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