Carrot, parsnip and orange soup with cardamom seed granola
7
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 veg soup.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
750 g, sliced
Parsnip
400 g, sliced
Vegetable stock, liquid, salt-reduced
1 cup(s), (250ml)
No added sugar orange juice
1 cup(s), (250ml)
Skim milk
½ cup(s), (125ml)
Pumpkin seeds (pepitas)
⅓ cup(s), (50g) toasted
Sesame seeds
1 tbs, toasted
Pine nuts
¼ cup(s), (40g) toasted
Orange rind
1 tsp, finely grated
Cardamom
½ tsp, ground
Instructions
1
Heat the 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 the boil. Simmer, covered, for 30 minutes or until tender. Add the orange juice and milk and season with salt and pepper. Using a stick blender, blend the soup until smooth.
2
Meanwhile, combine the seeds, nuts, orange rind and cardamom in a small bowl. Serve the soup sprinkled with the granola.
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