This is delicious, slightly sweet version of the parsnip chestnut soup. The sweetness of the soup is balanced perfectly with the saltiness of the crispy bacon and flavours of rosemary. Easy, quick and healthy![twocol_one]
Cooking time: 25min preparation, 45min on the stove[/twocol_one] [twocol_one_last]
For 6 servings[/twocol_one_last] [twocol_one] [ingredients title=”Ingredients”]
- 5-6 garlic cloves
- 2 tbsp olive oil
- 1 fresh rosemary stalk (plus extra for decorations)
- 2 large parsnip (600g)
- 2 cox apples
- 1 celery stalk
- 1 carrot
- 1 yellow onion
- 250g chestnuts (peeled and cooked)
- 100ml single cream
- 1.5l water
- salt to taste
- freshly ground black pepper (to serve)
- 200g streaky bacon
- Chop the garlic. Heat the oil in a large pot and fry the garlic and rosemary for 30 seconds, making sure they don’t burn.
- Add the rest of the vegetables – the smaller you cut them, the faster they will get cooked, but remember that you will purée them at the end, so you don’t have to spend too much time cutting them to perfection. 😉
- Add the water and the salt and let boil for about 45 minutes, until the veggies are soft.
- In the meantime prepare the bacon and chop it into small
- Now it’s time to turn what you have in your pot into a cream soup, so take out your blender and purée the veggies. Add the cream and mix well.
- Serve warm with crispy bacon. For aesthetics, sprinkle some rosemary and drizzle some cream.
Love, happyholism and nom-nom,