Parsnip Soup with Thyme and Pancetta

Warming Soup For Those Cold December Evenings
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Soup
Cuisine: Continental
Keyword: Dairy Free, Festive, Gluten Free, Soup, Starter
Servings: 4 Servings
Calories: 254kcal


  • 400 grams Parsnips
  • 1 Medium Onion
  • 2 Garlic Cloves
  • 4 Sprigs Thyme
  • 2 tbsp Olive Oil
  • 1 tsp Ground Cumin
  • 1 litre Vegetable Stock
  • 85 grams Pancetta
  • 4 tbsp Oat Cream


  • Peel and cut the parsnips into small pieces. Chop the onion and finely slice the garlic. Remove the leaves from the thyme sprigs.
  • 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
  • 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.
  • Remove the soup from the heat and puree to a smooth consistency with the hand blender. Season with salt and pepper to taste.
  • 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.



Calories: 254kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 169mg | Potassium: 496mg | Fiber: 6g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 21mg | Calcium: 139mg | Iron: 5mg