Recipe of Homemade Use-up Celery & Tomato Soup
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Speedy Use-up Celery & Tomato Soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Use-up Celery & Tomato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Use-up Celery & Tomato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Use-up Celery & Tomato Soup is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Use-up Celery & Tomato Soup estimated approx 35-45 minutes including prep.
To begin with this recipe, we have to first prepare a few ingredients. You can have Use-up Celery & Tomato Soup using 18 ingredients and 5 steps. Here is how you can achieve it.
Another quick and simple soup using up ingredients left over from earlier meals.#WastenotWantnot
Ingredients and spices that need to be Take to make Use-up Celery & Tomato Soup:
- 1 tbsp vegetable oil
- 2 onions, chopped
- 3 cloves garlic, chopped
- 8 sticks celery, chopped
- 350 g tomatoes, chopped
- 1 x 400 g tin chopped tomatoes
- 250 g new potatoes, diced
- 1 litre vegetable stock (I used Marigold powder)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tbsp dried oregano
- 1/2 tsp hot chili flakes
- 2 bay leaves
- Salt
- Ground black pepper
- 1/2 tsp brown sugar
- Crème fraîche (optional)
- Chopped parsley (optional)
Instructions 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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