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Delicious pieces of salty bacon add a meaty touch to this hearty thyme-infused soup.
Preparation Time: 20 - 30 minutes
Cooking Time: 25 minutes
Serves 4
3 rindless bacon rashers, finely chopped
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1 tsp fresh thyme leaves
1L (4 cups) salt-reduced vegetable stock
250ml (1 cup) water
6 (about 1kg) parsnips, peeled, cut into 2cm pieces
80ml (1/3 cup) thickened cream
Fresh thyme leaves, to serve
8 x 1.5cm-thick slices sourdough baguette (French breadstick), toasted
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1st Keep
 jenellebaur
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