Gently warm oil in soup pot over medium heat. Sauté parsnip, stirring 5 minutes, add ginger and fennel seeds, cook another minute. Add stock, potatoes, salt, pepper. Bring to a boil, reduce heat, simmer soup 15-20 minutes. Add shrimp, cook 4 minutes longer. Adjust seasonings, garnish servings with chopped dill.
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|Serving Size: 1 Recipe (7487g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 37 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 28376.8mg||979 %|
|Potassium 787.7mg||21 %|
|Total Carbohydrate 127.6g||38 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 117.3g|
|Protein 2.6g||4 %|
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Calories per serving: 539
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