Fennel Parsnip And Cumin Soup Recipes

BRAISED FENNEL AND PARSNIPS

Braised Fennel and Parsnips image

Provided by Marcela Valladolid

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
4 parsnips, peeled and quartered lengthwise
1 large onion, cut into 6 pieces
4 cloves garlic, peeled
2 bulbs fennel, cut into 6 pieces
1 poblano chile, stemmed, seeded, deveined and cut into strips
3 cups chicken broth
2 cups stout beer
1 bay leaf
1 sprig fresh rosemary, about 2 inches in length
1 sprig fresh thyme, plus 1 teaspoon thyme leaves, finely chopped
1 teaspoon fresh oregano, finely chopped
Salt and freshly ground black pepper

Steps:

In a heavy large saute pan, heat the oil on medium-high heat. Add the parsnips and onions and saute for about 1 minute. Add the garlic, fennel and poblanos and saute for another 2 minutes. Add the chicken broth and stout beer and bring to a boil. Add the bay leaf, rosemary sprig and thyme sprig. Lower to a simmer and cover. Cook on low heat until the vegetables are soft and cooked through, about 40 minutes.
Remove the vegetables from the cooking liquid. Reduce the cooking liquid to 1 cup. Drizzle the reduced liquid over the vegetables and top with the chopped thyme and oregano. Season with salt and pepper, mixing well to evenly incorporate. Serve immediately.

ROASTED FENNEL AND PARSNIP SOUP

Roasted Fennel and Parsnip Soup image

This thick and rich soup has a fresh flavour with a hint of licorice from the fennel. Roasting the vegetables softens their flavour and adds a unique taste to this elegant soup.

Provided by envision

Categories Main Dishes Soups

Time 55m

Number Of Ingredients 7

Ingredients

1 Fennel
3 Parsnips (chopped)
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic (minced)
1 tsp Curry Powder
4 cups Vegetable Broth (divided)
1 tbsp Fresh Dill (chopped)

Steps:

Cut top frawns off fennel and cut bulb in half. Cut out core and slice thinly. In a large bowl toss together fennel, parsnips with oil, garlic and curry powder. Spread onto parchment paper lined baking sheet and roast in preheated 400 F (200 C) oven for about 30 minutes or until tender and golden.
Scrape vegetable into saucepan and add 3 cups (750 mL) of the broth. Bring to a simmer and simmer for 10 minutes. Using an immersion blender, puree soup slightly. Stir in dill and remaining broth and heat through.

Nutrition Facts : ServingSize 242 g, Calories 90 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 0.5 g, Sodium 125 mg, Fiber 2 g, Sugar 3 g

FENNEL SOUP

Fennel Soup image

This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!

Provided by ADAMGODES

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 32m

Yield 4

Number Of Ingredients 4

Ingredients

¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

Steps:

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 26.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 10.1 g, Protein 4.7 g, SaturatedFat 7.3 g, Sodium 693.8 mg, Sugar 3.5 g

FENNEL, PARSNIP AND CUMIN SOUP

Fennel, Parsnip and Cumin Soup image

Make and share this Fennel, Parsnip and Cumin Soup recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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

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

PARSNIP FENNEL PURéE

Parsnip Fennel Purée image

Categories Vegetable Side Vegetarian Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Fennel Parsnip Fall Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 3

Ingredients

2 large parsnips (about 1/2 pound), peeled and cut into 1/2-inch-thick slices
1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
1/2 tablespoon unsalted butter

Steps:

In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.

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