Directions:
- Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
- Mix in the cumin, then add in the parsnip and fennel, stirring well.
- Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
- Cool slightly, then blend until smooth using a hand or jug blender.
- Reheat gently over a low heat.
- Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378 Kcal (1583 kJ) | ||
| Calories from fat | 135.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.01g | 23% | |
|---|---|---|---|
| Cholesterol | 12.21mg | 4% | |
| Sodium | 1112.18mg | 46% | |
| Potassium | 1239.81mg | 26% | |
| Total Carbs | 57.18g | 19% | |
| Sugars | 12.41g | 50% | |
| Dietary Fiber | 12.3g | 49% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 40.5mg | 67% | |
| Iron | 4.6mg | 25% | |
| Calcium | 130.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 81.61 Kcal (342 kJ) | ||
| Calories from fat | 29.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 23% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 4% | |
| Sodium | 240.13mg | 46% | |
| Potassium | 267.69mg | 26% | |
| Total Carbs | 12.35g | 19% | |
| Sugars | 2.68g | 50% | |
| Dietary Fiber | 2.66g | 49% | |
| Protein | 1.45g | 13% | |
| Vitamin C | 8.7mg | 67% | |
| Iron | 1mg | 25% | |
| Calcium | 28.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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