Spicy Parsnip Soup with Bacon & Garlic Croutons

Recipe for: SOUP – SPICY PARSNIP with Bacon & Garlic Croutons 

Ingredients: 

• 1 tblsp sunflower oil
• 1 knob butter
• 1 large onion, peeled & very finely chopped
• 1 large carrot, peeled & finely chopped
• 1 stick celery, cleaned & finely chopped
• 1 medium potato, peeled & finely chopped
• 5-6 parsnips, peeled & finely chopped
• ¼ tsp ground cloves
• ½ tsp ground cinnamon
• ¼ - ½ tsp ground chilli powder
• Salt & freshly-ground pepper
• 1 pt vegetable stock (or slightly more)
• 2 tblsp low-fat yoghurt
• 2 rashers streaky bacon
• 1-2 slices stale bread, cut into small cubes 

Method: 

1. heat oil and butter in a large flameproof casserole over a medium heat
2. add all the chopped vegetables & stir well to coat in the oil/ butter
3. cook gently, stirring occasionally until lightly coloured – about 10-15 minutes
4. add the cloves, cinnamon & chilli, stirring well & cooking for two minutes
5. add the stock & bring up to a slow simmer
6. cover with a lid & leave to cook for 45-60 minutes, stirring occasionally, adding more stock/ water if it is getting dry
7. check with the point of a knife that the vegetables are cooked & quite soft
8. remove from the heat & cool slightly
9. liquidise with a hand-held liquidiser
10. taste & adjust seasoning
11. stir in the yogurt and mix well
12. if it’s thicker than you like your soup, add a little water/ stock
13. for the bacon bits – bake, grill or fry the rashers until crispy.  Drain & cool, Cut into small pieces
14. for the croutons – place on a baking tray, sprinkle with garlic-infused oil, using your fingers to mix well.  Add salt & pepper.  Bake in a hot oven for 7-10 minutes. Keep an eye because they soon burn!
15. Serve the soup in warmed bowls, sprinkled with bacon & croutons