Recipe: Appetizing Vegetable Stoup

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Vegetable Stoup.

Vegetable Stoup You can have Vegetable Stoup using 15 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegetable Stoup

  1. You need 1 of leek, carefully washed and cut into neat half moons.
  2. Prepare 2 of carrots.
  3. Prepare 1 of small turnip.
  4. Prepare 2 of potatoes.
  5. You need 1 of small parsnip.
  6. Prepare 1 of kohlrabi, baseball size.
  7. It’s 2 sticks of celery.
  8. Prepare 2 tablespoons of tomato paste.
  9. Prepare 400 g of tin 4 bean mix (or chickpeas or lentils).
  10. It’s 1 cup of greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach).
  11. You need of Few sprigs of herbs to taste (I used parsley, thyme and oregano).
  12. You need 1 tablespoon of olive oil.
  13. Prepare 1 tablespoon of butter (leave out and double the oil content to make this vegan).
  14. You need 600 mL of vegetable stock.
  15. It’s to taste of Salt and pepper.

Vegetable Stoup instructions

  1. 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..
  2. 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..
  3. Add tomato paste and stir through. Cook for a few minutes..
  4. Add herbs and any hard greens such as asparagus and cook for a few minutes..
  5. Add tinned beans and stock and cook for a few minutes..
  6. Add leafy greens and cook until wilted and well combined..
  7. Add salt and pepper to taste. Vegetables should be cooked but still a little firm (al dente)..

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