Fennel, parsnip and cumin soup
Mmm, here's a soup full of wonderful ingredients to get you fighting fit and full until your next meal.
(Serves 4-6)
Ingredients:
25g butter3 tbsp olive oil1 onion, finely sliced3 cloves of garlic, chopped900g parsnips, chopped500g bulb fennel, chopped1 tsp ground cumin1 tsp ground turmeric1.2 litres hot vegetable stockSea salt and freshly ground black pepper
Method:
Melt the butter and heat the olive oil in a large pan and gently cook the onion until softened but not coloured
Add the parsnips and chopped fennel bulb and continue to cook for 3-4 minutes
Add the cumin and turmeric and coat the vegetables well, gently cooking for a further minute
Add the stock, bring to a gentle boil then simmer for 15 minutes or until the vegetables are very tender
Using a hand blender, carefully blitz the soup until smooth then season, to taste
Reheat gently to serve into warmed bowls