Bacon-Topped Parsnip & Leek Soup

Bacon-Topped Parsnip & Leek Soup

You Won’t Be Salty We Leeked This Recipe!

Yield: 4 portions, 1 cup each
Prep Time: 30 min.
Cook Time: 25 min.
Dose: 10 mg. per bowl, 40 mg total
Recommended: Tincture OR Syringe


  • Parsnip, roughly chopped — 8 oz
  • Leeks, washed & roughly chopped — 4 oz
  • Celery, washed, peeled, chopped — 3 oz
  • Garlic, minced — 3 cloves
  • Shallot, minced — 3 oz
  • Thyme Sprigs, leaves only — 3-4 sprigs
  • Coconut Cream — ½ cup
  • Parmigiano Reggiano, grated — 1 Tbsp per serving
  • Bacon, cooked until crispy — ½ lb pre-cooked
  • White wine — 1 cup
  • Butter — 2 Tbsp


  1. Soup/Stockpot x2
  2. Teflon/Nonstick pan & rubber spatula
  3. Blender OR food processor
  4. Baking tray
  5. Fine mesh strainer
  6. Measuring cups and spoons
  7. Cutting board & knife
  8. Kitchen spoon & Whisk
  9. Ladle & bowls to serve


  1. Preheat your oven to 425°F. While waiting, prep your ingredients. Having everything prepared makes the process easier.
    1. Parsnips: wash, cut off the top, then chop it up into rough chunks.
    2. Leeks: cut off the root, then slice the entire stalk in half (the long way). Wash between each leaf thoroughly, making sure to rinse any hidden dirt.
    3. Celery: wash the stalks well, then peel off the skin using a potato peeler. Removing the outer strings will make blending the celery easier.
    4. Shallots & garlic: peel and mince as small as possible.
    5. Thyme: Take 3-4 sprigs and pick the leaves as best you can. Avoid using the stems (sound familiar?)
    6. Bacon: chop the bacon into short strips, then cook them in a non-stick pan on medium heat to render the fat and crisp up the bacon bits. Keep them cool until the soup is done, then reheat the bacon in the oven just before serving.
  2. Toss your parsnips in some light olive oil and salt, then place them on the baking tray and into the oven. Bake this for 10-15 min, or until the parsnips gain some color.
  3. Set your stockpot on the stove to high heat and add the butter. Allow it to melt before adding the shallots, garlic, leeks, celery, and white wine; cover the pot and let this mixture boil as the parsnips roast in the oven.
  4. When the parsnips are done roasting, pull them from the oven and add them to the soup pot. Immediately add your vegetable stock, 1 Tbsp of salt, and bring to a boil. Cook the soup for another 15 minutes before blending.
  5. Working in batches, use a blender or food processor to puree your soup. Transfer the pureed soup into a clean soup pot to reheat before serving.
  6. If you find that your soup is too thick, add about ½ to 1 cup of water to loosen the consistency.
  7. As the soup starts to reheat, add your tincture or syringe distillate to the coconut cream to make the infusion. Warming the cream before this process will help make it easier. Once infused, add the cream to the soup, mixing well with a whisk.
    1. If using a syringe, add 0.05 mL OR roughly 1 rice grain-sized dot of concentrate (~50 mg. total). Stir it into the coconut cream, and make sure it dissolves fully.
    2. If using drops, add 1 mL of the concentrated tincture (1 full dropper = 40 mg. total) OR 2 mL of the Red Line tincture directly into the cream and mix it well.
  8. Briefly reheat the bacon bits in an oven. Use it to top off the soup, along with the grated Parmigiano cheese.
  9. You’re ready to eat!