Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  potato -- peeled and chopped
  1              clove  garlic -- crushed
  1              stalk  celery -- chopped
  1              large  carrot -- diced
  1 1/2         pounds  ripe tomato -- quartered
  1         tablespoon  tomato puree
     1/2                orange -- juiced
     3/4          pint  vegetable stock
  1           teaspoon  dried basil
                        salt and freshly ground
                        - black pepper
  1        thin strips  blanched
                        - orange rind -- to garnish
  1         tablespoon  olive oil
  1                     onion -- chopped

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.

Nutritional Information:

177 Calories (kcal); 5g Total Fat; (26% calories from fat); 5g Protein; 29g Carbohydrate; 1mg Cholesterol; 657mg Sodium