Creamy Parsnip Soup with Crispy Bacon

5 minutesPrep time

20 minutesCook time

404 cal.Per serving

Ingredients for 1

1/2 lb

Parsnip

1/2

Shallot

1/8 cup

Heavy cream

2 slices

Bacon

1 cup

Veggie broth

Stovetop, Pot (small), Frying pan, Immersion blender, Knife

Step 1
Peel & mince the shallot.
Step 2
Peel, trim & roughly chop the parsnips.
Step 3
Heat a drizzle of oil in a pot over medium heat. Add the shallot. Sauté for 1-2 min.
Step 4
Add the parsnips. Sauté for 2-3 min.
Step 5
Add the veggie stock to the pot. (You could also use hot water & bouillon cube!) Season with salt & pepper. Stir it all together. Reduce the heat to medium-low. Cover & simmer for 10-15 min.
Step 6
Meanwhile, cook the bacon in a dry pan until crispy.
Step 7
When the parsnips are fork-tender, add the cream to the pot. Season with salt & pepper. Purée until smooth & creamy, using an immersion blender or blender.
Step 8
Add a splash of water if too thick! Blend again.
Step 9
Serve the soup garnished with crispy bacon, cracked black pepper & a drizzle of olive oil. Enjoy!