gazpacho, butternut squash soup—find the best recipes for all your favorite vegetable soups..
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.
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm. Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket.
So that is going to wrap it up for this exceptional food use-up vegetable soup recipe. Thanks so much for reading. 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
