Vegetable Stoup

Name: Vegetable Stoup
Total time: 3600 s
Cuisine: British
Ingredients: 1 leek, carefully washed and cut into neat half moons; 2 carrots; 1 small turnip; 2 potatoes; 1 small parsnip; 1 kohlrabi, baseball size; 2 sticks celery; 2 tablespoons tomato paste; 400 g tin 4 bean mix (or chickpeas or lentils); 1 cup greens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach); Few sprigs of herbs to taste (I used parsley, thyme and oregano); 1 tablespoon olive oil; 1 tablespoon butter (leave out and double the oil content to make this vegan); 600 mL vegetable stock; to taste Salt and pepper

Roxi’s Kitchen @cook_16940354

Sydney, Australia

Less liquid than soup but not as hearty as a stew - this is often a base for my work lunches. It’s satisfying and filling. It is very mild so to up the flavour add some feta or other protein. My husband adds sliced up left over sausages.

The idea of slowly cooking all the vegetables before adding the liquid makes the soup quite sweet and all the vegetables keep their shape. It’s a bit time consuming cutting the vegetables carefully and cooking them slowly but it’s worth it. If you cut and add the vegetables as you go, it does make the time go quicker.

The vegetables should still have their shape by the end of cooking and retain their original flavours and textures so every mouthful is different.

Roxi’s Kitchen @cook_16940354

Sydney, Australia

The vegetables should still have their shape by the end of cooking and retain their original flavours and textures so every mouthful is different.

Saved

Ingredients

1 hour

1leek, carefully washed and cut into neat half moons
2carrots
1small turnip
2potatoes
1small parsnip
1kohlrabi, baseball size
2 stickscelery
2 tablespoonstomato paste
400 gtin 4 bean mix (or chickpeas or lentils)
1 cupgreens (I used 4 asparagus and a handful of Komatsuna, Japanese mustard spinach)
Few sprigs of herbs to taste (I used parsley, thyme and oregano)
1 tablespoonolive oil
1 tablespoonbutter (leave out and double the oil content to make this vegan)
600 mLvegetable stock
to tasteSalt and pepper

Saved

Steps

1 hour

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).