The high potassium content in bleach or celery is responsible for its diuretic effect, which contributes to the fact that the stored uric acid crystals can be excreted more easily, especially in gout and rheumatism. In addition, the celery makes an excellent source of antioxidants.
Ingredients for 4 servings
For the vegetables
- 1 kg of celery (also known as celery) - clean, wash and cut into pieces
- 3 cloves of garlic - peel and grate
- 2 large red onions - peel and cut into strips
- 2 medium-sized ripe tomatoes - wash, remove stalk and dice
Liquid ingredients and spices
- 1 go. Tomato paste
- 2 teaspoons herbs of Provence
- 2 tbsp olive oil
- 500 ml vegetable stock
- crystal salt
- black pepper from the mill
Preparation time approx. 35 minutes
Put the vegetable stock in a suitable saucepan and bring to a boil.
Add the blanched celery and cook for about 15 minutes. After the cooking time, pour the celery over a sieve and keep the vegetable stock.
In the meantime heat the oil of a high pan, fry the onions with the herbs in it. Once the onions are glassy, add the tomato paste and spread evenly.
Add the garlic and the diced tomatoes, fill up with 300 ml vegetable stock and simmer for about 15 minutes. Pour some vegetable stock if necessary.
Add the cooked pieces of celery and simmer for a further 5 minutes.
Season with salt and pepper.
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