Nice soup, doesn’t taste much of parsnip, default config is very lemony


  • veg oil
  • 75g bacon bits (or chopped bacon)
  • 2 medium onions
  • 2 big garlic cloves
  • 750g Parsnips
  • 1 small unwaxed lemon (wax on, wax off)
  • 25g butter
  • 1tsp curry powder (I generally don’t)
  • 2 chicken stock cubes in 1.5 litres of water
  • 150ml creme freiche
  • chives


  • In a heavy bottomed pan heat the oil and add the bacon (chopped), cook (5m)
  • Meanwhile, peel, halve and chop the onions, and the garlic, peel the parsnips and chop them quarter lengthways and half.
  • dezest the lemon.

  • add the butter to the pan, melt
  • stir in the onions, garlic & lemon & cook
  • cook gently for a little while
  • stir in the parsnips
  • cover the pan and cook for 5 mins, stir, another 5 mins.

  • add curry powder (if you really want) stir and cook for a couple of minutes.
  • add stock, bring to boil, partially cover pan
  • simmer for 15-20 mins until the parsnips are tender.
  • whizz.
  • add salt and lemon juice

To serve, add bacon scraps, a swirl of creme fraiche and chives

Category: Recipe