Creamy Parsnip Soup with Crispy Bacon

Be the first to review

Root veggies make the most decadent soup...Adding crispy bacon is even more delicious!


5 minutes

Prep time

20 minutes

Cook time

384 cal.

Per serving


Stovetop, Pot (small), Frying pan, Immersion blender



Step 1

Peel & mince the shallot.


Step 2

Peel, trim & roughly chop the parsnips.


Step 3

Heat a drizzle of oil in a pot over medium heat. Add the shallot. Sauté for 1-2 min.


Step 4

Add the parsnips. Sauté for 2-3 min.

Broth (vegetable)

Step 5

Add the veggie stock to the pot. (You could also use hot water & bouillon cube!) Season with salt & pepper. Stir it all together. Reduce the heat to medium-low. Cover & simmer for 10-15 min.


Step 6

Meanwhile, cook the bacon in a dry pan until crispy.

Heavy cream

Step 7

When the parsnips are fork-tender, add the cream to the pot. Season with salt & pepper. Purée until smooth & creamy, using an immersion blender or blender.

Step 8

Add a splash of water if too thick! Blend again.


Step 9

Serve the soup garnished with crispy bacon, cracked black pepper & a drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy384 cal.
Fat23 g
Carbohydrates32 g
Protein9 g
Fiber11 g

On average, one serving of the recipe "Creamy Parsnip Soup with Crispy Bacon" contains 384 Energy, 23 g of Fat, 32 g of Carbohydrates, 9 g of Protein, 11 g of Fiber.

Any feedback you want to share with us on this recipe?

Creamy Parsnip Soup with Crispy Bacon