Читать книгу Low Fat, Low Sugar: Essential vegetarian collection - Rose Elliot - Страница 21

celery, tomato and sweet red pepper soup

This is a delicious, chunky soup. It’s good either hot or cold, when it’s rather like gazpacho.

serves 4

1 onion, chopped

2 sweet red peppers, deseeded and chopped

1 head celery, finely sliced

2 large garlic cloves, chopped

425g/15oz can tomatoes in juice

400ml/14fl oz/1³/₄ cups vegetable stock or water

salt and freshly ground black pepper

Put the onion, sweet pepper and celery into a non-stick saucepan and cook, without any 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, chopping them with the spoon once they’re in the pan. Add the stock or water. Bring to the boil, reduce the heat, cover and leave to boil gently for 30 minutes, stirring occasionally, until the vegetables are very tender. Purée a generous ladleful 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.