Monday, February 21, 2011

Parsnip Soup with Ginger

Parsnip Soup with Ginger

• 1 tablespoon of peanut oil
• 1 large leek, sliced to rings
• 2 carrots, sliced
• 800 grams of parsnip, sliced
• 4 table spoons of freshly grated ginger
• zests of half an orange
• 0.5 liters of vegetable broth
• 225 ml of orange juice (freshly pressed)
• salt, pepper, chives or spring onions to
sprinkle with
Warm up the oil at medium heat in a large pot, and lightly braise the leek for approx. 5 minutes while stirring it.

Add carrots, parsnips, ginger, orange zest, and broth. Bring to boil briefly.
Reduce the heat, and let simmer in the closed pot for approx. 40 minutes.

Allow the soup to cool, then mash finely by using a blender or immersion blender. Now stir in the orange juice.

In case the soup is too thick, add more juice or broth. Salt and pepper to taste. Read more...

Immunice for Immune Support

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