Directions:
- 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.).
- 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.
- 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.
- Process the soup. (Note: I use a hand blender right in the pot, but a food processor or blender would do as well.).
- Season to taste with salt and pepper, heat through and serve garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.68 Kcal (413 kJ) | ||
| Calories from fat | 28.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 5% | |
|---|---|---|---|
| Sodium | 96.84mg | 4% | |
| Potassium | 353.38mg | 8% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.01 Kcal (327 kJ) | ||
| Calories from fat | 22.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 5% | |
|---|---|---|---|
| Sodium | 76.55mg | 4% | |
| Potassium | 279.34mg | 8% | |
| Total Carbs | 13.55g | 6% | |
| Sugars | 5.62g | 28% | |
| Dietary Fiber | 3.35g | 17% | |
| Protein | 1g | 3% | |
| Vitamin C | 22.2mg | 47% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 34.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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