Here is how Use-up Tomato Soup may help you in weight loss
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Before you jump to Use-up Tomato Soup recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
You already know how important it is to have a healthy heart. Here’s something for you to think about: if your heart isn’t healthy then the rest of you won’t be healthy either. You already know that if you want your heart to be healthy, you have to adopt a good and healthy lifestyle and exercise regularly. Do you know, though, that there are some foods that can help you have a healthy heart? Continue reading to learn which foods are best for your heart.
Fish is probably the best food you can eat up. You’re probably already aware of this because your physician has instructed you to eat some fish twice or thrice each week. This is particularly true for those whose hearts are not in good shape. Fish is loaded with Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to consume fish in at least two meals during each week.
There are a whole lot of foods that you can consume that will be great for your body. The truth is that each of the foods that we’ve mentioned here can help your body in a variety of ways. They are essentially great, though, for promoting a healthy heart. Try to introduce these healthy foods into your diet daily. Your heart will be so much better if you do!
We hope you got benefit from reading it, now let’s go back to use-up tomato soup recipe. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Use-up Tomato Soup:
- Take 2 tbsp vegetable oil, preferably cold-pressed
- Provide 1 onion, chopped
- Prepare 1 stick celery, chopped
- Prepare 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Provide 1 carrot, diced
- Take 3 small new potatoes, washed but skins on and diced
- Provide 1.25 kg ripe tomatoes, quartered and cores removed
- Get 1 tsp sugar
- Use 1 tbsp tomato purée
- Provide 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Take 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Prepare Salt
- Get Ground black pepper
- You need Crème fraîche (optional)
Instructions 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.
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