Fresh Ginger, Carrot, Parsnip & Orange Soup
Over a year ago
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Ingredients
- 3 tbsp sunflower oil
- 1 oz marg/butter
- 2 onions skinned & chopped
- 1lb carrots & parsnips peeled & chopped
- 1 inch fresh ginger peeled & finely chopped
- 2 pt chicken stock(veg for veggies)
- 2 Grated rind and juice of 2 oranges
- To taste freshly ground black pepper
- To taste Salt
Accompaniment
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Description
A really delicious soup- tastes fresh and spicy- ideal winter warmer.
Method
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1
Heat oil and margarine together in a pan.
Add onions and sauté for a few minutes, stirring occasionally until soft and transparent.
Add the parsnips, carrots and ginger and cook for a further 5 minutes.
Add the grated rind and stock.
Bring to simmering point, half cover and simmer for 35-40 minutes.
Allow to cool a little and then liquidise.
Stir in the orange juice and season to taste.
Reheat to serve.
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