Recipe of Award-winning Vegetable Stoup

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Before you jump to Vegetable Stoup recipe, you may want to read this short interesting healthy tips about The Meals You Select To Eat Are Going To Effect Your Health.

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Among the first kinds of foods you ought to be eating plenty of, is various berries. The first thing you will discover about berries is just about any form of berry has a lot of vitamin C. Additionally, you will find that berries have antioxidants which is not just beneficial to your circulatory system but in addition for your basic health as well. Another thing you will find that these antioxidants can help you with is keeping your cells healthy, this can help your body to fight off a variety of diseases.

If you determine that your overall health is important to you, you should take these recommendations to heart. Something that you need to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to vegetable stoup recipe. You can have vegetable stoup using 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Vegetable Stoup:

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

Steps to make Vegetable Stoup:

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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