Orange and tomato soup

Orange tomato soup

Serves 4

1 tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

2 tbsp tomato purée

Pinch of chilli flakes (optional)

700ml chicken or vegetable stock

250ml fresh orange juice

2 x 400g tins of chopped tomatoes

2 x 400g tins of plum tomatoes

1 tbsp orange zest, grated

20g butter

1 tbsp fresh coriander, chopped

1 tbsp honey

Salt and black pepper

  1. Heat the olive oil in a large soup pot over a medium-high heat. Cook the onions for 5-6 minutes until softened. Add the garlic, tomato purée and chilli flakes, if using, and cook for one minute longer
  2. Stir in the stock, orange juice and tomatoes and bring to a boil. Reduce the heat and simmer gently for 40-45 minutes, uncovered
  3. Stir in the orange zest, butter, coriander, honey and salt
  4. Remove from the heat and allow to cool slightly, then use a stick blender or food processor to whizz until smooth
  5. Heat through before serving.

    Per Serving 233kcals, 9g fat (3.3g saturated), 37.2g carbs (26.9g sugars), 6.3g protein, 6.5g fibre, 0.679g sodium.