Piney’s Rustic Tomato, Potato & Celery Soup
Ingredients
- 1 kg tomatoes roughly chopped
- 500 g brushed potatoes peeled and diced
- 2 celery bunches sliced (including leafy tops)
- 1 brown onion diced
- 3 cloves garlic crushed
- 2 tbsp olive oil
- 1 litre vegetable stock
- 1 tsp smoked paprika
- Salt and cracked black pepper
- Fresh parsley or basil to serve optional
- Crusty bread to serve
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and celery and cook for 5–6 minutes until softened.
- Stir in the garlic and smoked paprika and cook for another minute until fragrant.
- Add the chopped tomatoes, potatoes and vegetable stock. Bring to the boil, then reduce the heat and simmer for around 30 minutes, or until the potatoes are completely tender.
- Blend until smooth using a stick blender, or leave slightly chunky if you prefer a rustic texture.
- Season to taste with salt and pepper.
- Serve topped with fresh parsley or basil and plenty of crusty bread for dipping.
Notes
For an extra creamy finish, stir through a splash of cream just before serving.
A sprinkle of grated parmesan or crispy bacon also makes a delicious finishing touch.
This soup freezes beautifully, making it perfect for easy lunches or quick weeknight dinners.