Steps to Make Favorite Use-up Celery & Tomato Soup - Logo collection for you

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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 Green Living In The Kitchen area Will Save You Cash.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that hard. It's concerning being practical, usually.

We hope you got insight from reading it, now let's go back to use-up celery & tomato soup recipe. You can cook use-up celery & tomato soup using 18 ingredients and 5 steps. Here is how you do it.

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

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

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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