Easiest Way to Make Quick Use-up Celery & Tomato Soup

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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 Information on How to Elevate Your Mood with Food.

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Now you realize that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try some of these suggestions instead.

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 cook it.

The ingredients needed to cook Use-up Celery & Tomato Soup:

1. Take 1 tbsp of vegetable oil.
2. Get 2 of onions, chopped.
3. Use 3 cloves of garlic, chopped.
4. Get 8 sticks of celery, chopped.
5. Get 350 g of tomatoes, chopped.
6. Get 1 of x 400 g tin chopped tomatoes.
7. Prepare 250 g of new potatoes, diced.
8. Provide 1 litre of vegetable stock (I used Marigold powder).
9. You need 1 tsp of smoked paprika.
10. Provide 1 tsp of dried thyme.
11. Prepare 1 tbsp of dried oregano.
12. You need 1/2 tsp of hot chili flakes.
13. Use 2 of bay leaves.
14. Take of Salt.
15. Take of Ground black pepper.
16. Prepare 1/2 tsp of brown sugar.
17. Use of Crème fraîche (optional).
18. You need of Chopped parsley (optional).

Instructions 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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