Parsnip Soup With Thyme & Pancetta
Indulge in the world of comforting flavors with our parsnip soup with thyme and pancetta recipe. This hearty soup is the perfect company on those chilly evenings when all you want is a warm bowl of goodness. The amazing combination of earthy parsnips, aromatic thyme, and crispy pancetta takes your taste buds on a delightful adventure.
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And guess what? It’s not just delicious but also loaded with nutrients for a healthy boost. So, ready to learn how to whip up this culinary masterpiece – the parsnip soup with thyme & pancetta? Let’s get started!
Why you’ll love this recipe
- Nutritious and Tasty: This soup is a powerhouse of essential nutrients derived from parsnips and thyme, wrapped in a delectable taste that’s sure to please your palate.
- Easy to Make: Despite the gourmet feel of this soup, it’s surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions.
- Comforting and Filling: The warmth and richness of this soup offers a deeply comforting eating experience, making it a satisfying meal on its own.
- Versatile: It pairs well with a variety of dishes, allowing you to incorporate it into any meal plan. Whether it’s alongside a hearty sandwich or a light salad, this soup adds a delightful touch to your menu.
What is Pancetta?
Pancetta is an Italian-style bacon that is cured with salt, spices, and sometimes sugar, and then aged for a few months. Unlike traditional bacon, it’s not smoked, resulting in a robust, salty flavor that makes it a versatile ingredient in a variety of dishes. It’s often used in Italian cooking for adding a punch of flavor and a satisfying crunch to recipes, enhancing everything from pasta sauces to soups, like our delectable parsnip soup.
Ingredients
- Parsnips – fresh is best as frozen ones often have extra water.
- Medium onion – brown (or white) onions work well for this.
- Garlic cloves – fresh is best if you can.
- Sprigs of thyme
- Olive oil
- Ground cumin
- Vegetable stock
- Pancetta – I prefer sliced pancetta over the cubed but this recipe works well with the cubed version.
- Oat cream
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
If you can’t find the main ingredients or if you’re catering to specific dietary preferences, here are a few substitutions you can consider:
- Parsnips: Carrots are a great substitute for parsnips. They have a similar texture and sweetness, making them a suitable replacement in this soup recipe.
- Medium Onion: In absence of onions, you can use leeks or shallots. They both offer a similar flavor profile to onions, albeit a bit milder.
- Garlic Cloves: If you’re out of garlic or need an alternative, try garlic powder or granulated garlic. As a general rule, use 1/8 teaspoon of garlic powder or granulated garlic for every clove of fresh garlic in the recipe.
- Pancetta: You can use different types of bacon in place of pancetta if you can’t get it at the store but it does have an amazing and unique taste.
Instructions
Begin by peeling and cutting the parsnips into small, bite-sized pieces. Next, finely chop the onion and thinly slice the garlic. Lastly, gently remove the leaves from the sprigs of thyme.
In a large pot, heat the oil and sauté the onion and garlic for 1 minute. Next, add the parsnip, half of the thyme leaves, and the ground cumin, and continue frying for another 2 minutes. Pour in the vegetable stock and bring it to a gentle boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld together.
While you heat a dry frying pan, crisp up the pancetta for around 5 minutes. Once it’s ready, transfer the crispy pancetta to a kitchen towel to remove any excess fat, then finely crumble it.
Take the soup off the heat and blend it with a hand blender until it reaches a smooth consistency. Add salt and pepper to taste.
Divide the soup evenly into 4 bowls and gently spoon 1 tablespoon of oat cream into each bowl, creating a beautiful swirl in the center. To add an exquisite touch, sprinkle the pancetta crumbs and the remaining thyme leaves before serving. Enjoy this delightful dish!
Recipe tips
- Perfect Pancetta: For even crispier pancetta, try baking it in the oven at a low temperature. This method allows you to cook it evenly without burning.
- Boost the Flavor: Infuse extra flavor into the soup by roasting the parsnips before adding them to the pot. This little tweak can create a depth of flavor that goes a long way.
- Consistency Control: If you prefer a chunkier soup, blend only half and leave the rest as it is. If you like it smoother, blend it for longer.
- Making Ahead: This soup tastes even better the next day, as the flavors have more time to meld together. You can make it a day in advance and store it in the refrigerator for a quick and easy meal.
Storage & reheating
This parsnip soup can be stored in the refrigerator for up to 4 days. To do this, allow the soup to cool completely before transferring it to an airtight container. When you’re ready to enjoy it, reheat the soup over medium heat on the stove, stirring occasionally until hot.
If you want to freeze the soup for later use, let it cool completely before placing it in a freezer-safe container. Remember to leave some space at the top as the soup will expand when frozen. The soup can remain in the freezer for up to 3 months. To use, thaw it overnight in the refrigerator and then reheate over medium heat on the stove until hot.
In both cases, you may need to add a little water or stock when reheating, as the soup can thicken upon standing. Stir well to ensure it’s evenly heated before serving.
Recipe FAQ
Can I use a different type of cream instead of oat cream?
Yes, you can substitute oat cream with any non-dairy cream or regular dairy cream if you’re not vegan. Some options include soy cream, almond cream, or regular heavy cream. The choice depends on your dietary preferences and the flavor you want to achieve.
Can I make this soup without pancetta?
Absolutely! If you’re vegetarian or don’t eat pork, you can omit the pancetta. The soup will still be delicious. For an extra crunch, you can add some toasted croutons or roasted nuts on top.
Can this soup be made in a slow cooker?
Yes, you can make this soup in a slow cooker. Add all the ingredients except for the cream and pancetta, and cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup, add the cream, and top with crispy pancetta (or alternative) before serving.
What other herbs can I use instead of thyme?
If you don’t have thyme on hand, other herbs such as rosemary, sage, or parsley could work well in this soup. Remember, each herb will give a different flavor profile, so choose according to your preference.
How can I make this soup spicier?
If you prefer a bit of a kick in your soup, you can add a pinch of chili flakes or a dash of hot sauce before blending. Be sure to add little by little, tasting as you go, to ensure you don’t make it too spicy for your liking.
Parsnip Soup with Thyme and Pancetta
Make this delicious seasonal soup complete with salty pancetta to use up those Christmas parsnips
Ingredients
- 14 oz. (400g) parsnips
- 1 medium onion
- 2 garlic cloves
- 4 sprigs thyme
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 4 ¼ cups (1L) vegetable stock
- 3 oz. (85g) pancetta
- 4 tbsp. oat cream
Instructions
- Peel and cut the parsnips into small pieces. Chop the onion and finely slice the garlic. Remove the leaves from the thyme sprigs.
- Heat the oil in a large pot and fry the onion and garlic for 1 minute. Add the parsnip, half of the thyme leaves and the ground cumin, fry for another 2 minutes. Add the vegetable stock and bring to the boil, then lower the heat and simmer gently for 10 minutes.
- Meanwhile, heat a dry frying pan and fry the pancetta until crispy, for approximately 5 minutes. Once ready, transfer the crispy pancetta onto a kitchen towel to drain off the fat, then crumble the pancetta as finely as possible.
- Remove the soup from the heat and puree to a smooth consistency with the hand blender. Season with salt and pepper to taste.
- Divide the soup between 4 bowls and spoon 1 tablespoon of oat cream into each bowl creating a swirl in the middle. To serve, sprinkle with the pancetta crumbs and the remaining thyme leaves.
Notes
This parsnip soup can be stored in the refrigerator for up to 4 days. To do this, allow the soup to cool completely before transferring it to an airtight container. When you're ready to enjoy it, reheat the soup over medium heat on the stove, stirring occasionally until hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 369mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 8g
