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Photo of Carrot, parsnip and orange soup with cardamom seed granola by WW

Carrot, parsnip and orange soup with cardamom seed granola

6
Point(s)
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
The zesty orange is a delicious surprise in this hearty veggie soup!

Ingredients

Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, finely chopped

Uncooked carrot(s)

750 gm(s), sliced

Uncooked parsnip(s)

400 gm, sliced

Fat free reduced sodium vegetable broth

1 cup(s)

Fresh orange juice

1 cup(s), no-sugar-added variety

Skim (fat-free) 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.

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