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. Cooks 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.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 385.5mg||13 %|
|Potassium 688.7mg||18 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 15.1g|
|Protein 2.8g||4 %|
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Calories per serving: 92
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