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
• 1 litre/1¾ pints hot vegetable stock
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 3 thick slices good bread
• such as sourdough
• cut into 2.5cm/1 inch pieces
• 1 tbsp olive oil
• 55g/2oz Gruyère cheese
• finely grated (optional)

Directions

• 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.