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