Go Back
Print Recipe

Parsnip Soup

It's hearty enough to be a main meal too!
Prep Time10 minutes
Cook Time20 minutes
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