Cumin and lemon fennel leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 bulb Fennel, sliced thinly1 large Parsnip, chopped roughly1 large carrot, chopped roughly1 leek, sliced thinly (white and light green only)2 tsp Olive Oil 2 tsp Flora Cuisine 2 tbsp Lemon Juice 1 tsp Cumin seed 2 cups Campbell's low sodium chicken broth 2 cups water2 tbsp Sour Cream (optional)
In a large pot, heat up olive oil and flora cuisine (or other liquid cooking fat).
Add cumin seeds and stir for a minute.
Add fennel and leek, stir for 2-3 minutes.
Add carrot and parsnip, and stir for an extra minute or two
Add 1 cup of water and keep stirring for 5 min, add water if needed
Pour in rest of the liquid. Bring to a simmer, add the lemon juice and let it cook until carrots are soft - 10 to 20 minutes depending on size of the pieces
Take off the heat and let it cool down a little before blending everything together.
Add a dollop of sour cream in the bowl if desired.
Serving Size: Makes for 4 1.5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SCREAMINGTA.
Add cumin seeds and stir for a minute.
Add fennel and leek, stir for 2-3 minutes.
Add carrot and parsnip, and stir for an extra minute or two
Add 1 cup of water and keep stirring for 5 min, add water if needed
Pour in rest of the liquid. Bring to a simmer, add the lemon juice and let it cook until carrots are soft - 10 to 20 minutes depending on size of the pieces
Take off the heat and let it cool down a little before blending everything together.
Add a dollop of sour cream in the bowl if desired.
Serving Size: Makes for 4 1.5 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SCREAMINGTA.
Nutritional Info Amount Per Serving
- Calories: 629.5
- Total Fat: 37.0 g
- Cholesterol: 10.6 mg
- Sodium: 1,441.4 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 16.8 g
- Protein: 13.3 g
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