- 15g/¼oz butter
- ¼ large onion, chopped
- 1 garlic clove, chopped
- 1 tsp curry powder
- 1 parsnip, unpeeled, chopped
- 1 tbsp clear honey
- 300ml/10½fl oz hot vegetable stock
- salt and freshly ground black pepper
- 55g/2oz brown sugar
- 2 tbsp white wine vinegar
- ¼ onion, chopped
- ½ red pepper, chopped
- small handful fresh chives, chopped
- ½ ciabatta loaf
- 2 tbsp olive oil
- 55g/2oz Stilton, crumbled
- Preheat the oven to 200C/400F/Gas 6.
- For the soup, melt the butter in an ovenproof saucepan and when foaming add the onion and fry for 2-3 minutes, until softened.
- Add the garlic and curry powder and cook for one minute.
- Add the parsnip and honey, stir well and transfer to the oven to roast for ten minutes, or until tender.
- Remove from the oven, add the stock and season, to taste, with salt and freshly ground black pepper. Using a hand blender, blend until smooth.
- For the bruschetta, heat the sugar and vinegar together in a saucepan over a gentle heat, until the sugar has dissolved.
- Add the onion and pepper and cook until the onion and pepper have softened.
- Add the fresh chives and set aside.
- Heat a griddle pan until smoking. Slice the ciabatta in half lengthways and drizzle over the olive oil. Place the ciabatta cut-side down into the griddle pan and toast for 1-2 minutes.
- To serve, spread the pepper and onion mixture over the toasted ciabatta. Add the Stilton to cover and place onto a baking tray. Transfer to the oven to bake for 5-10 minutes, or until the cheese melts.
- To serve, pour the parsnip soup into a bowl and serve the bruschetta on a plate alongside.