Roasted Parsnip and Onion Soup | RICARDO

Ingredients

• 1 lb (450 g) parsnips, peeled and cubed
• 3 onions, cubed
• 3 garlic cloves, unpeeled
• 1 leek, white part only, cut into rounds 1/2 inch (1 cm) thick
• 1 Cortland apple, unpeeled, cored and cubed
• 3 tbsp (45 ml) olive oil, plus more for serving
• 5 cups (1.25 litres) chicken broth, hot
• 2 slices country bread
• 3/4 cup (75 g) sharp cheddar cheese, grated
• 2 tbsp chives, finely chopped