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

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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 achieve that.

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