Carrot Fennel Orange Soup Recipe Video

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Shouldn't you remove the sticker from the pot before you start using it?

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Carrot Fennel Orange Soup

Greengirls tv The www.TheGreenGirls.com Today, we’re going to make Carrot Fennel Org Soup So for the Ingredients you will need 3 lbs carrots, 2 fennel bulbs, ½ teaspoon of white pepper , 1 orange, two garlic cloves, two TABLESPOONS of olive oil, Six cups of veggie stock or chicken stock and a third cup of yogurt. So first off, we’re going to cut the tops off of the carrots and save the carrot tops just like you would be grain of sauté they’re super good for you and delicious and peel the carrots. And we just want to get a slice nice and thin so that the vegetables will cook faster in the soup. Right, so now the carrots are all chopped let’s get started with the fennel bulbs see what I just cut the stalks of in a diagonal right there, root end off, stand it upright and then cut straight down the center here and then with the core right here we just want to cut out the core and then lay it flat and then chop in to thin strips just like the carrots. All right now the fennel is chopped, remember to save some of the fronts, just give a little pluck and we’ll save that for our soup garnish. We’re just got a crush our garlic, we don’t want to chop it, mince it don’t worry about this crush it take the skin of because we’re going to puree this soup anyway. Let’s take our bowl of craft veggies, put the heat on high and let the pot heat up for a second then we’re going to add the olive oil in and sauté our veggies just so they’re soft about five minutes. So the pan is nice and hot its out of the olive oil and immediately add in our veggies. I’m going to let this cook for about five minutes just when it gets soft. Now that the veggies are cooking, let’s zest the orange and juices so we can add it in once the veggies are finished cooking in the stock. All that juice in there and the orange zest it and juice and we are going to add the sautéed vegetables well that cook for about 20 minutes until the vegetables are tender. The veggies are done cooking in the stock so it’s time to add in our salt, pepper, orange zest orange juice and yogurt and of course, I’m going to add in the salt, pepper, orange juice and zest and yogurt. These are so nifty, handheld immersion blender. I’m just going to puree this. So it’s pureed, time to clean up. I like to serve the soup in a clear glass bowl because the color is absolutely stunning, totally flavorful. Just add a fennel front for garnish and there we have orange carrot fennel soup. I’m Haste, TheGreenGirls food guru and you’re watching TheGreenGirls TV. TheGreenGirls.com

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Greengirls tv

The www.TheGreenGirls.com

Today, we’re going to make Carrot Fennel Org Soup

So for the Ingredients you will need 3 lbs carrots, 2 fennel bulbs, ½ teaspoon of white pepper , 1 orange, two garlic cloves, two TABLESPOONS of olive oil, Six cups of veggie stock or chicken stock and a third cup of yogurt. So first off, we’re going to cut the tops off of the carrots and save the carrot tops just like you would be grain of sauté they’re super good for you and delicious and peel the carrots. And we just want to get a slice nice and thin so that the vegetables will cook faster in the soup.

Right, so now the carrots are all chopped let’s get started with the fennel bulbs see what I just cut the stalks of in a diagonal right there, root end off, stand it upright and then cut straight down the center here and then with the core right here we just want to cut out the core and then lay it flat and then chop in to thin strips just like the carrots.

All right now the fennel is chopped, remember to save some of the fronts, just give a little pluck and we’ll save that for our soup garnish. We’re just got a crush our garlic, we don’t want to chop it, mince it don’t worry about this crush it take the skin of because we’re going to puree this soup anyway. Let’s take our bowl of craft veggies, put the heat on high and let the pot heat up for a second then we’re going to add the olive oil in and sauté our veggies just so they’re soft about five minutes. So the pan is nice and hot its out of the olive oil and immediately add in our veggies.

I’m going to let this cook for about five minutes just when it gets soft. Now that the veggies are cooking, let’s zest the orange and juices so we can add it in once the veggies are finished cooking in the stock. All that juice in there and the orange zest it and juice and we are going to add the sautéed vegetables well that cook for about 20 minutes until the vegetables are tender.

The veggies are done cooking in the stock so it’s time to add in our salt, pepper, orange zest orange juice and yogurt and of course, I’m going to add in the salt, pepper, orange juice and zest and yogurt. These are so nifty, handheld immersion blender. I’m just going to puree this.

So it’s pureed, time to clean up. I like to serve the soup in a clear glass bowl because the color is absolutely stunning, totally flavorful. Just add a fennel front for garnish and there we have orange carrot fennel soup. I’m Haste, TheGreenGirls food guru and you’re watching TheGreenGirls TV.

TheGreenGirls.com

Transcription by: Scribe4you Transcription Services

Carrot Fennel Orange Soup

Carrot Fennel Orange Soup Recipe -

Carrot Fennel Orange Soup Recipe -