Parsnip, Ginger And Orange Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 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)

Recipe

• 1 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.).
• 2 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.
• 3 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.
• 4 process the soup. (note: i use a hand blender right in the pot, but a food processor or blender would do as well.).
• 5 season to taste with salt and pepper, heat through and serve garnished with parsley.