Just Released

Well the winter is almost here and so does the holidays, it’s the time of the year where every recipe I try should qualify for the holiday dinner and guess what I have one more winner… it’s time for some soul food.

Parsnip Soup With Thyme and Pancetta 1

If you are someone who likes soups then this will please your soul, ultra creamy and scrumptious.

I have kept this recipe gluten free and dairy free… in case you are ok with dairy then feel free to use regular cooking cream instead of oat cream.

And yes do not forget to garnish with generous sprinkle of crispy pancetta, nutty parmesan or caramelized brussel sprouts for the ultimate cozy yet healthy soup experince.

As this recipe will be in my holiday dinner shortlist so I have kept it pretty simple to reduce my holiday cooking stress… but this recipe can be made in various forms like with leeks, apples, pears.

And not worry this recipe is as good as for your waistline as it is for your soul 🙂 so indulge without any worries I bet you’ll still fit your skinny jeans.

Why you will love this recipe

  • Quick and easy to prepare – this soup is made entirely in one pot!
  • Insanely creamy and comforting!
  • Packed with fresh vegetables and nutrients!
  • Customizable toppings can take this soup over the top!

How to make Parsnip Soup with Thyme and

Pancetta

Parsnip Soup With Thyme and Pancetta 2

Serves: 4 Prep: 10 mins Cook: 20 mins

Recipe keys: Gluten free, Dairy free, Meal prep friendly

What you’ll need…

  • 14 oz. (400g) parsnips
  • 1 medium onion
  • 2 garlic cloves
  • 4 sprigs of thyme
  • 2 tbsp. olive oil
  • 1 tsp. ground cumin
  • 4 1/4 cups (1L) vegetable stock
  • 3 oz. (85g) pancetta
  • 4 tbsp. oat cream

What you need to do…

Parsnip Soup With Thyme and Pancetta 3
  1. Peel and cut the parsnips into small pieces. Chop the onion and finely slice the garlic. Remove the leaves from the thyme sprigs. 
  2. Heat the oil in a large pot and fry the onion and garlic for 1 minute. Add the parsnip, half of the thyme leaves and the ground cumin, fry for another 2 minutes. Add the vegetable stock and bring to the boil, then lower the heat and simmer gently for 10 minutes. 
  3. Meanwhile, heat a dry frying pan and fry the pancetta until crispy, for approximately 5 minutes. Once ready, transfer the crispy pancetta onto a kitchen towel to drain off the fat, then crumble the pancetta as finely as possible. 
  4. Remove the soup from the heat and puree to a smooth consistency with the hand blender. Season with salt and pepper to taste. 
  5. Divide the soup between 4 bowls and spoon 1 tablespoon of oat cream into each bowl creating a swirl in the middle. To serve, sprinkle with the pancetta crumbs and the remaining thyme leaves. 
Parsnip Soup With Thyme and Pancetta 4

[Recipe Card]

Yield: Serves:4

Parsnip Soup

Parsnip Soup Recipe

Easy delicious parsnip soup, perfect for winters and holidays.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 14 oz. (400g) parsnips
  • 1 medium onion
  • 2 garlic cloves
  • 4 sprigs thyme
  • 2 tbsp. olive oil
  • 1 tsp. ground cumin
  • 4 1/4 cups (1L) vegetable stock
  • 3 oz. (85g) pancetta
  • 4 bsp. oat cream

Instructions

  1. Peel and cut the parsnips into small pieces. Chop the onion and finely slice the garlic. Remove from the thyme sprigs.
  2. Heat the oil in a large pot and fry he onion and garlic for 1 minute. Add the parsnip, half of the thyme leaves and the ground cumin, fry for another 2 minutes. Add the vegetable stock and bring to the boil, then lower the heat and simmer gently for 10 minutes.
  3. Meanwhile, heat a dry frying pan and fry the pancetta until crispy, for approximately 5 minutes. Once ready, transfer the crispy pancetta onto a kitchen towel to drain off the fat, then crumble the pancetta as finely as possible.
  4. Remove the soup from the heat and puree to a smooth consistency with the hand blender. Season with salt and pepper to taste.
  5. Divide the soup betwen 4 bowls and spoon 1 tablespoon of oat cream-into each bowl creating a swirl in the middle. To serve, sprinkle with the pancetta crumbs and the remaining thyme leaves.

Did you make/like this recipe?

Follow us on for more, and use the little pin button at the top of the card.

And, if you happen to have a picky eater in your house, I urge you to make this soup – it’s the easiest way to sneak in more healthy vegetables!! Simply top the soup with a healthy scattering of salty, smoky bacon! Have them take a bite and try to tell me they aren’t a parsnip-loving convert for life!

Parsnip Soup With Thyme and Pancetta 6

If you like what you see here below try some of my other trending recipes …