Creamy parsnip soup with chunky croutons! The perfect comforting dish for the darker evenings
What you'll need:
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 600g parsnips, cut into 1cm/½-inch cubes
- ½ tsp dried red chilli flakes, plus extra to serve
- 1 litre hot vegetable stock
- 200ml double cream
- salt and freshly ground black pepper
For the croûtons
- 3 thick slices good bread, such as sourdough, cut into 2.5cm pieces
- 1 tbsp olive oil
- 55g Gruyère cheese, finely grated (optional)
Method:
- Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.
- Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender.
- Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden.
- Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.