Roast Parsnip and Apple Soup With Crispy Bacon
Prep time
Cook time
Total time
Crispy, salty bacon gives this sweet, warming Parsnip and Apple Soup a real tough edge that will give you a little boost to get through the rest of the cold and miserable months.
Serves: 2
  • 4 parsnips (sliced length ways)
  • 3 small apples (cored and roughly chopped)
  • 2 garlic cloves (peeled and sliced)
  • 1 red onion (peeled and diced)
  • A generous drizzle of olive oil
  • 500ml boiling water
  • 1 Paleo friendly vegetable stock cube
  • 2 rashers bacon
  • Salt and pepper to season
  1. Pre-heat your oven to 160 degrees.
  2. Place the parsnips and apples on a baking tray, drizzle with olive oil and season well before placing into your oven to roast slowly.
  3. Meanwhile chop your onion and garlic and prepare your stock.
  4. When your parsnips and apples are soft (should take around 20 minutes) you can start to fry your onions and garlic in the olive oil. Add a little salt to the onions to help them sweat. When golden, add the apples and parsnips and fry for a further couple of minutes before adding the stock.
  5. Fry or grill your bacon until crispy and set aside.
  6. Bring the soup to the boil and then turn off the heat and blend. I used a hand blender. Taste and add extra salt or pepper according to taste. Don’t forget the bacon will add salt so go easy on the salt.
  7. Chop your bacon into tiny pieces.
  8. When you’re happy with the seasoning, spoon into two bowls and drizzle with olive oil for extra richness and finish with a rasher of crumbled crispy bacon in the centre of each bowl.
* Please note that a blender or food processor is required for this recipe.
Recipe by Primal Eye at