Culinary improvisation: Spicy tomato and red pepper soup with crunchy celery sticks
Ingredients for the soup (for 3-4 portions):
- 3 big tomatoes
- 1 red onion
- 2 red peppers
- Fresh basil leaves
- Fresh parsley
- Celery leaves
- 1/3 of chilli pepper
- Cup of smashed tomatoes(or regular tamato juices)
For the sticks:
- 1/2 of celery tuber
- 1/2 minced turberic
- 1/2 teaspoon of smoked red pepper powder
- 1 tablespoon of sesame
- 2 tablespoons of beans flour(any other will fit as well)
- 1 egg
- Pinch of salt
Preheat the oven to 210 degrees C with the tin inside it.
Chop all of the vegetables for the soup and take the tin from the oven, lay under it baking paper, bulk all the vegetables in it, chop the herbs, mix it with the spices. Put it in the oven for about 20-30 minutes. You can cover the tin with foil just in case not to overdry the vegetables.
When the veggies are cooking, take a celery tuber, cut it into strips and boil it in salty water for about 2-3 minutes and after that leave the sticks to dry on the paper for a few minutes. Mix the egg with the salt. In the flat plate mix the flour, sesame and spices together. Pour the strips in the egg mix, then coat it in the dry mix. Put it in the oven right after the veggies, for 5-10 minutes.
Preheat tomato juices in a soup pot, add salt and baked vegetables. Cook for 5-10 minutes. After that, take a blender(the one you use for smoothies) and mix the soup until it’s smooth. Pour your soup into the pot again and taste it, if it’s not enough salty or spicy. Don’t forget about your celery sticks!
As I said, it’s an improvisation, so use any kind of ingredients you like.