Bacon and turnip soup

Back to work next week so starting to think of ideas for things to bring for lunch. Here’s a delicious easy soup I’ve made a few times during the summer.

INGREDIENTS:

2 cloves of garlic
1 medium turnip
4 carrots
200g bacon lardons or pancetta
1 litre stock (I used homemade chicken stock but chicken or vegetable stock with stock cube would be fine).
2 teaspoons olive oil
2 tablespoons of fresh parsley

STEPS:

1. Peel and crush garlic.
2. Wash and peel turnip and carrots and chop.
3. Heat saucepan and fry lardons and garlic for a few minutes.
4. Add vegetables.
5. Finely chop the parsley and add with the stock to the saucepan. Add salt and black pepper if desired.
6. Bring soup to the boil, turn down and simmer with lid closed for 20 minutes.
7. Use a blender to liquidize the soup. Add more water at this stage if soup seems too thick.
8. Serve with dairy free brown bread or crackers.