Orange Root Vegetable Soup
Orange Root Vegetable Soup is an excellent source of vitamin C and potassium thanks to the Florida Orange Juice and vegetables in the recipe. Increase your family’s vegetable intake and add variety to your meal plan throughout the week. Great for leftovers, store in the fridge for a future meal.
Ingredients
- 1 cup Florida Orange Juice
- 1 tbsp unsalted butter
- Coarse salt and freshly ground pepper
- ½ small rutabaga, peeled and cut into 1-inch pieces (about 1 ¾ cups)
- 2 thyme sprigs
- ½ cup water, plus more if needed
- 1 Vidalia onion, coarsely chopped (about 2 ½ cups)
- 1 large parsnip, peeled and cut into 1-inch pieces (about 2 ¼ cups)
- 1 small celery root, peeled and coarsely chopped (about 2 ½ cups)
- 2 cans (14.5-oz. each) chicken broth
- ¾ tsp. freshly grated ginger
- Fresh tarragon for garnish
Preparation
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
Orange Root Vegetable Soup
1. Melt the butter in a large pot over medium heat.
Add the onion and ¾ teaspoon salt and cook until onion is softened, about 6 minutes (do not brown.)
Orange Root Vegetable Soup
2. Add the parsnip, rutabaga, celery root, thyme and broth.
Orange Root Vegetable Soup
3. Bring to a boil and reduce heat. Cover and simmer until the vegetables are tender, 15 to 20 minutes.
Orange Root Vegetable Soup
4. Discard the thyme. Puree the soup in batches using an immersion blender until smooth.
Orange Root Vegetable Soup
5. Stir in the Florida Orange Juice, ginger and water (plus more to thin to desired consistency).
Orange Root Vegetable Soup
6.Season with salt and garnish with tarragon and pepper. Serve immediately.
