November 22, 2017

Easy Roasted Parsnip Soup Recipe – with Bacon Bits and a Kick

Easy Roasted Parsnip Soup Recipe

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
Prep Time
12 mins
Cook Time
55 mins
Total Time
1 hr 7 mins
 

Delicious roasted parsnips with bacon and a spicy bite

Course: Soup
Cuisine: French
Servings: 6
Calories: 281 kcal
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
  1. Pre-heat the oven to 200C/390F
  2. Scrub clean the parsnips, carrot, and potatoes, cut into large chunks and place on a large baking tray
  3. 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
  4. Meanwhile, place a large soup pot over a medium heat and melt the butter
  5. Peel and roughly dice the onion and add to the melted butter and saute until translucent
  6. Crush the stock cubes and add to the onions and combine, then quickly add the water and stir until dissolved
  7. Add the roasted vegetables to the soup pot and simmer on a low heat for 10-15 minutes
  8. Cook the bacon in a frying pan until brown then allow to cool on some kitchen paper to drain off any excess fat
  9. Take the soup off the heat and allow to cool for a few minutes before adding the milk
  10. Blend the soup until smooth with a hand/immersion blender, adding a little water to achieve the desired consistency
  11. Cut the bacon into small chunks and stir into the soup
  12. Put back on a low heat until piping hot, then serve

Please, as always send me a picture of Easy Roasted Parsnip Soup or any other I Cook The World Recipes you try, I love to see your results!!!

 

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If you love a spicy parsnip

 

 

Author:Nicola Turner

I Cook The World - I Feed The World. Doing what I love so I can help others.

https://icooktheworld.com

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