Title: Tomato~ orange & 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.