This easy parsnip soup is made extra-filling with the addition of chunky croûtons. Add the Gruyère if you want a touch of luxury.
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