Parsnip soup with giant gruyere crutons

Really simple winter warmer....

Serves 4

Preheat oven to 200c or 180c fan

Ingredients

1tbsp olive oil

2 garlic cloves

600g/1lb 5 oz parsnips peeled and cut into cubes

1/2 tsp dried chilli flakes

1 litre / 1 3/4 pts hot veg stock

200m / 7floz cream (or milk if being good)

Salt and pepper 

Giant Croutons

4 slices of sourdough or baguette 

1 tbsp olive oil

55g / 2oz gruyere cheese finely grated

Method

Heat oil in a saucepan. Add parsnips and saute with the lid on with a gentle heat for 4-5 mins.

Add garlic and chilli flakes stir through.

Pour in the stock and bring to a simmer for 20 mins.

If making crutons, use a pastry brush to brush oil over the bread, sprinkle with gruyere cheese and bake for 5 - 10 mins until crisp and golden

Blend or blitz the soup and season with salt and pepper and serve with a circle of cream and sprinkle with extra chilli flakes if desired

Serve with crutons 

Enjoy!