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Servings 4
Calories 871 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 200 g fat bacon, cut into 1cm pieces
  • 1 tsp ground turmeric, level
  • 2 medium parsnips, peeled and chopped the same size as the bacon
  • 2 medium onions, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 sticks of celery, chopped
  • 1 large potato peeled and chopped
  • 12 cooked chestnuts, vac pac
  • 10 g vegetable stock cube
  • salt and freshly ground black pepper

Spiced Oil

  • 6 tbsp extra virgin olive oil, roughly
  • 1 tbsp very finely chopped fresh ginger
  • 1 tsp Madras curry powder
  • ½ tsp cumin seeds
  • ½ tsp ground allspice

Instructions
 

  • Heat a large saucepan and add the bacon, cook for 2-3 minutes until the fat runs
  • Add the parsnips and really brown well, then add the turmeric.
  • Add the onions, garlic, celery and potatoes and cook for a few more minutes.
  • Add the stock cube and just enough water to cover, then bring to a boil and simmer for 15-20 minutes, or until the veg is cooked.
  • Add the chestnuts and cook for 5 minutes to soften.
  • Remove from the heat and gently break up the soup with a potato masher, so you have a chunky but not too smooth soup. Leave quite rough.
  • Heat 2 tbsp of the oil and add the ginger cook gently for 2-3 minutes.
  • Add the spices and cook again for a couple of minutes, do not burn.
  • When ready, spoon straight into the cold oil and stir well.
  • Re-season with salt and pepper and serve with a crusty baguette.
  • Spoon the oil over the soup.
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Nutrition Facts
Chestnut Bacon & Parsnip Soup
Amount per Serving
Calories
871
% Daily Value*
Fat
 
72
g
111
%
Saturated Fat
 
23
g
144
%
Cholesterol
 
48
mg
16
%
Sodium
 
535
mg
23
%
Potassium
 
1015
mg
29
%
Carbohydrates
 
53
g
18
%
Fiber
 
8
g
33
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup
Cuisine Autumn, ITV This Morning, Winter
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