Warm up your kitchen with the comforting aroma of our delightful Parsnip and Fennel Soup! This vegetarian dish is not just a feast for the senses; it's a nourishing bowl of goodness that promises to elevate your culinary repertoire. With just a handful of simple ingredients, you can create a silky-smooth soup that combines the earthy sweetness of parsnips with the aromatic, anise-like flavor of fennel. Whether you're looking for a cozy dinner or a starter to impress your guests, this recipe is sure to become a favorite. Ready to discover the secret to this deliciously creamy soup? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 parsnips, peeled and diced
- 1 fennel bulb, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced parsnips and chopped fennel bulb to the pot. Stir well to combine with the onions, and cook for an additional 5-7 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and add the thyme. Stir to combine all the ingredients thoroughly.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let the soup simmer for about 15-20 minutes, or until the parsnips and fennel are tender.
- Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the soup to the pot if you used a countertop blender. Taste the soup and season with salt and pepper to your preference. If the soup is too thick, you can add a little more vegetable broth or water to reach your desired consistency.
- Serve the parsnip and fennel soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy!
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh, firm parsnips and a vibrant fennel bulb. Fresh herbs can also enhance the taste of your soup.
- Sautéing Technique: Make sure to sauté the onions until they're translucent; this step builds a flavorful base for your soup.
- Adjusting Consistency: If you prefer a thinner soup, gradually add more vegetable broth or water after blending until you achieve your desired consistency.
- Seasoning: Taste your soup before serving! A pinch of salt and pepper can make a world of difference. Consider adding a splash of lemon juice for a bright finish.
- Garnishing: Elevate your soup presentation with a drizzle of high-quality olive oil, a sprinkle of fresh herbs like parsley or chives, or even a dollop of sour cream for added richness.
- Storage: This soup keeps well in the fridge for up to 3 days and can be frozen for up to a month. Just reheat gently on the stove before serving.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
