Best Parsnip Ginger And Orange Soup Recipes

Parsnip, Ginger, and Orange Soup image

Provided by Julesong

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon sunflower oil
2 tablespoons butter
1 3/4 cups chopped onions
1 lb parsnip, peeled and diced
1 inch peeled fresh gingerroot, finely chopped
2 oranges, grated rind and juice of (juice reserved and set aside)
3 1/4 cups chicken stock
salt & pepper
to taste cream, and chopped parsley, for garnish

Steps:

In a soup pot (one with a lid) over medium temperature, melt together the oil and butter, then saute the onions until soft, about 5 to 7 minutes.
Add parsnips and ginger and saute for 5 minutes.
Add the orange rind (not the juice, just yet) and chicken stock, cover, and simmer over medium heat for 30-35 minutes, removing lid for last 10 minutes.
Let cool slightly, then pour into a blender and liquidize.
Return soup to pot, stir in the reserved orange juice, and reheat.
Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

Nutrition Facts : Calories 295.2, Fat 12, SaturatedFat 4.8, Cholesterol 21.1, Sodium 343.7, Carbohydrate 41.6, Fiber 8.3, Sugar 17.6, Protein 7.7

Parsnip, Ginger and Orange Soup image

Provided by Aimee88

Categories Vegetable

Time 1h10m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

1 large onion
1 garlic clove
2 tablespoons olive oil
455 g parsnips
225 g carrots
1 1/2 inches piece gingerroot
1 teaspoon grated orange rind
2 oranges, juice of
1 1/2 liters vegetable stock or 1 1/2 liters chicken stock
salt and pepper
2 tablespoons chopped fresh parsley (to garnish)

Steps:

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.

Nutrition Facts : Calories 204.7, Fat 7.4, SaturatedFat 1, Sodium 53.5, Carbohydrate 34.3, Fiber 8, Sugar 13.3, Protein 2.7