Heat the oil and butter in a large saucepan over low heat. Add the onion and garlic and fry gently until soft and translucent. Stir in the spices and cook for a few more minutes.
Add the potato and cook for a minute, stirring to coat well with the onion mixture. Add the chicken stock and herbs.
Peel a long strip off the orange and try to have as little white pith as possible. The strip should be around 10-15cm (4-6 inches) long. Add this to the soup. Add salt to taste and gently simmer for 30 minutes or until potatoes are tender.
Add juice of 1/2 the orange. Adjust the seasoning to taste. Decorate with some fresh parsley, mint or coriander and serve hot. You can also add a poached egg on top just before serving to make it more a more substantial meal.
This soup tastes better the next day after the orange oil has blended with the other flavours.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.6g|
|Protein 0.8g||1 %|
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Calories per serving: 40
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