Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
254
Ingredients
14 oz. (400g) parsnips
4 sprigs thyme
-
2 tbsp. garlic oil
1 tsp.Casa de Sante low FODMAP Adobo Seasoning or Chili Seasoning
-
4 ¼ cups (1L) low FODMAP vegetable stock (Massel 7s Veg Bouillon Cubes/Zoup! Good, Really Good Broth! Veggie)
3 oz. (85g) pancetta or bacon
4 tbsp. low FODMAP cream (e.g lactose free cream)
Directions
Peel and cut the parsnips into small pieces. Remove the leaves from the thyme sprigs.
Heat the oil in a large pot. Add the parsnip, half of the thyme leaves and the Adobo or Chili Seasoning, 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 or bacon 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 cream into each bowl creating a swirl in the middle. To serve, sprinkle with the pancetta crumbs and the remaining thyme leaves.
Recipe Note
Substitute bacon for pancetta.
Nutrition
Calories 254, Fat 15 grams, Carbs 39 grams, Protein 8 grams
