Spicy Parsnip Soup with Maple-Glazed Bacon
This parsnip soup is the epitome of winter comfort. Its creamy texture and subtle sweetness make it the perfect light yet satisfying meal. Ready in under 30 minutes, it’s perfect for a quick lunch or a cosy evening starter.
Ingredients
- 2 onions diced
- 1 tbsp garam masala
- 1.5 inch piece of ginger peeled and grated
- 8-10 parsnips peeled and chopped into 1 cm pieces
- 1200 ml vegetable stock (5 cups)
- olive oil
- salt and pepper to taste
For the maple-glazed bacon:
- 8 slices streaky bacon
- 1 tbsp maple syrup
- 1 tbsp brown sugar
Instructions
- Preheat the oven to 200°C (400°F).
- Lay bacon on a rack over a baking sheet, brush with maple syrup, and sprinkle with brown sugar. Bake for 15–20 minutes until crisp and sticky.
- Heat a few tablespoons of olive oil in a saucepan over medium heat. Sauté onions for 6–8 minutes until soft.
- Stir in garam masala and ginger, cooking for another minute or two.
- Add chopped parsnips and vegetable stock, bringing to a boil. Simmer for 15–20 minutes until parsnips are soft.
- Blend the soup to your preferred consistency, adding water if needed to thin.
- Serve in bowls, garnished with chopped maple-glazed bacon and cracked black pepper.
