| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Starters, Weight watc | 4 | Servings | |
INGREDIENTS
| 4 | oz | Potato, peeled and diced |
| 1 | Garlic crushed | |
| 1 | Celery stick, chopped | |
| 1 | Carrot, diced | |
| 1 1/2 | lb | Ripe tomatoes, cut in |
| quarters | ||
| 1 | T | Tomato puree |
| Juice Of 1/2 medium-size | ||
| orange | ||
| 3/4 | pt | Vegetable stock |
| 1 | t | Dried basil |
| Salt and freshly ground | ||
| black pepper | ||
| Thin strips of blanched | ||
| orange rind to garnish | ||
| 1 | T | Olive oil |
| 1 | Onion, chopped |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 30 minutes Freezing: recommended for up to 3 months Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot. Cook, stirring frequently, for 5 minutes or until the vegetables are softened. Add the tomatoes and cook for 2 3 minutes more, stirringg constantly. Add the tomato puree, orange juice, vegetable stock and basil. Bring to a boil and then reduce the heat, cover and simmer for 25 minutes, or until the vegetables are tender, Pass the soup through a sieve to extract skins and pips. Check the seasoning before reheating gently, Serve garnished with the blanched orange rind. Cook's note: to blanch the orange rind, cover thin strips of peel with boiling water. Leave for 2 minutes and then drain through a sieve. The same can be done with other citrus fruits such as lemons, limes or grapefruit. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 347.1mg
Potassium: 713.5mg
Carbohydrates: 25.8g
Fiber: 5.6g
Sugar: 8.5g
Protein: 3.3g