- 200g fat bacon cut into 1cm pieces
- 1 level tsp ground turmeric
- 2 medium parsnips, peeled and chopped the same size as the bacon
- 2 medium onions, peeled and chopped
- 4 cloves of garlic, peeled and chopped
- 2 sticks of celery, chopped
- 1 large potato peeled and chopped
- 12-15 cooked chestnuts, vac pac
- 1 x 10g vegetable stock cube
- salt & black pepper
- Spiced Oil
- 6 tbsp extra virgin olive oil, roughly
- 1 tbsp very finely chopped fresh ginger
- 1 tsp madras curry powder
- ½ tsp cumin seeds
- ½ tsp ground allspice
Heat a large saucepan and add the bacon, cook for 2-3 minutes until the fat runs.
Add the parsnips and really brown well, then add the turmeric.
Add the onions, garlic, celery and potatoes and cook for a few more minutes.
Add the stock cube and just cover with water then bring to the boil and simmer for 15-20 minutes, or until the veg is cooked.
Add the chestnuts and cook for 5 minutes to soften.
Remove from the heat and gently break up the soup with a potato masher so you have a chunky but not too smooth soup. Leave quite rough.
To make the oil, heat 2 tbsp of the oil and add the ginger gently cook for 2-3 minutes.
Add the spices and cook again for a couple of minutes, do not burn.
When ready spoon straight into the cold oil and stir well.
Re season with salt and pepper and serve with crusty baguette.
Spoon the oil over the soup.