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Alright, don’t linger, let’s practice this celery with chili soup formula with 11 elements which are definitely easy to acquire, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.
Composition Celery with Chili Soup:
- Prepare 2 tbsp of vegetable oil
- Make ready 3 onions, chopped
- Need 2-3 chillies, chopped with seeds
- Need 4 cloves garlic, chopped
- You need 8-10 sticks - celery, chopped
- Get 4 for potatoes, in 2 cm chunks
- Need 1 1/2 l for vegetable stock (I use “Marigold” bouillon powder if no home-made stock to hand
- Prepare 1 tsp - dried oregano
- You need 3 for bay leaves
- Provide for Salt
- Need Ground black pepper
Celery with Chili Soup instructions:
- Heat oil in stockpot or large saucepan. Gently fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the chililies, stir and fry for 1 minute: the add the garlic, stir again and cook for a further minute.
- Add the celery, stir gently but thoroughly and fry for a further 3 minutes.
- Add the potatoes and stock, stirring well, and bring to the boil. Add the oregano and bay leaves, cover and simmer for 30 minutes.
- Remove the bay leaves, stir thoroughly and taste. Season as wished but note that salt may not needed.
- Transfer to a blender and whizz to the desired texture. Serve piping hot with granary bread or crusty roll.
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