Cumin and lemon fennel leek soup

1 bulb Fennel, sliced thinly
1 large Parsnip, chopped roughly
1 large carrot, chopped roughly
1 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 water
2 tbsp Sour Cream (optional)

Vegetarian - replace chicken broth with veg broth or water
Dairy free - skip sour cream
Replace sour cream with Greek yogurt
Add lemon juice in small doses and taste to see it doesn't get too sour

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.