Parsnip-Fennel Soup Recipe

Name: Parsnip-Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 strip lemon peel; 1 strip orange peel; 1 sprig thyme; 1 sprig parsley; 1 sprig tarragon; 1/4 tsp. whole juniper berries; 1/4 tsp. whole coriander seed; 1/4 tsp. whole fennel seed; 1 cup apple juice or cider; 1/4 cup white wine; 2 cups peeled and chopped parsnips; 1 1/2 cups chopped fennel; 1 small leek, white and light-green parts chopped; 1/2 cup chopped celery; 1/2 Fuji apple, peeled and chopped ( 1/2 cup); 2 cloves garlic, minced (2 tsp.); 4 cups low-sodium vegetable broth, plus more for adding to soup, if necessary

Servings: persons

1 strip lemon peel
1 strip orange peel
1 sprig thyme
1 sprig parsley
1 sprig tarragon
1/4 tsp. whole juniper berries
1/4 tsp. whole coriander seed
1/4 tsp. whole fennel seed
1 cup apple juice or cider
1/4 cup white wine
2 cups peeled and chopped parsnips
1 1/2 cups chopped fennel
1 small leek, white and light-green parts chopped
1/2 cup chopped celery
1/2 Fuji apple, peeled and chopped ( 1/2 cup)
2 cloves garlic, minced (2 tsp.)
4 cups low-sodium vegetable broth, plus more for adding to soup, if necessary

1
Tie lemon peel, orange peel, herb sprigs, and dried spices in piece of cheesecloth.
2
Place herb-and-spice bundle, cider, wine, parsnips, fennel, leek, celery, apple, and garlic in large saucepan.
3
Add vegetable broth, and season with salt and pepper, if desired.
4
Cover, and bring to a boil.
5
Reduce heat to low, and simmer 2 hours, or until vegetables and apple are very soft.
6
Remove herb bundle, and cool soup 30 minutes.
7
Blend in batches in blender until very smooth, adding more broth as necessary to achieve smooth, silky consistency.
8
Season with salt and pepper, if desired.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 strip lemon peel, 1 strip orange peel, 1 sprig thyme, 1 sprig parsley, and more.

Yes, Parsnip-Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parsnip-Fennel Soup

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