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

Ingredients

main

  • 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

Method

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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