Stovetop, Pot (small), Frying pan, Immersion blender
Peel & mince the shallot.
Peel, trim & roughly chop the parsnips.
Heat a drizzle of oil in a pot over medium heat. Add the shallot. Sauté for 1-2 min.
Add the parsnips. Sauté for 2-3 min.
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.
Meanwhile, cook the bacon in a dry pan until crispy.
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.
Add a splash of water if too thick! Blend again.
Serve the soup garnished with crispy bacon, cracked black pepper & a drizzle of olive oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Creamy Parsnip Soup with Crispy Bacon" contains 384 Energy, 23 g of Fat, 32 g of Carbohydrates, 9 g of Protein, 11 g of Fiber.