Categories: November, soup

Ingredients

• good dash olive oil
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1 medium-sized potato, chopped
• 2 celery sticks, washed and finely chopped
• 700g organic carrots, peeled if tough or dirty, finely chopped
• 1 large organic unwaxed orange, washed
• 1.5 litres hot vegetable stock (made with two stock cubes)

Directions

1. Gently heat the olive oil in a large pan before adding the onion and garlic. Fry for 5 minutes until golden, then add the potato, celery and carrots. Turn down the heat, cover and sweat the vegetables for 10 minutes.

2. Meanwhile, finely grate the orange and add the zest to the pan. stir, then add the stock and bring to the boil. Cover and simmer for 15-20 minutes or until the vegetables are tender.

3. Once cooked, remove from the heat, cool slightly, and liquidise. Add the juice from the orange and season to taste with freshly ground black pepper and a little salt. Serve immediately.

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