{
  "id": 164,
  "title": "Creamy Tomato Soup",
  "author": null,
  "uploaded_by": null,
  "nationality": "British",
  "instructions": "Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened \u2013 about 10-15 mins. Fill the kettle and boil it.\r\nStir in the tomato pur\u00e9e, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Pur\u00e9e with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.\r\nTo serve, reheat the soup, stirring in the milk \u2013 try not to let it boil. Serve in small bowls with cheesy sausage rolls.",
  "cook_time": 0,
  "public_visibility": true,
  "image_url": "https://www.themealdb.com/images/media/meals/stpuws1511191310.jpg",
  "ingredients": [
    {
      "name": "Olive Oil",
      "quantity": "3 tbsp"
    },
    {
      "name": "Onions",
      "quantity": "2 chopped"
    },
    {
      "name": "Celery",
      "quantity": "2 sticks"
    },
    {
      "name": "Carrots",
      "quantity": "300g"
    },
    {
      "name": "Potatoes",
      "quantity": "500g"
    },
    {
      "name": "Bay Leaf",
      "quantity": "4"
    },
    {
      "name": "Tomato Puree",
      "quantity": "5 tblsp"
    },
    {
      "name": "Sugar",
      "quantity": "2 tblsp"
    },
    {
      "name": "White Vinegar",
      "quantity": "2 tblsp"
    },
    {
      "name": "Chopped Tomatoes",
      "quantity": "1\u00bd kg"
    },
    {
      "name": "Passata",
      "quantity": "500g"
    },
    {
      "name": "Vegetable Stock Cube",
      "quantity": "3"
    },
    {
      "name": "Whole Milk",
      "quantity": "400ml"
    }
  ]
}