If like me, you are in Australia then soup, stews and bowls of risotto are the only things on your mind. Well, other than lockdowns and how early is it ok to open wine 😉 This week and many other weeks to I have made a bowl of this cracking parsnip soup, topped it with bacon and about half a loaf of bread on the side and I'm in a happy place!!
Why I Love This Soup
- easy on the pocket
- quick to make
- tastes delicious
- suitable for freezing
- fancy enough for a dinner party
Right, well if that ain't enough reasons to be making a delicious bowl of parsnip soup then I don't know what is! It takes a little over 30 minutes to make - 15 of those are spent playing on your phone or entertaining the kids 😉 As there is no cream in the soup it freezes really well - just chill it completely first.
The taste is cracking - the addition of maple syrup and a splash of white wine really take it to another level. Plus, the fancy fennel frons topping and an artsy drizzle of oil/cream and you feel like you are at a 5-star restaurant!
The base of most soups is onion, garlic & stock. If you can remember this then you are on the way to making most soups. After that, it's about choosing the right vegetable, spices and/or herbs. Here, with the addition of fennel, we get some lovely anise notes along with delicious maple flavour and saltiness from the bacon at the end. It's really a no brainer to make my parsnip soup!
- parsnips - starchy like a potato but sweet like a carrot, this root veg is great for soup, purees or simply roasted
- fennel - actually a bulb and not a root veg. Slight anise flavour and once again great in soup, charred on the BBQ, pickled or in a salad raw
- onion - brown onions are the onion of choice but you could substitute shallots too
- stock - I have used vegetable stock but you could use chicken too
- maple syrup - a healthier sugar option that should still be used in moderation it adds a beautiful maple flavour to the soup
- white wine - a splash of white wine adds lovely acidity and aromatics to the soup, a new addition to my soup making process
- garlic - it's not a question of should I? It's more how many..................
How To Make Parsnip Fennel Soup
Here are a few images and simple step by steps on how to make the soup - you will find the full details and measurements in the recipe card below.
- Prepare your ingredients - peel & chop veg, measure out the liquids and have everyting ready to go
- Saute the onions & garlic in some oil & butter
- Add the chopped parsnip, fennel & maple syrup and cook for 3 minutes
- Pour in a splash of wine and allow to reduce for a couple minutes
- Add the stock and cook for 15-20 minutes until the vegetables are soft
- Blend and enjoy!
Tips/Tricks & FAQ's
Prep is the key to success in the kitchen! When was the last time you saw a high-end restaurant running around like madmen cutting up everything to order? Mise en place is the key to success and to nail this parsnip soup all you need to do is be organised!
100% you can - that's the best thing about soup is you can prepare it in advance and reheat it when ready. I would personally recommend you to fry the bacon to order though!
Yes. You can freeze all soups HOWEVER soups with cream have a greater chance of splitting or tasting a little different after freezing and reheating. Personally, I only freeze non-cream based soups and then add the cream in at the end.
The soup (minus the topping of bacon) is suitable for vegetarians. To make it vegan-friendly just omit the butter at the start and jobs done!
An alternative to fennel in the soup is brown onions. Use about 3 brown onions and caramelise them slightly and you will have a delicious parsnip and onion soup. Or even a leek would work too!
The Pawn Wine Co & Wine Pairing
Tom and The Pawn Wine Co are no strangers to my cellar or my website. I have created recipe for his Gruner Veltliner (pork & prawn dumplings) and his Sangiovese (Tuscan sausage stew). His wines are best described as approachable wines, wines best drunk with friends and perfect food wines.
What does all this mean? It means Tom doesn't make wines that are so hyper-specific or that can only be enjoyed once aged for 8 years in a perfectly controlled environment. He makes wines that represent good value for money and wines that you would be proud to open on any occasion with any food/wine snob! Don't get me wrong, I like an aged wine myself but it's refreshing to know you can pick up any of the wines from The Pawn Wine Co, crack the seal, kick back and simply enjoy it.
The Pawn Wine Co Fiano
Now that we are in winter here in Australia people tend to turn to bigger, heavier reds but I can't not drink a glass of white to start the meal off. No better way to enjoy a nice glass of Fiano on a cold day than with a bowl of warming parsnip soup!
Fiano hails from Southern Italy but these days, like many Italian grapes we are seeing some great varietals coming out of South Australia. The wine has notes of pear, citrus, hazelnuts with just the right amount of acidity, a nice savoury finish and for $26 ($20.80 if you are a club member) it's 100% bang for your buck. Try a glass with my parsnip soup or keep a few cold in the fridge for when it warms up and trust me you will be happy!
Alternative Soup Recipes
Fell in love with my tasty parsnip soup? Then, check out these other delicious soup recipes on my site and fellow food bloggers sites too - enjoy!
Dried Porcini Mushroom Soup by Yours Truly
Broccoli & Potato Soup by Alexandra Cook of "It's Not Complicated Recipes'
Coconut Corn Soup by Yours Truly
Vegan Curried Butternut Pumpkin Soup by Shilpi Karner of "Between 2 Kitchens"
Mexican Soup with Chicken and Vegetables by Andrea Geddes of "The Cooking Collective"
Pea & Ham Soup by Yours Truly
20 Minute Tom Yum Soup by Jaimie Archer of "Jaimie Eats"
Happy Cooking & Happy Eating Friends!!
- 700 g parsnips
- 1 fennel
- 1 tbsp maple syrup
- 1.5 liters vegetable stock
- 2 cloves garlic
- 1 brown onion
- 60 ml white wine
- 30 g butter
- 2 tbsp olive oil
- fennel fronds
- 3 slices streaky bacon
- Chef Knives
- Chopping board
- measuring/weighing utensils
- large saucepan
- frying pan
- wooden spoon/spatula
- Peel the parsnip and chop into bite-sized pieces
- Dice the onion and chop the fennel into bite-sized pieces
- Cook the onion on low-medium heat in butter and oil for approx. 3 minutes or until soft and translucent
- Add the fennel, parsnips, maple syrup and salt and cook for a further 3 minutes
- Add the white wine and cook for 2 minutes or until reduced
- Pour in the vegetable stock and cook for 15-20 minutes or until vegetables are soft
- Blend and serve with above garnishes if using
- Cut the bacon into lardons and fry in oil until crispy – approx. 4 minutes
- adding the wine is optional but I like the extra flavour the wine brings to the dish
- always taste and adjust your soup for seasoning at the end – add salt during the cooking but taste after blending. Remember you can always add but you can’t remove it!
- the soup will last for 3-4 days in the fridge and can also be frozen (without the garnish) in airtight containers
- fennel fronds are the leafy bits on the top of the fennel – they look a little like dill