Roasted Fennel And Parsnip Soup Recipes

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ROASTED FENNEL AND PARSNIP SOUP



Roasted Fennel and Parsnip Soup image

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

1 Fennel
3 Parsnips (chopped)
2 tbsp Extra Virgin Olive Oil
2 cloves Garlic (minced)
1 tsp Curry Powder
4 cups Vegetable Broth (divided)
1 tbsp Fresh Dill (chopped)

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



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

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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