Title: Tomato, Orange and Celery Soup
Categories: Ww Soup Starter
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

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

35 Optional Calories

Calories per serving: 110

: 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. Taken from the Weight Watcher's Healthy Heart Cook Book by Beverley Piper From: Donna Webster

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