Parsnip, Ginger, and Orange Soup

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“A different and delicious combination of flavors for a soup! If parsnips are not available in your area, you can substitute carrots (although it will not taste exactly the same).”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon sunflower oil
  • 2 tablespoons butter
  • 1 34 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 14 cups chicken stock
  • salt & pepper
  • to taste cream, and chopped parsley, for garnish

Directions

  1. 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.
  2. Add parsnips and ginger and saute for 5 minutes.
  3. 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.
  4. Let cool slightly, then pour into a blender and liquidize.
  5. Return soup to pot, stir in the reserved orange juice, and reheat.
  6. Season to taste with salt and pepper. Serve with a swirl of cream and chopped parsley.

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