3 large parsnips

1 medium white onion

3 celery sticks

4 cloves of garlic

2 red chillies

Salt and pepper 

1-litre of vegetable stock

140g pancetta

100g parmesan 

4 tbsp olive oil


Peel and chop all the vegetables and add to a large saucepan with a splash of oil. 

Cook for 5-10 minutes, then add the crushed garlic, chilli, salt and pepper. 

Add the rind from the parmesan cheese and pour over the stock. 

Cook the soup until the vegetables are soft and tender. 

Add the parmesan cheese and blend until smooth. 

Then heat a non-stick pan and cook the pancetta with chopped chilli and a tablespoon of olive oil. 

When the pancetta is crispy remove from the heat and spoon into the middle of each bowl of soup.

Products Used:

MasterClass Lightweight 4 Litre Casserole Dish with Lid - Metallic Blue

MasterClass Induction Ready Non-Stick 26cm Frypan

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Soft Grip Nylon Cooking Spoon

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass West Blade Handheld Stainless Steel Cheese Grater with Handle - Fine Holes