Contributed by (Recipe adapted from “Irish Cookery School” at www.irishcookeryschool.com)

Ingredients

2 oz Oil
1 Onion, finely chopped
2 Carrots, peeled and thinly sliced
4 Parsnips, peeled and sliced
2 oz peeled and grated fresh Ginger
Zest of one Orange
2 ripe fresh Pears
8 oz fresh Orange juice
1 tsp Coriander seeds, crushed
6 C Vegetable stock
Sour cream, to serve
Fresh Tarragon to garnish

Instructions

Heat the oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and stir, allow to cook for 2-3 minutes. Add the parsnips, pears, carrots, ginger, coriander seeds and orange zest. Stir well and cook for 2-3 minutes then add the stock. Turn up the heat and bring to a boil. Reduce the heat and simmer with a lid on for 25-30 minutes or until the vegetables are very tender. Blend the soup in batches in a blender or food processor until very smooth. Return the soup to the pan and add the orange juice. Add salt and pepper to taste. Add a little water if the soup is thicker than you would like it to be. Serve hot with sour cream and fresh tarragon.

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