Parsnip Soup

A creamy and satisfying soup made with parsnips and bacon (pancetta). It’s simple and easy to make.

Print Recipe

Parsnip Soup

It's hearty enough to be a main meal too!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course, Starter

Cuisine: British

Keyword: creamy, Hearty, Simple, Soup

Servings: 3

Cost: £4

Equipment

• Stick-blender if you have one (or food processor if you dont)

Ingredients

• 1 pkt Parsnips (400g-500g) peeled and diced
• 1 tbsp Olive Oil
• 1 Onion finely diced
• 4 cloves Garlic grated
• 100g Pancetta or bacon
• 1 tsp Chili flakes (half a teaspoon if you're a wimp)
• 1 tsp Cumin
• 1 Bay Leaf
• 2 tsp Ground Corriander
• 500 ml Chickem or vegetable broth
• 100 ml Milk or Single cream

Instructions

• Fry pancetta (or bacon) in a little olive oil until crispy
• Remove from the pan and put asside
• In the same pan, fry the onion until transluscent (about 5 mins)
• Add grated garlic and fry intil fragrant (about 30 seconds)
• Add spices and fry for anothe 30 seconds or so
• Add parsnips and mix well
• Add stock and bay leaf and bring to the boil then reduce to simmer and cover for 20 minutes
• Once parsnips are tender, blend to puree and add milk or cream
• Serve immediately with pancetta bits on top