Summary

Ingredients

• 2 teaspoons olive oil
• 1 large onion (s), finely chopped
• 1 large leek stick (s), cut into rings
• 2 carrots, sliced
• 800 g parsnips, sliced
• 4 tablespoon ginger, fresher, grated
• 2 clove (s) garlic, finely chopped
• 0.5 ½ orange (s), including the grated peel
• 0.5 liter ½ vegetable stock
• 225 ml orange juice
• salt
• pepper
• Chives or spring onions for sprinkling

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Instructions

1. Heat the oil in a large saucepan over medium heat. Sauté the onion and leek for about 5 minutes. Stirring occasionally.
2. Add the carrots, parsnips, ginger, garlic, orange peel and stock. Briefly bring to the boil. Simmer over reduced heat and the lid closed for about 40 minutes. Stir occasionally.
3. Let the soup cool down a bit, then puree in the mixer or with the hand blender until smooth. Then stir in the orange juice. If the soup is too thick, add more juice or stock. Season to taste with salt and pepper.
4. Simmer gently over a low heat for about 10 minutes. Pour onto preheated plates, garnish with chives or spring onions and serve.