Turnip & Bacon Soup (Irish)

This humble Irish soup proves you don’t need a long ingredient list to make something deeply satisfying.

Bacon fat from rendering the meat becomes the base for sautéing onions until they turn golden and sweet.

Chunky turnips and potatoes go straight into the stock and simmer until they practically melt into the broth, creating a thick, hearty texture.

Adjust the seasoning at the end with salt and pepper, then ladle into deep bowls and serve with crusty bread for soaking up every drop.

Pro Tips

• Use streaky bacon with good fat content; the rendered fat is what gives this soup its rich, smoky backbone
• Chop the vegetables into uniform pieces so they cook evenly and finish at the same time
• Don’t rush the simmering; cook gently until the vegetables are completely soft and starting to break down
• This soup thickens as it sits; thin with a bit more stock when reheating if needed