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Fennel, Parsnip and Cumin Soup

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“For a tasty vegetable soup try this simple but stylish recipe, flavoured with a touch of cumin.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
  2. Mix in the cumin, then add in the parsnip and fennel, stirring well.
  3. 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.
  4. Cool slightly, then blend until smooth using a hand or jug blender.
  5. Reheat gently over a low heat.
  6. Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

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