Carrot, parsnip and orange soup with cardamom seed granola
5
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
The zesty orange is a delicious surprise in this hearty veggie soup!
Ingredients
Olive oil
1 tbsp(s)
Onion
1 medium, finely chopped
Carrots
750 gm, sliced
Uncooked parsnip
400 gm, sliced
Fat free reduced sodium vegetable broth
1 cup(s)
Fresh orange juice
1 cup(s), no-sugar-added variety
Fat-free skim milk
½ cup(s)
Green pumpkin seeds (pepitas)
⅓ cup(s), toasted
Sesame seeds
1 tbsp(s), toasted
Pine nuts
¼ cup(s), toasted
Orange zest
1 tsp(s)
Ground cardamom
½ tsp(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the carrot, parsnip and stock and bring to a boil. Simmer, covered, for 30 minutes or until tender. Add the orange juice and milk and season with salt and pepper. Using an immersion blender (stick blender), blend the soup until smooth.
2
Meanwhile, combine the seeds, nuts, orange zest and cardamom in a small bowl. Serve the soup sprinkled with the granola.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.