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Use-up Celery & Tomato Soup
Use-up Celery & Tomato Soup

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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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably purchase many food items out of habit. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before buying? One heart-healthy substitute that can give you a great start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

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:
  1. Take 1 tbsp vegetable oil
  2. Prepare 2 onions, chopped
  3. Prepare 3 cloves garlic, chopped
  4. You need 8 sticks celery, chopped
  5. Prepare 350 g tomatoes, chopped
  6. Prepare 1 x 400 g tin chopped tomatoes
  7. Get 250 g new potatoes, diced
  8. Use 1 litre vegetable stock (I used Marigold powder)
  9. Prepare 1 tsp smoked paprika
  10. Prepare 1 tsp dried thyme
  11. Take 1 tbsp dried oregano
  12. You need 1/2 tsp hot chili flakes
  13. Take 2 bay leaves
  14. Get Salt
  15. Use Ground black pepper
  16. You need 1/2 tsp brown sugar
  17. Provide Crème fraîche (optional)
  18. Provide Chopped parsley (optional)
Steps to make Use-up Celery & Tomato Soup:
  1. 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.
  2. Add the garlic, stir and fry for a further 2 minutes, or until the onions have softened.
  3. 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.
  4. 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.
  5. 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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