Parsnip, Ginger and Orange Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 9 |
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This soup is thick and rich tasting, without any rich ingredients. Great for a cool day, this recipe is taken from Barbara Cousins' book Cooking Without Made Easy. It is one of her books of recipes without added dairy, gluten, sugar, or yeast. I've embarked on eating this way and have had wonderful results, but have found some not so wonderful recipes along the way. These books are the big exception! There are so many wonderful recipes, including breakfast, lunch, dinner, snacks, baked goods and desserts. She is British, and some recipes are typically British, but she gives alternate measurements and the choices are diverse. 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) |
Directions:
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.
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