less than 30 mins
10 to 30 mins
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For the soup, heat the oil in a frying pan and cook the onion and garlic until softened.
Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato.
Add the white wine to the pan, bring to the boil and simmer until reduced by half.
Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper.
For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl.
In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper.
To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives.