Fennel, Parsnip And Cumin Soup

• 1 ounce butter
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 2 lbs parsnips, peeled sliced and quartered
• 1 lb fennel, chopped
• 5 cups vegetable broth
• salt & freshly ground black pepper

1. Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
2. Mix in the cumin, then add in the parsnip and fennel, stirring well.
3. 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.
4. Cool slightly, then blend until smooth using a hand or jug blender.
5. Reheat gently over a low heat.
6. Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

butter, olive oil, onion, garlic, ground cumin, parsnips, fennel, vegetable broth, salt

Taken from www.food.com/recipe/fennel-parsnip-and-cumin-soup-413847 (may not work)