Title: Tomato, Orange and Celery Soup
Categories: Weight watc, Soups, Starters
Yield: 4 Servings

4 oz Potato, peeled and diced
1 cl Garlic crushed
1 Celery stick, chopped
1 lg Carrot, diced
1 1/2 lb Ripe tomatoes, cut in
-quarters
1 tb Tomato puree
Juice Of 1/2 medium-size
-orange
3/4 pt Vegetable stock
1 ts Dried basil
Salt and freshly ground
-black pepper
Thin strips of blanched
-orange rind, to garnish
1 tb Olive oil
1 Onion, chopped

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