ROASTED FENNEL AND PARSNIP SOUP
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
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, PARSNIP AND CUMIN SOUP
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
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
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