Parsnip And Fennel Soup Recipes

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.

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

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