Ingredients

Steps

• Heat oil in a frying pan and cook onion and garlic until soft.
• Stir in curry powder and cardamom seeds, then add parsnip and potato.
• Add 50ml white wine to the pan, boil, and simmer until liquid reduces by half.
• Add 250ml stock and simmer for 12-14 minutes until vegetables are tender.
• Season the soup with salt and pepper to taste.
• Heat oil in a separate pan and fry ciabatta cubes until golden-brown.
• Fry bacon lardons in the same pan until crisp and combine with croutons.
• Pour soup into a bowl and garnish with croutons, bacon, and chives.