Tomato, Orange and Celery Soup

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  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Freezing: recommended for up to 3 months



  1. Heat the oil in a large saucepan and add the onion, potato, garlic, celery and carrot.
  2. Cook, stirring frequently, for 5 minutes or until the vegetables are softened.
  3. Add the tomatoes and cook for 2 – 3 minutes more, stirring constantly.
  4. Add the tomato purée, orange juice, vegetable stock and basil.
  5. 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.
  6. Check the seasoning before reheating gently, serve garnished with the blanched orange rind.

Cook's note[edit]

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.