Even though this soup contains bacon and root vegetables, it has a delicate flavour that makes it an appealing first course at any time of the year. Rich in B-complex vitamins, it is also low in fat and contains a good amount of fibre. Serve with crusty wholegrain rolls.
For a thicker soup, use floury potatoes such as King Edward or Maris Piper. They will fall apart as they cook and thicken the soup. * Vary the vegetables to use what is in season. Green beans are an excellent alternative to the celery, and turnips can replace the parsnips. Other suitable vegetables include carrots, courgettes, fennel and peppers.
White fish such as haddock is an important source of good-quality protein. On a weight for weight basis, white fish provides similar amounts of protein to that found in lean meat. * Potatoes do not have as much vitamin C as some other vegetables, but they are an important source because of the large quantity normally eaten. * Celery was originally grown as a medicinal herb, only being used as a cooked vegetable and salad ingredient in the late 17th century. Green celery contains beta-carotene, which the body converts into vitamin A.
Excellent source of niacin, vitamin B1, vitamin B6. Good source of selenium. Useful source of folate, potassium, calcium, vitamin B12, vitamin C.
This was just delicious - the flavours combined really well, didn't have any parsnips to hand so used carrots instead. Such a tasty recipe though. - 06 Feb 2011
Used different ingredients. I wanted to spice mine up a little so added a couple teaspoons of cayenne pepper - went really well - nice and warming on a chilly night. - 06 Feb 2011
Delicious soup for a wintery day, I omitted a parsnip, used panga fish and added some chilli flakes. Next time I would shorten the cooking time for veggies to leave that soft crunch. I liked particularly the lemon hint. - 28 Feb 2018