Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, use-up celery & tomato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Use-up Celery & Tomato Soup is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Use-up Celery & Tomato Soup is something which I have loved my entire life. They’re nice and they look fantastic.
Think of celery in the same vein as you would fennel and radishes — it adds a nice crunch and flavor to salads, especially when thinly sliced. It's a great way to use up a big bunch of celery, especially when combined with something tart and juicy, like grapefruit. Celery is really robust and often lasts for several weeks, although we recommend consuming it within two.
To begin with this particular 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 that.
The ingredients needed to make Use-up Celery & Tomato Soup:
- Get 1 tbsp vegetable oil
- Get 2 onions, chopped
- Get 3 cloves garlic, chopped
- Prepare 8 sticks celery, chopped
- Prepare 350 g tomatoes, chopped
- Get 1 x 400 g tin chopped tomatoes
- Get 250 g new potatoes, diced
- Take 1 litre vegetable stock (I used Marigold powder)
- Prepare 1 tsp smoked paprika
- Get 1 tsp dried thyme
- Get 1 tbsp dried oregano
- Take 1/2 tsp hot chili flakes
- Prepare 2 bay leaves
- Get Salt
- Make ready Ground black pepper
- Take 1/2 tsp brown sugar
- Get Crème fraîche (optional)
- Get Chopped parsley (optional)
Celery is an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. Celery is also a great addition to chicken salad, which - in turn - is a great way to use up cooked chicken from soup.
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.
Whenever I buy a bundle for a recipe, half the stalks whither away in the drawer before I figure out what to do with them. The plan from here on out: give that leftover celery some sex-appeal. The trouble is that celery is rarely the main ingredient in a dish. This makes it hard to envision doing much of anything with those leftover stalks besides. Celery lentil soup, and chopped fresh celery to freeze for mirepoix.
So that’s going to wrap it up for this special food use-up celery & tomato soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
