By Claire
Nutritional Info(100g)
- Olive oil
- Garlic
- Parsnips
- Chilli
- Vegetable stock
- Double cream
- Black pepper
- Bread
- Olive oil
- Gruyère
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes
- ½ tsp dried red chilli flakes, plus extra to serve
- 1 litre/1¾ pints hot vegetable stock
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
For the croûtons
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.
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