Parsnip Fennel Soup
Simple, full of flavour and fancy too!
Servings 6 portions
Calories 262kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- peeler
- large saucepan
- frying pan
- wooden spoon/spatula
Ingredients
- 700 g parsnips
- 1 fennel
- 1 tbsp maple syrup
- 1.5 liters vegetable stock
- 2 cloves garlic
- 1 brown onion
- 60 ml white wine
- 30 g butter
- 2 tbsp olive oil
Optional Garnishes
- fennel fronds
- 3 slices streaky bacon
- cream
Instructions
- Peel the parsnip and chop into bite-sized pieces
- Dice the onion and chop the fennel into bite-sized pieces
- Cook the onion on low-medium heat in butter and oil for approx. 3 minutes or until soft and translucent
- Add the fennel, parsnips, maple syrup and salt and cook for a further 3 minutes
- Add the white wine and cook for 2 minutes or until reduced
- Pour in the vegetable stock and cook for 15-20 minutes or until vegetables are soft
- Blend and serve with above garnishes if using
Garnish
- Cut the bacon into lardons and fry in oil until crispy – approx. 4 minutes
Notes
Tips/Tricks
- adding the wine is optional but I like the extra flavour the wine brings to the dish
- always taste and adjust your soup for seasoning at the end – add salt during the cooking but taste after blending. Remember you can always add but you can’t remove it!
- the soup will last for 3-4 days in the fridge and can also be frozen (without the garnish) in airtight containers
- fennel fronds are the leafy bits on the top of the fennel – they look a little like dill
Nutrition
Calories: 262kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1154mg | Potassium: 668mg | Fiber: 7g | Sugar: 11g | Vitamin A: 768IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 1mg