Chestnut, bacon & parsnip soup

Contains pork – recipe is for non-Muslims only
A smooth and creamy winter soup, topped with crispy bacon pieces – serve with crusty bread for a filling and warming lunch

  • Prep:15 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 265
  • fat 7g
  • saturates 2g
  • carbs 34g
  • sugars 14g
  • fibre 12g
  • protein 9g
  • salt 1.3g


  • 4 chopped rashers smoked streaky bacon
  • drizzle of olive or rapeseed oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 6 peeled and chopped parsnips
  • 1 chicken stock cube
  • 400ml milk
  • leaves from 4 thyme sprigs
  • 200g cooked, chopped chestnuts


  1. Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

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