Soup is a great healthy meal, and this creamy recipe is filling and full of flavour. 


  • 60g butter

  • 1 onion, chopped

  • 600g parsnips, peeled and chopped

  • 2 potatoes, peeled and chopped

  • 2 cloves garlic, peeled and chopped

  • 1.25L chicken stock

  • 4 bacon rashers, finely chopped

  • 125ml (½ cup) Anchor Pure Cream, plus extra to serve

  • 3 tbsp chopped chives


  • 1.

    Melt half of the butter in a large pan over a medium heat. Add the onion and stir regularly for 5 minutes or until it softens. Add the parsnip, potato and garlic and stir to combine. Pour in the stock, increase the heat to high and bring to the boil.

  • 2.

    Once the soup has reached the boil, reduce the heat to medium, and simmer for 30 minutes or until the potato and parsnip become tender. Remove from the heat and allow the soup to cool for 10 minutes.

  • 3.

    While the soup is cooling, melt the remainder of the butter in a small fry pan over a medium heat. Add the bacon and fry for 4-5 minutes or until crispy. Transfer the bacon onto plate lined with paper towel to drain any excess oil. Set aside.

  • 4.

    Once the soup has cooled, use a hand blender to blitz the soup until completely smooth. Pour in the cream, season with salt and pepper, and then stir to combine.

  • 5.

    To serve, divide the soup among serving bowls and drizzle each bowl with a small amount of extra cream, the crispy bacon bits and the chopped chives.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 661kj
  • Fat Total 39g
  • Saturated Fat 20g
  • Protein 17g
  • Carbohydrate 61g
  • Sugar 15g
  • Sodium 682mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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