Parsnip Fennel Soup

🧂 Ingredients

• 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
• cream

Instructions

• 1 Peel the parsnip and chop into bite-sized pieces
• 2 Dice the onion and chop the fennel into bite-sized pieces
• 3 Cook the onion on low-medium heat in butter and oil for approx. 3 minutes or
  until soft and translucent
• 4 Add the fennel, parsnips, maple syrup and salt and cook for a further 3 minutes
• 5 Add the white wine and cook for 2 minutes or until reduced
• 6 Pour in the vegetable stock and cook for 15-20 minutes or until vegetables are
  soft
• 7 Blend and serve with above garnishes if using
• 8 Cut the bacon into lardons and fry in oil until crispy – approx. 4 minutes

Nutrition Info