FENNEL, PARSNIP AND CUMIN SOUP

Fennel, Parsnip and Cumin Soup image

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 241.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 83.2, Carbohydrate 35.1, Fiber 10.1, Sugar 8.1, Protein 3.1