Sunday, 25 September 2011

Celery, Tomato and Red Pepper Soup

My Love's Kitchen Play List: Inspiral Carpets ~ Uniform
                                                       Billie Holiday ~ Loverman
                                                       Pearl Jam ~ Black
                                                       L.Cole & Commo.. ~ Never Ends
                                                       Nirvana ~ On a Plain
                                                       Aerosmith ~ Eat the Rich

Now this lovely and very tasty soup comes from a very good cookbook by Rose Elliot...Low Fat, Low Sugar 

From looking at it you think it's going to be a run of the mill tomato flavour but when you take your first mouthful you are bowled over by the celery and red pepper. It's a very simple soup but packed with flavour. It's light too so you don't get the 'heavy' feeling you can often experience with some soups. This is why it's the first 'snack' soup on our Detox. And as I've just enjoyed my first cup of this soup I can works perfectly. lol. 

My Love is hard at work in my running a soup production line. And as you can see by the play list...I'm being tortured by My Love's iPod! (With the exception of Pearl Jam! Oh and Aerosmith! lol)  Oh's a small price to pay for the delicious meals coming out of the kitchen today! 

Celery, Tomato and Sweet Red Pepper Soup...come on energy we are ready for ya! lol
Celery, Tomato and Sweet Red Pepper Soup Serves 4
(Recipe from Low Fat, Low Sugar/Elliot)

1 onion, chopped
2 sweet red peppers, deseeded and chopped
1 head of celery, finely sliced
2 large cloves garlic, minced
14 oz tin of chopped tomatoes
400ml/14fl oz vegetable stock or water
salt and freshly ground black pepper

Put the onion, pepper and celery into a non-stick saucepan and cook, without additional fat or liquid, for 6-7 minutes, until they are flecked with brown and getting soft, stirring often to prevent sticking. Add the garlic and the tomatoes, stock or water. Bring to the boil, reduce the heat, cover and leave to boil gently for 30 minutes, stirring occassionally, until the vegetables are very tender. Puree a generous portion of the soup in a food processor or blender, then return it to the rest of the soup and stir. Season with salt and freshly ground black pepper. 

NB: For the photo we left it as directed above but for the purpose of our Detox, we blended it down to a thin soup.