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Potato and Parsnip Soul (with Bacon and Chilli Oil)

Course: Soup
Cuisine: Australian


  • 2 large potatoes; skin peeled and diced
  • 2 parsnips; skin peeled and diced
  • 1 medium onion; chopped
  • 1 garlic clove; crushed
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 5 thyme sprigs including garnish
  • 1 litre vegetable stock chicken stock works great too
  • 150 ml milk
  • Salt to season
  • Black pepper; to season
  • 150 gms bacon; finely chopped
  • Chilli oil I used crispy prawn head chilli oil


  • In a large stock pot, heat the oil and butter. Add the garlic and onions; sauté till the onions are softened.
  • Then add the potatoes, parsnip and 3 thyme sprigs; mix well to combine and add the stock. Bring to boil, then lower heat and cook covered till the veggies are cooked well and mushy.
  • Once the veggies are cooked, turn off heat and allow to cool lightly before blending the whole mixture.
  • Return to heat and add the milk; taste and season with salt and pepper.
  • In another pan, add the chopped bacon and sauté on low heat till crispy. No extra oil is required as the bacon releases enough oil.
  • Ladle the soup into bowls and garnish with bacon, chilli oil and thyme.