Fennel Parsnip and Cumin Soup
Warm up with a bowl of velvety Fennel Parsnip and Cumin Soup, a richly flavored and aromatic dish perfect for cozy evenings or light lunches. This healthy, vegan recipe combines the natural sweetness of roasted parsnips and fennel bulb with the earthy warmth of ground cumin, all brought together in a creamy coconut milk base. Simmered to perfection with vegetable stock, garlic, and onion, then blended until luxuriously smooth, this soup delivers comfort and elegance in every spoonful. Quick to prepare in just 45 minutes and topped with fresh parsley or fennel fronds for a pop of freshness, it’s an ideal choice for families or dinner parties alike. Perfect for those seeking gluten-free, plant-based meal ideas, this hearty soup will become a seasonal favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 2 medium fennel bulb
- 3 large parsnips
- 1 large onion
- 3 garlic cloves
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the tops and roots off the fennel bulbs, then dice them into small pieces. Reserve the fronds for optional garnish.
Peel and chop the parsnips into bite-sized pieces.
Peel and finely dice the onion, and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and ground cumin, cooking for an additional 1-2 minutes until fragrant.
Add the chopped fennel and parsnips to the pot, stirring to coat them in the spices and oil.
Pour in the vegetable stock, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the parsnips are very tender.
Once the vegetables are cooked, remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the coconut milk, and season the soup with salt and black pepper. Adjust the seasonings to taste.
Reheat the soup gently over low heat if needed, but do not allow it to boil.
Ladle the soup into bowls, garnish with chopped parsley or fennel fronds if desired, and serve warm.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.6 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
