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Before you jump to Use-up Tomato Soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. Each and every family should start generating changes that are environmentally friendly and they must do this soon. The cooking area is a good starting point saving energy by going a lot more green.
Even though it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly economical when it’s full before a cycle is started. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.
The kitchen on its own gives you many small methods by which energy and money can be saved. Environmentally friendly living is not that hard. A lot of it is simply using common sense.
We hope you got benefit from reading it, now let’s go back to use-up tomato soup recipe. To make use-up tomato soup you need 15 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Use-up Tomato Soup:
- Take 2 tbsp vegetable oil, preferably cold-pressed
- Provide 1 onion, chopped
- Provide 1 stick celery, chopped
- Get 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Take 1 carrot, diced
- Take 3 small new potatoes, washed but skins on and diced
- Provide 1.25 kg ripe tomatoes, quartered and cores removed
- Prepare 1 tsp sugar
- Get 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Take 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Use Salt
- Take Ground black pepper
- Take Crème fraîche (optional)
Steps to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
Tomato soup is a healthy, low-calorie comfort food. It is also a great way to warm up on a rainy day and it goes perfectly with grilled cheese sandwiches or Parmesan crisps. This recipe is for soup made from. The best tomatoes to use are "paste" tomatoes. These are tomatoes that have thicker, meatier walls and contain less water.
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