Spicy parsnip soup with bacon croûtons
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Dairy-freeEgg-freeNut-free
A comforting spiced parsnip soup with delicious bacon croutons sprinkled on top, a really winning combination.
Ingredients
For the soup
- olive oil: 1 tbsp olive oil
- onion: ½ onion, finely sliced
- garlic: 1 garlic clove, finely chopped
- curry powder: 1 tsp curry powder
- cardamom: 2 cardamom pods, crushed, shells discarded
- parsnip: ½ parsnip, peeled, cored and chopped
- potato: ½ small potato, peeled and chopped
- white wine: 50ml/2fl oz white wine
- chicken stock: 250ml/9fl oz hot chicken stock
- black pepper: salt and freshly ground black pepper
- chives: 1 tsp chopped fresh chives, to garnish
For the bacon croûtons
- olive oil: 2 tbsp olive oil
- ciabatta: 50²µ/1¾´Ç³ú ciabatta, cut into cubes
- lardons: 50²µ/1¾´Ç³ú bacon lardons
- black pepper: salt and freshly ground black pepper
Method
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.
