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  • Easy
  • Family Friendly
  • Treat Night

Creamy Parsnip and Potato Soup with Crispy Bacon

Autumnal veggies of parsnip and potato are luxed up with cream and sprinkled with a crisp bacon topping to bring a little tenderness to weeknights and make for a velvety and delicious bowl of self-care.

60 Minutes

Recipe

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01

Prepare Vegetables

Preheat oven to 220°C fan-forced (for garlic bread). Peel and thinly slice onion. Pick thyme leaves from their stems. Peel and slice parsnips. Peel and halve potato, then slice.

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02

Cook Onion

Heat oil in a large saucepan over medium heat. Add onion, ½ the thyme and a pinch of salt and pepper and cook, stirring occasionally, for 5 minutes or until onion has softened.

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03

Simmer Soup

Add parsnip and potato to pan and cook for 1 minute or until softened slightly. Add stock cube and 750ml (3 cups) water and bring to just below the boil. Reduce heat to medium-low and simmer for 20–25 minutes or until vegetables are tender.

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04

Cook Garlic Bread

Place garlic bread on a baking tray and bake according to packet instructions.

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05

Cook Bacon

Meanwhile, peel and thinly slice garlic. Cut bacon into 1cm pieces. Cook bacon in a frypan over medium heat for 3 minutes or until golden and starting to crisp. Add garlic and remaining thyme and cook for a further 1 minute or until garlic is golden. Remove from pan and set aside.

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06

Plate Up

Remove soup from heat and add ½ the cream. Using a stick blender, blend until smooth. Season with salt and pepper. Divide soup between bowls and drizzle with remaining cream. Spoon over crispy bacon and serve with garlic bread.

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Creamy Parsnip and Potato Soup with Crispy Bacon

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami