Ingredients
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1
-
3
-
1
-
2
-
1
-
2
-
1
-
5
-
-
-
-
-
-
-
Directions
Fennel, Parsnip and Cumin Soup, For a tasty vegetable soup try this simple but stylish recipe, flavoured with a touch of cumin , Yummy! I just don’t get why more people (especially Americans?) don’t know about the joy of parsnips, especially in soups (but roasted is pretty special too)! I do a parsnip and carrot soup where the flavor is provided by turmeric; this is just as good if not better! Thanks for posting , For a tasty vegetable soup try this simple but stylish recipe, flavoured with a touch of cumin
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Steps
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1
Done
|
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
Done
|
Mix in the Cumin, Then Add in the Parsnip and Fennel, Stirring Well. |
|
3
Done
|
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
Done
|
Cool Slightly, Then Blend Until Smooth Using a Hand or Jug Blender. |
|
5
Done
|
Reheat Gently Over a Low Heat. |
|
6
Done
|
Ladle Into Serving Bowls and Garnish Each Portion With a Swirl Cream or Yogurt If You Wish. |
