This easy, creamy parsnip soup is made extra-filling with the addition of chunky croûtons. Start with the basic 4-ingredient recipe, and take it from there. Add the gruyère if you want a touch of luxury, or try adding some cooked ham hock or crisp fried bacon.
For this recipe you will need a blender.
- 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
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.
This parsnip soup will freeze brilliantly (without the croûtons) for up to three months.