Spicy Parsnip Soup with Bacon Croutons

A comforting parsnip and potato soup infused with curry spices, topped with crispy bacon lardons and golden ciabatta croutons.

Soup Quick Lunch Bacon Spicy Parsnip

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

49.3g

per serving

49.3 g total

Fat

54.8g

per serving

54.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Ciabatta

Cut into cubes

Liquids

White Wine

250

Chicken Stock

Hot

Meat

Bacon Lardons

NutsSeeds

clove

Garlic

Finely chopped

tsp

Curry Powder

pods

Cardamom

Crushed, seeds only, shells discarded

Salt

To taste

Black Pepper

To taste, freshly ground

tsp

Chives

Freshly chopped, to garnish

OilsFats

tbsp

Olive Oil

For the soup

tbsp

Olive Oil

For the croutons

Vegetables

0.5

piece

Onion

Finely sliced

0.5

piece

Parsnip

Peeled, cored and chopped

0.5

piece

Potato

Small, peeled and chopped

Method

Heat oil in a frying pan and cook onion and garlic until soft.

Stir in curry powder and cardamom seeds, then add parsnip and potato.

Add 50ml white wine to the pan, boil, and simmer until liquid reduces by half.

Add 250ml stock and simmer for 12-14 minutes until vegetables are tender.

Season the soup with salt and pepper to taste.

Heat oil in a separate pan and fry ciabatta cubes until golden-brown.

Fry bacon lardons in the same pan until crisp and combine with croutons.

Pour soup into a bowl and garnish with croutons, bacon, and chives.