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🍽️ Quick Tomato and Celery Soup

72 kcal · 30 min · 4 servings

Ingredients

• 2 stalks celery
• 1 clove garlic
• sea salt
• 800 g tomatoes
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 800 ml vegetable broth
• 1 pinch sugar
• 1 small pinch lemon zest
• pepper (freshly ground)
• 1 tbsp fresh chopped parsley

Instructions

1. 1. Wash the celery thoroughly and remove the tough ends. Slice the vegetable thinly.
2. 2. Peel the garlic cloves and chop them finely. Mash the garlic with a pinch of salt using the flat side of a knife to create a fine paste.
3. 3. Pour boiling water over the tomatoes and let them cool briefly. Peel off the skin, cut the tomatoes into quarters, and remove the hard core.
4. 4. Dice the soft tomato flesh into small pieces.
5. 5. Heat oil in a pot and sauté the celery together with the garlic paste briefly.
6. 6. Stir the tomato paste into the vegetable mixture.
7. 7. Deglaze the mixture with the vegetable broth.
8. 8. Let the soup simmer for about 10 minutes over low heat.
9. 9. Add the prepared tomato pieces to the soup.
10. 10. Let the tomatoes simmer in the soup for about 5 minutes over low heat.
11. 11. Season the soup to taste with sugar, lemon zest, salt, and pepper.
12. 12. Serve the soup garnished with fresh parsley.

Nutrition per serving

• kcal: 72
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 8 g