Orange Parsnip Soup Recipe

Name: Orange Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 2 large onions, chopped; 3 celery ribs, chopped; 3 lbs parsnips, scrubbed and diced; 6 cups chicken stock; 1 ½ cups light cream; 1 tablespoon curry powder (or to taste); 1 ¼ cups fresh orange juice; ½ cup fresh parsley, chopped; salt and pepper

Servings: persons

¼ cup butter
2 large onions, chopped
3 celery ribs, chopped
3 lbs parsnips, scrubbed and diced
6 cups chicken stock
1 ½ cups light cream
1 tablespoon curry powder (or to taste)
1 ¼ cups fresh orange juice
½ cup fresh parsley, chopped
salt and pepper

1
Melt butter and saute onions and celery until tender.
2
Add parsnips and chicken stock and bring to a boil.
3
Reduce heat and cook until parsnips are tender.
4
Cool slightly and then puree in batches in a blender.
5
Return to the heat.
6
Add cream, curry powder, orange juice, parsley, salt and pepper.
7
Heat just below boiling point.
8
Serve garnished with a dab of sour cream or yoghurt and some grated orange rind.
9
P.S.
10
I normally saute the curry powder with the onions and celery, but I am entering the recipe exactly as written by the author.

1082

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup butter, 2 large onions, chopped, 3 celery ribs, chopped, 3 lbs parsnips, scrubbed and diced, and more.

Yes, Orange Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Parsnip Soup

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