Celery and carrot soup

Celery is a fragrant leafy vegetable with amazing health benefits which include the reduction of inflammation of the joints and lungs.

Regular consumption of celery has been known to bring relief to asthmas suffers. It also helps reduce bad cholesterol significantly, and the powerful flavonoids in celery called lutcolin, inhabit the growth of cancer cells.

The white stem of the plant is normally finely chopped and eaten raw in salads, but it can also be cooked with the leaves as well to make deliciously fragrant soups.


1 large onion

3 large carrots

6 stalks celery

Leaves of two stalks celery

2 tbsp butter or margarine

1 litre hot water

2 large tomatoes

2 tsp tomato paste

2 small chicken stock cubes

2 medium potatoes

1 tsp Royco



1. Slice the onions and carrots and finely chop the celery stalks and leaves. Peel the potatoes and chop into quarters. Finely chop the tomatoes and dissolve the stock cubes in the hot water. If the stock cubes are large use only one.

2. Heat the butter or margarine in a pan and fry the onions until soft.

3. Add the tomato paste and cook stirring until the colour deepens. Add the tomatoes, the Royco dissolved in a little cold water and salt. Cook until the tomatoes sauce thickens. Add a little of the hot stock and continue cooking. The sauce should be fairly thick.

4. Add the carrots, potatoes, celery stalks and leaves and half the remaining stock. Bring to the boil and then reduce the heat and simmer for about 10 mins. Gradually add the rest of the stock and continue simmering, adding a little water if necessary, until all the vegetables are tender.

5. Pour the soup in the blender in batches and process until smooth. Re-heat and serve hot.



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