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Before you jump to Vegetable Stoup recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
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We hope you got benefit from reading it, now let’s go back to vegetable stoup recipe. To make vegetable stoup you only need 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Vegetable Stoup:
- Take 1 leek, carefully washed and cut into neat half moons
- You need 2 carrots
- Provide 1 small turnip
- You need 2 potatoes
- You need 1 small parsnip
- Take 1 kohlrabi, baseball size
- Use 2 sticks celery
- You need 2 tablespoons tomato paste
- You need 400 g tin 4 bean mix (or chickpeas or lentils)
- Provide 1 cup greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach)
- Prepare Few sprigs of herbs to taste (I used parsley, thyme and oregano)
- You need 1 tablespoon olive oil
- Provide 1 tablespoon butter (leave out and double the oil content to make this vegan)
- Get 600 mL vegetable stock
- Provide to taste Salt and pepper
Instructions 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).
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