Parsnip, Ginger and Orange Soup

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 chicken stock
• salt and pepper
• 2 tablespoons chopped fresh parsley (to garnish)

Directions

1. 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. 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. 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. 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. 5

   Season to taste with salt and pepper, heat through and serve garnished with parsley.