Appetizers / Soups / Salads

Cumin and lemon fennel leek soup takes 15 minutes to prepare.

Cumin and lemon fennel leek soup takes 25 minutes to cook.

Cumin and lemon fennel leek soup makes 1 servings.

The ingredients for Cumin and lemon fennel leek soup are:

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)

Here is how you make Cumin and lemon fennel leek soup:

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 twoAdd 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 piecesTake 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 servingsNumber of Servings: 1Recipe submitted by SparkPeople user SCREAMINGTA.

The nutritional information for Cumin and lemon fennel leek soup is:

• Servings Per Recipe: 1
• 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