1 tbs olive oil
4 bacon rashers, coarsely chopped
1 onion, coarsely chopped
2 garlic cloves, crushed
1 tsp fresh thyme leaves
4 cups vegetable stock
1 cup water
500g parsnip, cut into 2cm pieces
500g potatoes, cut into 2cm pieces
1/3 cup thickened cream
Heat the oil in a large saucepan over medium heat. Add the bacon, onion, garlic and thyme and cook until the onion is soft. Add the stock and the water, and bring to the boil. Reduce heat to medium, add the parsnip and potato and simmer, partially covered for 15 minutes or until vegetables are tender. Set aside for 10 minutes to cool.
Blend the soup mix until smooth and return to saucepan. Heat the soup over a low heat. To serve ladle soup among bowls and drizzle the cream over the top. Sprinkle some extra thyme leaves on top if desired.