Creamy Parsnip and Leek Soup

Preheat the oven to 200°C/180°C fan. Peel and chop the parsnips and potatoes. Chop the onion. Wash, trim and finely slice the leeks (make sure to remove any grit from in between the leaves).

Heat a pot over a medium-high heat with a generous drizzle of oil. Fry the parsnip, potatoes, leeks and onion with a generous pinch of salt for 5 min. Add the measured water, vegetable stock cube and black pepper. Bring to a boil. Cover, reduce the heat to low and simmer for 20 min.

Meanwhile, slice the ciabatta. Clean and slice the mushrooms. Chop the chives. Peel and finely chop or crush the garlic. In a small bowl, combine the chives (reserve some for garnish), garlic, olive oil and a pinch of salt. 

Place the ciabatta slices on a baking tray and drizzle with the garlic and chive oil. Bake in the oven for 5 min until crispy and golden. 

Meanwhile, heat a pan over a medium-high heat with a drizzle of vegetable oil. Fry the mushrooms for 5-6 min until browned and crispy. Season with a pinch of salt and pepper.

Add the soy cream to the soup. Using a hand-held blender, blitz the soup until smooth. Season with salt and pepper to taste. Divide the soup among bowls and garnish with the remaining chives. Top the crispy ciabatta slices with the fried mushrooms and serve alongside.