Serves: 4
Prep: 10 mins
Cook: 20 mins
What You Need
14 oz. (400g) parsnips
1 medium onion
2 garlic cloves
4 sprigs thyme
2 tbsp. olive oil
1 tsp. ground cumin
4 ¼ cups (1L) vegetable stock
3 oz. (85g) pancetta
4 tbsp. oat cream
What You Need To Do
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.
Nutrition per serving:
254 kcal
15g Fats
39g Carbs
8g Protein