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Before you jump to Use-up Celery & Tomato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to use-up celery & tomato soup recipe. You can have use-up celery & tomato soup using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Use-up Celery & Tomato Soup:
- Take 1 tbsp vegetable oil
- Prepare 2 onions, chopped
- Prepare 3 cloves garlic, chopped
- You need 8 sticks celery, chopped
- Prepare 350 g tomatoes, chopped
- Prepare 1 x 400 g tin chopped tomatoes
- Get 250 g new potatoes, diced
- Use 1 litre vegetable stock (I used Marigold powder)
- Prepare 1 tsp smoked paprika
- Prepare 1 tsp dried thyme
- Take 1 tbsp dried oregano
- You need 1/2 tsp hot chili flakes
- Take 2 bay leaves
- Get Salt
- Use Ground black pepper
- You need 1/2 tsp brown sugar
- Provide Crème fraîche (optional)
- Provide Chopped parsley (optional)
Steps to make Use-up Celery & Tomato Soup:
- Bring the oil to a medium-hot heat in a stock pot or large saucepan. Fry the onions for 5 minutes, only stirring to avoid sticking.
- Add the garlic, stir and fry for a further 2 minutes, or until the onions have softened.
- Stir in the celery and fry for a further 3 minutes, stirring occasionally. Stir in the tomatoes and potatoes. Add the stock, then herbs, spices and bay leaves and stir gently but thoroughly.
- Bring to the boil, stirring occasionally. Reduce to a rolling simmer, cover and cook for 20-25 minutes, until all the vegetables are softened. Remove and discard the bay leaves. Season and add or omit the sugar to taste.
- Whizz to your preferred consistency (or leave as is - I did). Serve piping hot with granary bread or crusty roll. Add a swirl of crème fraîche or garnish with parsley if wished.
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