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–+ servings
Creamy Parsnip and Fennel Soup – vegetarian recipe
Stav Kogan

Creamy Parsnip and Fennel Soup

An elegant, velvety soup that feels incredibly luxurious, yet it's surprisingly simple to make. The natural sweetness of parsnips and the subtle, anise-like flavor of fennel are perfectly balanced by the savory depth of leeks and garlic.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 serving
Calories: 90
Ingredients Method Nutrition

Ingredients
  

  • 1 Tbsp (15 ml) extra virgin olive oil
  • 2 leeks, white and light green parts only, rinsed, halved, and thinly sliced
  • 1 large fennel bulb, chopped, fronds reserved for garnish
  • 2 medium parsnips, peeled and chopped
  • 2 cloves garlic, chopped
  • ¾ tsp (3.75 ml / 0.1 fl oz) sea salt
  • ¼ tsp (1.25 ml / 0 fl oz) white pepper
  • ¼ tsp (1.25 ml / 0 fl oz) herbes de Provence
  • ¼ tsp (1.25 ml / 0 fl oz) ground fennel seed
  • 2 cups (480 ml) low-sodium vegetable broth
  • 1 cup (240 ml) milk of choice (dairy or unsweetened plant-based)
  • ¼ cup (60 ml / 2 fl oz) plain yogurt (dairy or plant-based)
  • ½ Tbsp (7.5 ml / 0.3 fl oz) fresh lemon juice
  • For an extra layer of flavor, roast the parsnips and fennel at 400°F / 200°C for 20-25 minutes before adding them to the pot.
  • To make this soup completely vegan, simply use your favorite unsweetened plant-based milk and yogurt.
  • If using a standard blender, allow the soup to cool slightly before blending to prevent dangerous pressure build-up from the steam. Vent the blender lid by removing the center cap and covering the opening with a folded kitchen towel.

Method
 

  1. Heat olive oil in a large, heavy-bottomed soup pot over medium heat.
  2. Add the sliced leeks and chopped fennel.
  3. Sauté for about 8 minutes, until softened and just beginning to brown.
  4. Stir in the chopped parsnips, garlic, sea salt, white pepper, herbes de Provence, and ground fennel seed.
  5. Cook for one minute until fragrant.
  6. Pour in the vegetable broth and 1½ cups / 360 ml (12.2 fl oz) of water. Increase the heat to bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until all the vegetables are very tender.
  8. Remove the pot from the heat.
  9. Stir in the milk and yogurt.
  10. Carefully blend the soup until completely smooth and creamy, either with an immersion blender directly in the pot or by transferring it in batches to a standard blender.
  11. Return the soup to the pot if necessary.
  12. Stir in the fresh lemon juice to brighten the flavors.
  13. Ladle the soup into bowls, garnish with the reserved fennel fronds, and serve immediately.

Nutrition

Calories: 90kcalCarbohydrates: 14gProtein: 2.8gFat: 2.8g

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