Roasted Parsnip, Apple And Ginger Soup Recipe

Name: Roasted Parsnip, Apple And Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds); 2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound); 1 teaspoon fresh ginger, peeled and minced; 1 tablespoon olive oil (for coating); 2 tablespoons unsalted butter; 1 large leek, white and light green parts only washed carefully and sliced (about 1 pound); 4 stalks celery, finely chopped; 1 onion, chopped; 1 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces; 7 1/2 cups vegetable broth; 1/2 cup orange juice; 1/2 cup half-and-half; salt & freshly ground black pepper, to taste; 10 -½ tablespoons creme fraiche, for garnish (optional)

Servings: persons

3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds)
2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound)
1 teaspoon fresh ginger, peeled and minced
1 tablespoon olive oil (for coating)
2 tablespoons unsalted butter
1 large leek, white and light green parts only washed carefully and sliced (about 1 pound)
4 stalks celery, finely chopped
1 onion, chopped
1 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces
7 1/2 cups vegetable broth
1/2 cup orange juice
1/2 cup half-and-half
salt & freshly ground black pepper, to taste
10 -½ tablespoons creme fraiche, for garnish (optional)

1
Preheat oven to 350 Fahrenheit.
2
In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
3
Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
4
In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
5
Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
6
Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
7
Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.

308

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds), 2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound), 1 teaspoon fresh ginger, peeled and minced, 1 tablespoon olive oil (for coating), and more.

Yes, Roasted Parsnip, Apple And Ginger 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.

Roasted Parsnip, Apple And Ginger Soup

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