Recipe of Speedy Use-up Celery & Tomato Soup - Free Download

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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 Easy Ways to Get Healthy.

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Run the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people opt for the easy elevator ride instead of making an effort on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let's go back to use-up celery & tomato soup recipe. To cook use-up celery & tomato soup you need 18 ingredients and 5 steps. Here is how you achieve that.

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

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

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