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Ingredients

1/2 cup sour cream

1 teaspoon grated orange peel

1 tablespoon packed brown sugar

1 tablespoon orange juice

1 bunch beets, (4 to 6), peeled and diced (about 4 cups)

1 pound parsnips, diced

1 small sweet onion, chopped (about 1 cup)

2 cloves garlic, sliced

2 tablespoons olive oil

5 cups Swanson® Vegetable Broth (Regular or Certified Organic)

Description

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.

Campbells Kitchen