Tomato and Orange Soup Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Butter/Margarine25 Gram
 Onion1 , peeled and finely chopped
 Carrots2 Small, scraped and thinly sliced
 Potato1 Large, peeled and cut into small dice
 Tomatoes750 Gram, quartered
 Oranges1 , finely grated rind and juiced
 Bay leaf1
 White stock/Water and chicken stock cube- 1/2 cube600 Milliliter
 Salt To Taste
 Black pepper To Taste, freshly ground
 Caster sugar5 Milliliter
 Flour15 Milliliter
 Milk150 Milliliter
 Single cream30 Milliliter

Nutrition Facts

Serving size

Calories 261 Calories from Fat 85

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 23.6 mg

Sodium 382.3 mg15.9%

Total Carbohydrates 38 g12.7%

Dietary Fiber 6.4 g25.5%

Sugars 15 g

Protein 9 g18.7%

Vitamin A 122% Vitamin C 101.4%

Calcium 12% Iron 9.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In the cooker, melt the butter or margarine and saute onion, carrots, and potato without colouring.
2) Stir in tomatoes, rind of 1 orange and juice of 2 oranges, bay leaf, stock or water and stock cube, salt, pepper and sugar.
3) See that the cooker is not more than half full.
4) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.
5) Lower the pressure quickly.
6) Using a hand blender, blend the soup or press through a sieve.

FINALIZING
7) Heat and cook the soup in the open cooker.
8) In a cup, mix together flour with milk to make a smooth paste.
9) Stir the milk mixture into the soup and heat to the boil, stirring constantly until thickened.
10) Check and adjust the seasoning if needed.

SERVING
11) Garnish the soup by drizzling cream in the center and sprinkling orange rind.
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