Orange Root Vegetable Soup is an excellent source of vitamin C and potassium thanks to the Florida Orange Juice and vegetables in the recipe. Increase your family’s vegetable intake and add variety to your meal plan throughout the week. Great for leftovers, store in the fridge for a future meal.
- % Daily Value*
- Total Fat4.3g 6%
- Saturated Fat2g 10%
- Trans Fat4.6g
- Cholesterol7.6mg 3%
- Sodium936.6mg 41%
- Total Carbohydrate46.9g 17%
- Total Sugars19.5g
- Protein6.5g 13%
- Vitamin A172.4mcg 19%
- Vitamin C61.6mg 68%
- Calcium116.9mg 9%
- Iron1.6mg 9%
- Vitamin E1.3mg 9%
- Vitamin K2mcg 2%
- Thiamin0.3mg 25%
- Riboflavin.3mg 23%
- Niacin2.5mg 16%
- Vitamin B6.5mg 29%
- Folate100.3mcg 25%
- Vitamin B12.1mcg 4%
- Phosphorus221.4mg 18%
- Magnesium67.7mg 16%
- Zinc1mg 9%
- Potassium1027.3mg 22%
- 1 cup Florida Orange Juice
- 1 tbsp. unsalted butter
- Coarse salt and freshly ground pepper
- ½ small rutabaga, peeled and cut into 1-inch pieces (about 1 ¾ cups)
- 2 thyme sprigs
- ½ cup water, plus more if needed
- 1 Vidalia onion, coarsely chopped (about 2 ½ cups)
- 1 large parsnip, peeled and cut into 1-inch pieces (about 2 ¼ cups)
- 1 small celery root, peeled and coarsely chopped (about 2 ½ cups)
- 2 cans (14.5-oz. each) chicken broth
- ¾ tsp. freshly grated ginger
- Fresh tarragon for garnish
|Prep Time||Cook Time||Total Time|
|10 minutes||25 minutes||35 minutes|
1. Melt the butter in a large pot over medium heat.
2. Add the onion and ¾ teaspoon salt and cook until onion is softened, about 6 minutes (do not brown.)
3. Add the parsnip, rutabaga, celery root, thyme and broth.
4. Bring to a boil and reduce heat. Cover and simmer until the vegetables are tender, 15 to 20 minutes.
5. Discard the thyme. Puree the soup in batches using an immersion blender until smooth.
7. Season with salt and garnish with tarragon and pepper.
8. Serve immediately.