A delicious soup, full of flavour
This is a straight forward recipe and doesn’t take too long to put together. The sweetness of the apple goes really well with the parsnip and bacon rashers. The soup is comforting and perfect for a cold autumn or winter day and will leave you wanting more.
Servings
3-4
Prep time:
15min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 3 apples
- 2 large parsnips
- 2tbsp of vegetable oil
- 2 garlic cloves
- 1 potato
- 1 onion
- 1tsp nutmeg
- 1/2 handful of fresh thyme
- salt and papper to taste
We topped the soup with bacon rashers however you can make the soup vegetarian by skipping the bacon and for example, adding croutons or pumpkin seeds instead.
Step by Step Instructions
Step 1
First, prepare the vegetables: peel and chop the parsnips, peel, core and chop the apples and peel and chop the potato. Peel, then dice the onion, and peel and crush the garlic. Set everything aside- it is now ready for cooking.
Step 2
Heat the vegetable oil in a saucepan, then add the chopped onion and garlic. Cook on medium heat for 5 minutes, stirring occasionally.
Step 3
Add the potatoes, parsnips and apples, and cook for 5 minutes again, stirring occasionally again.
Step 4
Add the stock cube to the pan, then pour over a litre of water, mix everything well and continue to cook for another 25-30 minutes until the vegetables are cooked through.
Step 5
Next, cook the bacon rashers and thyme in a frying pan until a bit crispy. Once cooked, place the rashers onto a paper towel to absorb the excess fat.
Step 6
Meanwhile, blend the soup with a stick blender or food processor. Add salt and pepper to taste, alongside the nutmeg. Mix everything well.
Step 7
Serve the soup in bowls, and place the rashers and thyme on top of the soup. Enjoy!
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