Chestnut, bacon & parsnip soup

Chestnut, bacon & parsnip soup

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(10 ratings)

Prep: 15 mins Cook: 45 mins


Serves 6
A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal265
  • fat7g
  • saturates2g
  • carbs34g
  • sugars14g
  • fibre12g
  • protein9g
  • salt1.3g
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  • 4 chopped rashers smoked streaky bacon
  • drizzle of olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 chopped onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 crushed garlic clove
  • 6 peeled and chopped parsnips



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 1 chicken stock cube
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • leaves from 4 thyme sprigs
  • 200g cooked, chopped chestnuts



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…


  1. Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later. Add the onion and garlic to the pan, stirring until tender, then add the parsnips. Cook for another 5 mins, then crumble in the chicken stock cube. Add the milk, 600ml water, the thyme and chestnuts. Cover and simmer for 30 mins until the parsnip is tender. Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.

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Comments, questions and tips

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30th Jan, 2017
This was wonderful! I had a jar of French chestnuts leftover from Christmas, and this soup was a great way to use them! The only thing I added was 1/4tsp of cayenne at the end of cooking just to 'lift' the dominant sweetness of the parsnips and bring out the savory flavors from the bacon.
9th Dec, 2016
This was delicious and I would not hesitate to make again. I followed the recipe exactly (using a 500g bag of parsnips - about 6 smallish ones) and added a little more milk to thin it out at the end. All the flavours came through well.
12th Oct, 2016
A total family favourite. Looks unpromising while cooking but tastes amazing and a real comfort food. Don't forget to add the water that's listed in the instructions and not the ingredients list and thin a little further if needed.
12th Jan, 2015
2 stars: The addition of the chestnuts gives this soup a rather daker (unfortunate) colour and I had to add at least 250ml of stock as it ressembled mashed potatoes more than soup. It could have done with more liquid. Chestnuts taste rather lost in the parsnips... will not do again.
rosemary Jacquet
17th Oct, 2018
why 6 parsnips ? Why can't recipes give a weight for the vegetables. We grow our own , and 6 of our parsnips would make soup for a month . ?
goodfoodteam's picture
23rd Oct, 2018
The parsnips in this recipe are medium-sized and the weight doesn't need to be exact. We'd suggest using the equivalent of this, so perhaps 3 if they are very big.
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