Cream soup with orange juice

Creamy soup with orange juice – an explosion of flavors and textures that combines the natural sweetness of citrus with the richness of vegetables. This simple and quick recipe will turn every meal into an unforgettable culinary experience, perfect for cool days or for a light and comforting lunch. So, let’s venture into making this delicious soup!

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4

Ingredients:
- 3 medium potatoes (approximately 600g)
- 2 large carrots (approximately 300g)
- 1 medium parsnip (approximately 150g)
- 1 large onion (approximately 150g)
- 2 large oranges (approximately 250ml juice)
- 6 tablespoons of extra virgin olive oil
- Salt, to taste
- 1 cup of hot water (approximately 200ml)

Step-by-step preparation:

1. Preparing the ingredients: Start by peeling the vegetables. Cut the potatoes, carrots, parsnip, and onion into small cubes. This will help them cook evenly and quickly. You can use a sharp knife to make this process more efficient. If you want to save time, you can prepare the vegetables a few hours in advance and keep them in cold water.

2. Juicing the oranges: Meanwhile, juice the two oranges to obtain fresh juice. Make sure to remove the seeds and large pulp so that the juice is clean. The taste of fresh orange juice will transform this soup, adding a note of freshness and natural sweetness.

3. Cooking the vegetables: In a large pot, add the 6 tablespoons of olive oil and the cup of hot water. Place the pot over medium heat and add the chopped vegetables. Stir well to coat all the vegetables with oil. Let them sauté for 7-8 minutes, stirring occasionally to prevent sticking.

4. Boiling the vegetables: Once the vegetables start to soften, add hot water until they are completely covered. Cover the pot and let it boil for 15 minutes. During this time, the flavors will combine, creating a delicious base for the soup.

5. Blending: Once the vegetables are cooked, use an immersion blender to turn them into a smooth cream. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender, but make sure to fill it only halfway and cover the lid with a towel to avoid splattering.

6. Adding the orange juice: After you have obtained a smooth cream, add salt to taste and the freshly squeezed orange juice. Stir well to combine all the flavors. Let the soup simmer on low heat for another 3-4 minutes for the flavors to blend perfectly.

7. Serving: Turn off the heat and let the soup cool slightly before serving. You can garnish it with a few slices of orange or fresh herbs, such as parsley or cilantro, for an extra touch of freshness. It pairs wonderfully with crunchy croutons or a slice of toasted bread.

Practical tips:
- Vegetable variations: You can experiment with other vegetables depending on the season or your preferences. For example, carrots can be replaced with pumpkin or beetroot, and parsnip can be replaced with celery root.
- Nutritional benefits: This soup is not only delicious but also healthy. Potatoes are a good source of complex carbohydrates, carrots provide beta-carotene, and oranges are full of vitamin C, helping to strengthen the immune system.
- Calories: A serving of creamy soup contains approximately 180 calories, making it an excellent choice for a light meal.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a good alternative, but make sure to let them thaw before using.
- How can I store the soup? The soup can be stored in the refrigerator in an airtight container for 3-4 days or can be frozen for later use.
- What drinks go well with this soup? An excellent choice would be a dry white wine or a cold citrus tea, which will highlight the flavors of the soup.

This creamy soup with orange juice is perfect for impressing family and friends. Whether you serve it at an elegant dinner or as a simple everyday meal, it is a recipe that will not disappoint. I encourage you to try it and put your personal touch on it! Enjoy your meal!