Preheat the oven to 200°C.
Melt butter in an ovenproof saucepan and sauté onion for 3 minutes until soft.
Stir in the garlic and curry powder and cook for 1 minute.
Add parsnip and honey, then roast in the oven for 10 minutes.
Add the stock, season with salt and pepper, and blend until smooth.
Dissolve sugar in vinegar in a saucepan over gentle heat.
Simmer onion and pepper in the syrup until softened.
Mix in the chives and remove from heat.
Drizzle olive oil over sliced ciabatta and toast in a hot griddle pan for 2 minutes.
Top ciabatta with the vegetable mix and Stilton, then bake for 10 minutes until melted.
Serve the soup in a bowl with the bruschetta on the side.