Parsnip, Chicken & Orange Soup
Description
This Mediterranean soup features Onions, peeled and choped, Olive oil, Garlic, halved. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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pre-roasted 1 3/4 l Chicken stock (3 pints) 1 ts Salt 2 Oranges, juice Black pepper, freshly -- grounded
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Soften the onions in the oil in a heavy covered pan.
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After 10 minutes
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add the garlic cloves, then the peeled and sliced parsnips, reserving any which have already been roasted to
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add later (*).
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Cook all the vegetables together for 10 to 15 minutes until they are soft, stirring them occasionally and adding any pre-roasted parsnips a few minutes before the end.
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Strain the hot stock into the vegetable mixture,
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add the salt and some freshly ground black pepper,
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simmer for 15 to 20 minutes, then liquidize.
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Taste for seasoning and add the juice of the freshly squeezed orange.
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(*) Parsnips give of their full sweetness only when roasted and can taste overbearingly rank when cooked in other ways
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 193.1kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 7.6g38%
- Cholesterol 25.9mg9%
- Sodium 12.8mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.2g1%
- Sugars 1.6g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, chicken, choped, either, fresh, garlic, halved, mediterranean, oil, olive, onions, orange, parsnip, parsnips, peeled, roasting, simmering, soup, title, vegan
