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Tomato, apple and celery soup
This light and lovely soup can be prepared ahead and reheated when you’re ready to serve.
What you need
- 100 g butter
- 1 1/2 onions, peeled and finely chopped
- 275 g tomatoes, wiped
- 275 g apples, cut into 4 (no need to core)
- 275 g celery (head end, preferably), cut into large pieces
- 150 ml dry sherry
- 1 pinch grated nutmeg
- 1 pinch ground ginger
- seasoning
- 1 l vegetable stock
Method
Melt butter in a large pan (with tight fitting lid).
Add the chopped onion and cook slowly until golden, not brown.
Add the rest of the vegetables, sherry, nutmeg, ginger and seasoning.
Close the pan with a tight fitting lid – or cover with a double thickness of greaseproof paper (well dampened with cold water) and then place on lid.
Cook gently for 1 hour.
Add the stock. Liquidise the soup in batches. Then pass the soup through a fine sieve into a clean pan.
Reheat to serve, checking the seasoning.
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Preparation 30 minutes Cook 1 hour Total 1 ½ hours -
Energy 234 kcal/serving Fat 5.03 g/serving Carbohydrates 73.80 g/serving Glycaemic Index 23 Glycaemic Load 2.93 
Serving suggestion
Garnish with chopped fresh chives.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1101 | 302 | 10475 | 8350 |
| Energy (kcal) | 234 | 64.4 | 2500 | 2000 |
| Protein (g) | 4.54 | 1.25 | ||
| Carbohydrate (g) | 29.0 | 7.99 | 345 | 275 |
| Fat (g) | 18.3 | 5.03 | 95 | 70 |
| Fat (saturated) (g) | 8.50 | 2.34 | ||
| Fibre (g) | 2.86 | 0.79 | ||
| Sodium (mg) | 4382 | 1205 | ||
| Salt (equivalent) (g) | 11.0 | 3.01 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 162 | 44.7 | 800 |
| Vitamin B-12 (µg) | 0.02 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.12 | 0.03 | 2 |
| Vitamin C (mg) | 15.7 | 4.32 | 60 |
| Vitamin D (µg) | 12.4 | 3.42 | 266 |
| Vitamin E (mg) | 0.77 | 0.21 | 10 |
| Zinc (mg) | 0.27 | 0.07 | 15 |
| Calcium (mg) | 45.1 | 12.4 | 800 |
| Folate (mcg) | 24.9 | 6.85 | 200 |
| Iron (mg) | 1.25 | 0.34 | 14 |
| Magnesium (mg) | 25.7 | 7.07 | 300 |
| Niacin (mg) | 0.51 | 0.14 | 18 |
| Pantothenic acid (mg) | 0.26 | 0.07 | 6 |
| Riboflavin (mg) | 0.06 | 0.02 | 1.6 |
| Phosphorous (mg) | 65.5 | 18.0 | 800 |
| Thiamin (mg) | 0.06 | 0.02 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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