Parsnip & Fennel Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, parsnips, and fennel and sauté until they are soft and fragrant, about 5 minutes.
• STEP 2.Add vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.
• STEP 3.Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
• STEP 4.Serve the soup hot, garnished with fresh fennel fronds. Enjoy with crusty bread.

Cooking Tips

• To make the soup extra creamy, you can add a splash of heavy cream or coconut milk before pureeing.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly and blend in batches.
• For a more intense fennel flavor, you can add some fennel seeds to the soup while it simmers.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a sprinkle of freshly chopped parsley or a drizzle of olive oil for added flavor.