This wholesome, vegan tomato and celery soup takes just 15-20 minutes to make. It makes for a great evening supper or pair with some toasted bread to make a full meal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Soup
Cuisine: Continental
Keyword: celery, tomato
Servings: 2
Calories: 90kcal
Equipment
1 Pressure Cooker
1 Hand Blender
Ingredients
2Tbsp.Olive oil
1small Onionchopped
4-5Garlic clovescrushed/minced
3stalksCelerysliced
4Tomatoeschopped
2cupsWateror use vegetable stock
Saltto taste
Freshly Grounded Black pepperto taste
1tspdried thymeoptional
Instructions
Heat olive oil in a pot; add onion, celery and garlic. Saute for 5 minutes over medium heat till onions are soft.
Add chopped tomatoes and salt. Saute for another 5-8 minutes till tomatoes start to soften.
Add water (or vegetable stock) to the pot, and bring to a boil. Pressure cook for 2 whistles (or cook partially covered for 15-20 mins)
Using a hand mixer or a food processor blend the mixture to puree.
Add black pepper and adjust for salt.
Empty in deep individual serving bowls.
Garnish with a drizzle of olive oil and/or some dried thyme.
Serve with toasted bread or some croutons on the side. (optional)