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Parsnip Ginger & Cumin Soup Topped with Pancetta & Chestnuts

Made in my brand new @bekogb Soup Maker, my speedy and delicious Parsnip Ginger & Cumin Soup Topped with Pancetta & Chestnuts


I thought this was a lovely seasonal soup that would make a lovely starter or lunch over the festive period. I have included a few extra toppings which I thought worked really well and made it a little more special, but the soup on its own is still worth making. It was my first time using a soup maker and what I liked best about it was that it was easy, quick and used very little washing up. Looking forward to making more.


500g Parsnips - chopped

3 cloves garlic - roughly chopped

2 onions - peeled and quartered

2 teaspoons of grated ginger

1-2 teaspoons ground cumin

800 ml stock

Salt and pepper

Optional Toppings

70g pancetta or bacon lardons

8 cooked Chestnuts

Sage leaves (optional)


Place everything in the Beko soup maker. Switch to the blended soup option. Let the soup maker do the hard work! Check for seasoning and your soup should be piping hot in just 30 minutes.

If you don’t have a soup maker :-

Fry the onion and garlic in a little oil until soft. Add all of the other ingredients and simmer for 30-40 minutes. Blend, season and serve.

Pan fry the pancetta until golden. Roughly chop the Chestnuts into the pan and warm through. I then quickly crisped up some sage leaves in the bacon fat for garnish.



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