Parsnips are sweet and tasty and, cooked up with sun-dried tomatoes, bacon and onion, they make a fabulous winter soup.

Ingredients

• 750 grams parsnips, peeled and roughly chopped
• 1 large floury potato, peeled and roughly chopped
• 1 onion, peeled and finely chopped
• 4 rashers lean rindless bacon, finely chopped
• 1 teaspoon minced garlic
• 6 cups chicken stock
• 6 sun-dried tomato halves in oil, well-drained
• ½ cup cream or sour cream, optional
• garnish
• 4 rashers rindless bacon, finely diced
• 4 sun-dried tomato halves in oil, well drained
• ¼ cup walnuts, chopped, optional
• 2 tablespoons chopped fresh parsley

Method

1. Turn the slow cooker on to low to pre-warm while preparing the ingredients.
2. Into the slow cooker put the parsnips, potato, onion, bacon, garlic, stock and sun-dried tomatoes and stir to mix evenly. Cover with the lid.
3. Cook on low for 5-6 hours or on high for 3-4 hours or until the parsnips are tender. Cooking time will vary considerably with the age of the parsnips - older parsnips are much woodier and will take longer to cook.
4. Puree the soup in a food processor or blender or through a mouli until smooth. Return to the slow cooker and stir in the cream or sour cream if using. Season with salt and pepper.
5. For the garnish, cook the bacon in a dash of oil until crispy and brown. Drain on absorbent paper. Finely dice the sun-dried tomatoes and toss with the bacon, walnuts if using and parsley.
6. Serve the soup sprinkled with a little of the garnish and accompanied with feta croistini.