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Parsnip and Chilli Soup with Smoky Chilly Crumbs

Super tasty, the perfect winter warmer before a feast or just on its own.

INgredients

Serves 6

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:

INSTRUCTIONS

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

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