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Cook Time
25 minTotal Time
35 minIngredients
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.
- 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
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and ¾ teaspoon salt and cook until onion is softened, about 6 minutes (do not brown).
- Add the parsnip, rutabaga, celery root, thyme, and broth.
- Bring to a boil and reduce heat. Cover and simmer until the vegetables are tender, 15 to 20 minutes.
- Discard the thyme. Puree the soup in batches using an immersion blender until smooth.
- Stir in the Florida Orange Juice, ginger, and water (plus more to thin to desired consistency).
- Season with salt and garnish with tarragon and pepper.
- Serve immediately.
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