This healthy version was based on the original recipe in one of my cookbooks. I honestly never heard of fennel until I saw that particular recipe. I also generally don’t like parsnip. But this recipe made me have a change of heart. After I gave this recipe a whirl, I decided to recreate a healthier version by omitting the milk and heavy cream. I personally felt that this parsnip fennel soup didn’t need any of these ingredients. Aside for extra creaminess, they add calories and fat. This parsnip fennel soup is an unexpectantly delicious combination of winter flavours guaranteed to convert even the most ardent parsnip haters! Although I’m still hesitant to eat parsnip alone, I haven’t been as fastidious to eating it pureed in a soup. For a tasty vegetable soup, try this parsnip fennel soup flavoured with a touch of cumin and dill.
For this recipe, you will need:
- 2 large fennel chopped
- 3 large parsnips peeled and chopped
- 1 large onion chopped
- 1 teaspoon of cumin
- 1 teaspoon of of dill
- Salt and pepper for taste
Heat 1 tablespoon of olive oil in a stock pot over medium flame. Add onion and saute till translucent. Add the other vegetables and seasoning and saute for 10 minutes or until vegetables soften. Pour in 5 cups of vegetable broth or water. Cover and bring to a boil. Lower flame and simmer for 25 minutes. Puree with a hand blender or in batch with a blender. Serve hot and garnish with a dill spring (optional).
Yields 8 servings