Orange-scented Winter Vegetable Soup

10 Jan

What’s better than a warm nourishing soup to warm up your cold body from inside out? Soups somehow taste better in cold, winter weather.

I didn’t make very many soups the whole summer long – not even in autumn – but now I’m starting to crave them. I had my first opportunity last week to cook soup when I ended up with a lot of root vegetables in the fridge after using parts of them for other purposes. This soup is a result of what I had but I think you could substitute other root vegetables equally well eg. use turnips or kohlrabi. The orange juice lent a citric note to an otherwise bland collection of root vegetables. The result – an elegant soup,  which you could enjoy with guests.

Orange-scented Winter Vegetable Soup (serves 4)

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1 medium onion

1 medium carrot

1 medium parsnip

stems of two broccolis (the trunks)

¼ of a small celery root

juice of half an orange

zest of a quarter orange

2 ½ cups vegetable or chicken broth

cream

salt, pepper

Chop the onions. Peel and cut the vegetables into slices or small pieces.

Sauté the onions in some olive oil till glazed. Put in the root vegetables and let cook for a few minutes. Add the broth ensuring that all the vegetables are covered with liquid. If not, add a bit more broth or water. Bring to a boil, cover and cook on low heat till the vegetables are tender, about 20 minutes.

Once done, puree the soup. Add the orange juice, season with salt and pepper to taste. If the soup is still too thick for your liking, thin with more orange juice, broth or water. Stir in the orange zest and add a dollop of cream. Stir and taste again.

Serve garnished with strips of orange peel or orange filets.

Print this recipe – Orange-scented Winter Vegetable Soup

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