Parsnip, Ginger and Orange Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 large onion
- 1 garlic clove
- 29.58 ml olive oil
- 455 g parsnips
- 225 g carrots
- 2 inch piece gingerroot
- 4.92 ml grated orange rind
- 2 oranges, juice of
- 1500.0 ml vegetable stock or 1500.0 ml chicken stock
- salt and pepper
- 29.58 ml chopped fresh parsley (to garnish)
directions
- Dice the onion and press the garlic clove then sweat these in the olive oil until the onion begins to soften. (Note: In her recipes, BC sweats vegetables by cooking in the oil over low heat for about 20 minutes to soften the vegetables and bring out the flavour.).
- Peel and grate the parnips, carrots and giner and add them to the pan. Continue to sweat the vegetables until the parsnips and carrots begin to soften.
- Add the orange rind and juice and the stock. Bring to the boil and simmer for another 10 minutes or until all the ingredients are cooked.
- Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
- Season to taste with salt and pepper, heat through and serve garnished with parsley.
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RECIPE SUBMITTED BY
<p>I am living happily as a housewife in the English countryside (having grown up in rural Pennsylvania). This leaves me time to explore new recipes. I enjoy cooking and eating.<br /> <br />I love to bake, and my family likes treats, so we have cookies, muffins, and new-to-me English desserts sometimes, and I'm baking bread again.<br /> <br />My life also allows time for my other passions, reading and gardening. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /></p>