Parsnip soup with ginger

Ingredients for 6 servings:

• 2 tsp olive oil
• 1 large onion(s), finely chopped
• 1 large leek(s), cut into rings
• 2 carrots, sliced
• 800 g parsnip(s), sliced
• 4 tbsp fresh ginger, grated
• 2 garlic cloves, finely chopped
• ½ orange(s), grated peel
• ½ liter vegetable broth
• 225 ml orange juice
• Salt
• pepper
• Chives or spring onions for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat the oil in a large saucepan over medium heat. Sauté the onion and leek for about 5 minutes, stirring occasionally. Add the carrots, parsnips, ginger, garlic, orange zest, and stock. Bring to a boil briefly. Reduce the heat to low and simmer with the lid on for about 40 minutes, stirring occasionally. Let the soup cool slightly, then puree in a blender or with an immersion blender until smooth. Then stir in the orange juice. If the soup is too thick, add more juice or stock. Season with salt and pepper. Simmer gently over low heat for about 10 minutes. Ladle onto warmed plates, garnish with chives or spring onions, and serve.