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Spicy parsnip soup with bacon croûtons

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Lesley Waters

From Ready Steady Cook

Method


  1. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened.

  2. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato.

  3. Add the white wine to the pan, bring to the boil and simmer until reduced by half.

  4. 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.

  5. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl.

  6. 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.

  7. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives.

Ingredients

For the soup

  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 1 garlic clove, finely chopped
  • 1 tsp curry powder
  • 2 cardamom pods, crushed, shells discarded
  • ½ parsnip, peeled, cored and chopped
  • ½ small potato, peeled and chopped
  • 50ml/2fl oz white wine
  • 250ml/9fl oz hot chicken stock
  • salt and freshly ground black pepper
  • 1 tsp chopped fresh chives, to garnish

For the bacon croûtons

  • 2 tbsp olive oil
  • 50g/1¾oz ciabatta, cut into cubes
  • 50g/1¾oz bacon lardons
  • salt and freshly ground black pepper

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