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LOCATION: Recipes >> Organic Vegetable Recipes >> Tomato and Celery soup

Print this Recipe    Tomato and Celery soup

Tomato and Celery soup

Ingredients
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1 tbsp Rachel’s Organic Greek Style Yogurt
1/2 onion, chopped
2-3 sticks of celery, chopped
3 large tomatoes
1 pint Vegetable stock or bouillon
olive oil
salt and black pepper


Ingredients
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1) Cook the onion in the olive oil over a medium heat until soft then add the celery, stir occasionally to avoid burning or discolouring. Once the celery has softened add the stock. Remove the top of the core from the tomatoes, this will help remove the skins when they have cooked.

2) Add the tomatoes to the pan with a bit of black pepper and a pinch of salt, then leave to simmer. When the tomatoes are cooked through the skins will have split and will be easy to remove. Take these out of the pan and help the tomatoes break down, when there are no large pieces remove from the heat and stir in the Greek style yogurt.

3)Pour the soup into a blender and blend to a smooth consistency. Serve immediately or return to the pan for later use.



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