Root veggies make the most decadent soup...Adding crispy bacon is even more delicious!
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.