-150ml Almond Milk
-250g Lean Smoked Bacon chopped
-1 tbsp Olive Oil
-1 small Onion, chopped
-1 Apple, chopped
-650g Parsnips, peeled & chopped
-600ml Chicken Stock
-*Salt & Pepper to season
1. Heat oil in a large saucepan & fry bacon until crisp. Remove with a slotted spoon & set aside. Then fry apple pieces for 5 minutes until soft & again, set aside.
2. Add onion & parsnips to the saucepan & fry over a low heat for about 5 minutes. Add stock. Bring to the boil, reduce to simmer & cook for 30 minutes. Allow to cool a little.
3. Process the cooled onion mix in blender until smooth.
4. Return to the pan, add half the bacon & almond milk. Season well. Gently heat through for 3-5 minutes. Serve immediately with remaining bacon scattered over.
CALORIES AND MACROS PER SERVING: