Preparation:
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. |
