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We hope you got benefit from reading it, now let's go back to use-up celery & tomato soup recipe. To make use-up celery & tomato soup you only need 18 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Use-up Celery & Tomato Soup:
- Get 1 tbsp of vegetable oil.
- Provide 2 of onions, chopped.
- Provide 3 cloves of garlic, chopped.
- Provide 8 sticks of celery, chopped.
- Prepare 350 g of tomatoes, chopped.
- Get 1 of x 400 g tin chopped tomatoes.
- Take 250 g of new potatoes, diced.
- You need 1 litre of vegetable stock (I used Marigold powder).
- You need 1 tsp of smoked paprika.
- You need 1 tsp of dried thyme.
- Use 1 tbsp of dried oregano.
- Prepare 1/2 tsp of hot chili flakes.
- You need 2 of bay leaves.
- Provide of Salt.
- Provide of Ground black pepper.
- Use 1/2 tsp of brown sugar.
- Get of Crème fraîche (optional).
- Prepare of 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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