Double Orange Soup

625 ml vegetable stock 2 1/2 cup
2 large carrots, grated 2
1 small onion, finely chopped 1
1 garlic clove, finely chopped 1
1 small potato, grated 1
2 juice of oranges 2
- salt & pepper to taste -

In a large saucepan; add stock, carrot, onion, garlic and potato. Bring to boil. Cover and simmer for 20 minutes.

Stir in orange juice and salt and pepper. Heat through and simmer for 5 minutes. Serve as is or pass through a sieve for a smoother, thicker soup.

Serves 2




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Warm Olives

15 ml olive oil 1 tbsp
50 ml fennel, thinly sliced 1/4 cup
1 clove garlic, thinly sliced 1
500 ml mixed olives 2 cup
15 ml orange zest 1 tbsp
15 ml lemon zest 1 tbsp

In a large skillet; heat oil over medium heat. Add fennel and garlic and cook, stirring often, for 5 minutes or until softened.

Add olives with small amount of their juice, orange and lemon zest. Cook, stirring occasionally, for 5 minutes or until warmed through. Serve with toothpicks.

Serves 4
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