Fennel, parsnip and cumin soup

For a tasty vegetable soup try Tonia Buxton's simple but stylish recipe, flavoured with a touch of cumin
By Tonia Buxton
Fennel, parsnip and cumin soup
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 25 g butter
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 tsp ground cumin
  • 900 g parsnips, peeled sliced and quartered
  • 500 g fennel, chopped
  • 1.2 litres vegetable stock
  • salt, and freshly ground pepper
  • Greek yogurt, or crème fraîche, to garnish


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 stock, 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 6 serving bowls and garnish each portion with a swirl of Greek yoghurt or crème fraîche.

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