Super tasty, the perfect winter warmer before a feast or just on its own.
For the soup:
- 2tbsp olive oil
- 1 onion, chopped
- 1 small leek, chopped
- 1 red chilli
- 700g/ 1lb 9oz parsnips, peeled and chopped
- 1 lime, zest only
- 1 litre/ 1 ¾ pints vegetable stock
- 150ml double cream (optional)
For the topping:
- 1 knob of butter
- 1/2 jar Smoky Chilli Nuts, chopped
- 2 handfuls breadcrumbs
Make the soup:
Heat the oil in a pan and cook the onion, leek and chilli for 5 minutes until softened.
Add the parsnips, lime zest, stir well and cook for 2 minutes.
Add the vegetable stock, bring to the boil and simmer for 15-20 minutes.
Remove chilli from soup, split in half and remove the seeds and stalk.
Liquidize the soup in a blender with the chilli until smooth.
Return the soup to a clean pan and add the cream (if using).
Stir well, season to taste and heat through gently.
Now top it off:
Melt the butter in a large non-stick frying pan.
Add the breadcrumbs and chopped nuts and fry, stirring frequently, for 4 or 5 minutes until golden and crispy.
Serve the soup topped with the crispy crumbs.
We hope you enjoy cooking this recipe – if you have any comments or would like to share your own please go to the recipe section of our website www.olivesetal.co.uk/recipes