CARROT AND ORANGE SOUP

This is an unbelievably easy, that can happily be reheated the next day. It’s fat free, so it’s perfect for anyone counting their calories.

Serves 2

• 600 ml (1 pint) vegetable stock
• 2 large carrots, grated
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped (or use a garlic press)
• 1 small potato, grated
• juice of 2 oranges
• 1 tablespoon chopped fresh coriander or parsley
• seasoning

Method

1. Place the stock, carrot, onion, garlic and potato together in a large saucepan. Bring to the boil, cover and simmer for 20 minutes.
2. Stir in the orange juice and herbs and season to taste. Heat through and simmer for 5 minutes. Serve as it is, or if you prefer, liquidise, or pass through a metal sieve for a smoother, thicker soup.