Easy Roasted Parsnip Soup Recipe – With Bacon Bits And A Kick

Picture it, im stood in the kitchen 3 seconds away from throwing out some Parsnips I’d bought in bulk a few days ago.  Then I suddenly think, wait a minute, I have nothing for dinner…

Oh, I know! Easy Roasted Parsnip soup.

I was not expecting the most delicious dinner I had in a long time to be the result of this situation.  It is totally delicious and I urge anyone who loves parsnip to take this recipe I created to use up old veg and turn it into the star of the show.  It would make the best Christmas day starter!

This recipe had a little spice but you could of course tone it down a little for any chilli haters (not my firends)!

Let me just add, on this same day I had some old muffins in the cupboard which only added to the amazingness of this recipe… Parsnip Soup with toasted muffins and scrummy melted butter.

Wow this was a happy happy day for me!

Easy Roasted Parsnip Soup Recipe with Bacon Bits and a Kick

Delicious roasted parsnips with bacon and a spicy bite

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Prep Time: 12 minutes

Cook Time: 55 minutes

Total Time: 1 hour 7 minutes

Course: Soup

Cuisine: French

Servings: 6

Calories: 281kcal

Ingredients

• 6-8 Large Parsnips
• 1 large carrot
• 4 potatoes
• 1 tsp. honey
• 1 tbsp. olive oil
• 1/2 tsp. cayenne Pepper
• 1/2 tsp.  ground black pepper
• 1/2 tsp. salt
• 1 tbsp. butter
• 2 onions
• 2 chicken stock cubes
• 5 cups water
• 8 rashers of bacon
• 1 cup full-fat milk
•  

Instructions

• Pre-heat the oven to 200C/390F
• Scrub clean the parsnips, carrot, and potatoes, cut into large chunks and place on a large baking tray
• Combine the honey, oil, cayenne, and pepper in a small dish and drizzle over the vegetables, sprinkle over the salt and bake for 40 minutes
• Meanwhile, place a large soup pot over a medium heat and melt the butter
• Peel and roughly dice the onion and add to the melted butter and saute until translucent
• Crush the stock cubes and add to the onions and combine, then quickly add the water and stir until dissolved
• Add the roasted vegetables to the soup pot and simmer on a low heat for 10-15 minutes
• Cook the bacon in a frying pan until brown then allow to cool on some kitchen paper to drain off any excess fat
• Take the soup off the heat and allow to cool for a few minutes before adding the milk
• Blend the soup until smooth with a hand/immersion blender, adding a little water to achieve the desired consistency
• Cut the bacon into small chunks and stir into the soup
• Put back on a low heat until piping hot, then serve

Nutrition

Calories: 281kcal

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If you love a spicy parsnip