Our friends over at Fat Mow Cooking are warming up our winter with this delicious parsnip and chestnut soup!
Not only do the chestnuts add flavour, but they also help thicken, creating a real hearty dish, keeping us nice and toasty until spring.
Gluten and dairy free
Although deliciously creamy, this soup has no dairy. It is also really healthy and low in fat on it’s own, so great as part of a healthy eating diet.
We have added all the naughties such as bacon and oil, because it’s Christmas. But if you want to make this soup vegan friendly, feel free to leave off the crispy bacon.
Lunch preparation for the week
The soup will last you a few days and can be frozen. So it is the ideal lunch to prepare in advance, leaving you to enjoy healthy lunches throughout the week.
Ingredients for your Parsnip and Chestnut Soup
- 1 large parsnip
- 100g chestnuts
- 1/4 white onion
- 1 clove garlic
- Few sprigs fresh thyme
- 1 stock cube
- 1 pint of water
Let’s give it a go!
- Fry the onion until it’s soft and translucent, it’s best to do this on a low heat.
- Add the garlic and continue cooking for about 5 mins.
- Dice the parsnip and chop the chestnuts before adding to the garlic and onion mixture
- Sprinkle in your thyme.
- Pour in your vegetable stock, stir and simmer until the parsnips are soft.
- If the stock has reduced too much, top up with more water.
- Blitz and season to taste!
- Thin out with some water if the mixture starts to look too thick.
- Top with crispy bacon, olive oil and thyme and serve with a chunky loaf of freshly made bread.