800 g (28 oz) parsnips, peeled and cut into small chunks

1 onion, chopped

2 cloves garlic, minced

1/2 tsp dried chilli flakes

750 ml (3 cups) hot vegetable stock

Salt and freshly ground black pepper, to taste

300 ml (1.25 cups) milk

For the Garlic Bread Croutons:

300 g (10 oz) bread cubes

4 tbsp olive oil

3 cloves garlic, peeled and crushed

2 tbsp Parmesan cheese, grated

Salt and freshly ground black pepper, to taste

Optional Garnishes:

Grated cheese

Goat cheese cubes

Toasted hazelnuts

Extra virgin olive oil drizzle

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In a large saucepan, combine the parsnips, onion, garlic, chili flakes, vegetable stock, and a pinch of salt and pepper.
Cook over medium heat for about 20 minutes, or until the parsnips are very tender.
Add the milk and blend the soup until smooth using an immersion blender. Add more milk or stock if needed to adjust the consistency.
For the croutons: Preheat the oven to 200°C (400°F). Toss the bread cubes with olive oil, crushed garlic, Parmesan, salt, and pepper. Spread in a single layer on a baking sheet and bake for 10 minutes, or until golden and crisp.
Ladle the soup into bowls, top with garlic bread croutons, and garnish with cheese, toasted nuts, or a drizzle of olive oil if desired.

Swap half the parsnips for carrots to make carrot and parsnip soup.

For a vegan version, use plant-based milk and omit the Parmesan in the croutons.

Store soup in the fridge for up to 3 days or freeze for up to 3 months.

Reheat gently with a splash of milk or stock to loosen the texture.

Croutons should be stored separately to stay crisp.