After the indulgence of Christmas, there’s something perfect about ending the year with a simple, warming bowl of spiced parsnip soup. Here we are on New Year’s Eve, and this soup offers a gentle reset – just what’s needed after a fortnight of rich food and festive treats.
The natural sweetness of parsnips pairs with warming allspice and a kick of chilli, while crispy bacon adds a satisfying crunch. It’s exactly the kind of meal that bridges the gap between Christmas excess and January’s fresh start – substantial enough to comfort, but light enough to feel healthy.
The soup comes together easily while you’re pottering about with your New Year preparations. Most of the time is just letting it simmer away on the hob, filling the kitchen with lovely spiced aromas. Everything’s readily available from the local shop, and you might even have most ingredients in the cupboard already after Christmas cooking.
Make a bigger batch if you fancy – it freezes brilliantly (just add the bacon when serving) and could be a welcome friend on those early January days when you’re craving something homemade but can’t face much cooking.
Winter Spiced Parsnip Soup
Ingredients
- 500g parsnips, peeled and sliced into coins
- 1 large onion, peeled and chopped
- 1 large baking potato, peeled and cut into cubes
- 1 teaspoon ground allspice
- 1/2 teaspoon chili flakes
- 1.5L vegetable or chicken stock
- 6 strips streaky bacon
Directions
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the fat in the pan.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add parsnips, potato, allspice, and chili flakes. Cook for 2 minutes, stirring frequently.
- Pour in the stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
- Blend soup until smooth using a stick blender or food processor.
- Crumble the reserved bacon.
- Serve soup hot, topped with bacon crumbles.
