Fennel, Parsnip and Cumin Soup
"For a tasty vegetable soup try this simple but stylish recipe, flavoured with a touch of cumin."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 ounce butter
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 2 lbs parsnips, peeled sliced and quartered
- 1 lb fennel, chopped
- 5 cups vegetable broth
- salt & freshly ground black pepper
directions
- Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
- Mix in the cumin, then add in the parsnip and fennel, stirring well.
- Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
- Cool slightly, then blend until smooth using a hand or jug blender.
- Reheat gently over a low heat.
- Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.
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Reviews
-
Yummy! I just don't get why more people (especially Americans?) don't know about the joy of parsnips, especially in soups (but roasted is pretty special too)! I do a parsnip and carrot soup where the flavor is provided by turmeric; this is just as good if not better! Thanks for posting.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
