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Parsnip, Bacon & Coconut Milk Soup

 
Well & Truly Off The Grid
Last Post by Toodles 5 months ago
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Toodles
 Toodles
(@toodles)
Famed Member Contributor
Joined: 4 years ago
Posts: 2734
Topic starter 19/12/2025 8:57 pm   [#2678]

First let me say, I am only a cook because I am human and like to eat and enjoy my food; my methods are my own and you may well have preferences for other ways to accomplish the cooking of such a dish!

This recipe is my own and was prompted by the almost giveaway price of bags of parsnips at Lidl today.

 

I used: 10-12 parsnips.

10 rashers of smoked back bacon.

1 vegetable stock cube.

A pint of boiling water.

Half teaspoon of mixed herbs.

Half teaspoon of Herbes de Provence.

1 tin of full fat coconut milk.

Knob of butter and a little olive oil optional but I added this at the start of cooking.

Method:

Scrub parsnips (no need to peel if clean skinned) then top and tail them. Chop finely as you have the patience for. Place in large cast iron casserole or similar, add 1 pint of hot stock, cover and bring to boil, simmer for ~15 minutes until soft.

During this time, chop up bacon into small squares and cook in a saucepan until most of the fat and liquid has dried away - put aside ready to add. Stir to blend the pieces of parsnip and start to mush them then add the herbs and bacon. Simmer for 15-20 minutes then turn of heat. (Solar energy powered induction hob, Natch) Give a good stir to blend and further mush the mix then add the tin of coconut milk -serve. The above makes 8 very generous portions and will freeze well if required.

Of course, with a home fitted with a heat pump, the need for such heart warming nosh is less crucial than when we had just one room heated by fossil fuel - but it is still delicious and healthy! Regards, Toodles.


Toodles, heats his home with cold draughts and cooks food with magnets.


   
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