Fennel, Parsnip And Cumin Soup

1. 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. 2

   Mix in the cumin, then add in the parsnip and fennel, stirring well.

3. 3

   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. 4

   Cool slightly, then blend until smooth using a hand or jug blender.

5. 5

   Reheat gently over a low heat.

6. 6

   Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.