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Spicy parsnip soup with bacon croûtons

A home-style Spicy parsnip soup with bacon croûtons made with Olive Oil and Curry Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

   In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes.

7. 7

   Season with salt and freshly ground black pepper.

8. 8

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