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Orange soup

Orange soup

The vibrant orange colour of this beautiful vegetable soup will brighten up any meal.
Serves: 4
Time to make: 1 hr

Serving suggestion

Serve with seed bread or with toasted cheese sandwiches made from sourdough bread.


  • For a spicier version, add 1/2 teaspoon ground coriander seeds or 1/2 teaspoon ginger to the pot before boiling.
  • A spoonful of reduced-fat yoghurt placed on top of each bowl adds to the appearance as well as the flavour.
  • You can use good-quality reduced-salt stock instead of water.
  • If you don’t like the taste of coconut, use unflavoured low-fat evaporated milk.
  • Boiling a bay leaf in the soup will give it a subtle flavour and aroma. Remember to throw away the leaf after cooking.

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