Oven-roasted beets, parsnips and onion provide a flavorful base for this richly flavored soup that is ready to serve in less than one hour.
cost per recipe: $8.54
The price is determined by the national average.
cup sour cream
teaspoon grated orange zest
tablespoon packed brown sugar
tablespoon orange juice
(about 1 bunch) beet, peeled and diced (about 4 cups)
pound parsnip, peeled and diced
small sweet onion, chopped (about 1 cup)
cloves garlic, sliced
tablespoons olive oil
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
Stir the sour cream, 1/2 teaspoon of the orange peel, brown sugar and orange juice in a small bowl. Cover and refrigerate.
Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.
Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.
Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.