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Here are the ingridients that are needed to prepare a perfect Use-up Celery & Tomato Soup:
- You need 1 tbsp of vegetable oil.
- Take 2 of onions, chopped.
- Prepare 3 cloves of garlic, chopped.
- Provide 8 sticks of celery, chopped.
- Take 350 g of tomatoes, chopped.
- You need 1 of x 400 g tin chopped tomatoes.
- Get 250 g of new potatoes, diced.
- Take 1 litre of vegetable stock (I used Marigold powder).
- You need 1 tsp of smoked paprika.
- Get 1 tsp of dried thyme.
- Use 1 tbsp of dried oregano.
- You need 1/2 tsp of hot chili flakes.
- Provide 2 of bay leaves.
- Get of Salt.
- Prepare of Ground black pepper.
- Take 1/2 tsp of brown sugar.
- You need of Crème fraîche (optional).
- Provide of Chopped parsley (optional).
Ready with the ingridients? Here are the sequences on producing 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..
Waldorf salad contains apples, celery, walnuts and mayonnaise. Sauté chopped celery stalks and leaves along with onions for a start of just about any casserole. Celery is an unassuming, underappreciated vegetable. It's not often the main character. But give it a chance to shine, and celery can blow you away!
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