Chestnut, bacon & parsnip soup

Contains pork – recipe is for non-Muslims only
A smooth and creamy winter soup, topped with crispy bacon pieces – serve with crusty bread for a filling and warming lunch

Prep:15 mins
Cook:45 mins

Serves 6
Easy

Nutrition per serving

kcal 265
fat 7g
saturates 2g
carbs 34g
sugars 14g
fibre 12g
protein 9g
salt 1.3g

Ingredients

4 chopped rashers smoked streaky bacon
drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
400ml milk
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts

Method

Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.