1. Fry the bacon until it becomes crispy
2. Remove the bacon from the pan and add the onion and garlic. We mix
3. Add the parsnip and let it soften for 5 minutes
4. Crumble the cube and add the milk and chestnuts
5. Cover the pan, lower the heat and let all the ingredients simmer for 30 minutes.
6. Add the thyme, salt and pepper
7. With the help of a blender, puree the ingredients into a soup and divide it into bowls.
8. Chop the bacon and garnish.
Saturated fat: 1.5g
Vegetable fibers: 0.7g