Instructions: Preparation Time: 20 minutes

Cooking Time: 30 minutes

Freezing: recommended for up to 3 months

Selections per serving: 1/2 Fat; 3 Vegetable;

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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