Slow Cooker Carrot and Parsnip Bisque with a Hint of Orange - 5 pts

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Slow Cooker Carrot and Parsnip Bisque with a Hint of Orange - 5 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : 4-6 quart Slow Cooker

Vegan Vegetarian

WW

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium yellow onion -- chopped

3 large carrots -- sliced

2 large parsnips -- peeled and sliced

1 medium all-purpose potato -- peeled and sliced

1 clove garlic -- minced

5 cups vegetable stock

salt

cayenne pepper

2 tablespoons frozen orange juice concentrate

2 tablespoons fresh chives -- snipped

 

Heat the oil in a large skillet over medium heat. Add the onion, carrots,

parsnips, potato, and garlic; cover, and cook until softened, about 10

minutes.

 

Transfer the vegetables to 4 to 6-quart slow cooker. Add the stock, season

with salt and cayenne, cover, and cook on Low for 8 hours.

 

Working in batches, process the mixture in a blender or food processor

until smooth, or use an immersion blender to puree the soup right in the

slow cooker.

 

Just before serving, add the orange juice concentrate, stirring until it

is melted. Taste the soup to adjust the seasoning. Serve garnished with a

sprinkling of the chives.

 

Serves 6.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 261 Calories; 6g Fat (19.5%

calories from fat); 7g Protein; 47g Carbohydrate; 8g Dietary Fiber; 2mg

Cholesterol; 1377mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable;

0 Fruit; 1 1/2 Fat.

 

NOTES : Low for 8 hours.

 

4 to 6 quart cooker.

 

Root vegetables team up to make this velvety bisque, its

natural sweetness and color enhanced by the addition of

orange juice.

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0