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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

10
8
8
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
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)

orange juice

1 cup(s), (250ml)

skim milk

½ cup(s), (125ml)

pumpkin seeds

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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