Parsnip and Bacon Soup - Recipe

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There's nothing quite like a delicious, hot bowl of soup on a winter's night.  I came up with this recipe a few years ago; it's easy, doesn't involve many ingredients or too much preparation (perfect for when the wee ones are demanding attention!) and it tastes even better the next day.  

I've recently started making soups more often during the week to try and relieve some of the craziness of teatime with toddlers.  It can all be done during the day or the night before and you just heat it up when you're ready.  It's all too easy to reach for the pizza and chips when you're harassed but it's not always the best idea...

My husband takes soup to work with him most days in the winter to keep him warm as he works outside.  Blended soups are also much easier to pour into a flask at six in the morning!

Parsnip and Bacon Soup

Ingredients
1 onion
250g unsmoked back bacon (roughly 7 slices)
600g parsnips (2 large ones or 4-5 small)
1/2 large swede
80g red lentils
1 1/2 litres chicken/vegetable stock (I used one chicken stock cube and one vegetable stock cube - you only need two or it'll be too salty, you normally need three for that amount of water)


Method

1.  Dice onion and chop up the bacon whilst melting roughly a teaspoon of butter (or oil if you prefer) in a soup pan.  Fry the onion and bacon gently for five minutes.

2.  Add the roughly chopped parsnip and turnip and fry for another 5 minutes or so.

3.  Rinse the lentils and add to the pan, giving it a good mix.

4.  Add the stock, stir and bring to the boil, then simmer gently for 20-30 minutes until the lentils are cooked  and the vegetables are tender.  Check and stir a few times to make sure the lentils don't stick.

5.  Blend well and season to taste with black pepper and salt if you need it.  Serve with a swirl of cream and a sprinkle of parsley.  Enjoy!