This is one of my favourite soup recipes and it really does bring out the flavours of your white root vegetables. Parsnip is so underrated, and if you haven’t tried white sweet potato before, you’re going to love it. Just remember it’s got a purple skin, so look out for it in the supermarket. We all love this soup topped with crispy bacon and that distinct flavour of fresh thyme sprinkled on top.
White Vegetable Soup
- 3 large parsnips cut into cubes
- 600 grams white sweet potato cut into cubes
- 1/2 cauliflower head cut into cubes
- 1 onion peeled cut into chunks
- 1 bulb of garlic halved
- 2 tins of cannellini beans drained and rinsed
- 8 springs of fresh thyme remove leaves from stem
- 6 Slices of smokey bacon, diced
- Bake the parsnip, sweet potato, cauliflower, onion and garlic for approximately 45 minutes at 180 degrees C / 350 degrees F. No oil is required because we want to cook them but not turn them golden, or it will not remain white. If they start to colour, cover with a sheet of parchment paper.
- Once cooked, place the cooked vegetables in a large pot. Remove the garlic bulbs from the skin before adding.
- Add all the remaining ingredients to the pot and simmer for approximately 15 min.
- Season well.
- Puree the soup in the pot then serve with some fresh thyme leaves sprinkled on top.
- Pan fry bacon until crispy, and add on top of each serving.