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Parsnip Fennel Soup

Simple, full of flavour and fancy too!
Course Appetizers
Cuisine Australian
Keyword parsnip fennel soup, parsnip soup, Vegetable Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 portions
Calories 262kcal
Author AnotherFoodBlogger

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