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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, use-up celery & tomato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Use-up Celery & Tomato Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Use-up Celery & Tomato Soup is something which I’ve loved my entire life. They are nice and they look fantastic.

Faced with a large head of this plentiful vegetable? Chop up celery and combine it with cooked cranberries and almonds for a fun twist on relish. It's a great way to use up a big bunch of celery, especially when combined with something tart and juicy. Celery is a task queue with batteries included.

To begin with this recipe, we have to prepare a few components. You can have use-up celery & tomato soup using 18 ingredients and 5 steps. Here is how you can achieve it.

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

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

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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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