Carrot, parsnip and orange soup with cardamom seed granola
The zesty orange is a delicious surprise in this hearty veggie soup!
1 medium, finely chopped
750 gm(s), sliced
400 gm, sliced
Fat free reduced sodium vegetable broth
Fresh orange juice
1 cup(s), no-sugar-added variety
Skim (fat-free) milk
Green pumpkin seeds (pepitas)
⅓ cup(s), toasted
1 tbsp(s), toasted
¼ cup(s), toasted
- 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.
- Meanwhile, combine the seeds, nuts, orange zest and cardamom in a small bowl. Serve the soup sprinkled with the granola.