Fennel, Parsnip and Cumin Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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For a tasty vegetable soup try this simple but stylish recipe, flavoured with a touch of cumin. 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:
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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