Parsnip soup with root veg crisps | Tesco Real Food

Ingredients

• 625g parsnips, cut into 2.5cm chunks
• 1 small carrot, cut into 2.5cm (1in) chunks
• 1 onion cut into thin wedges
• 2 garlic cloves, skins on
• 3 rosemary sprigs
• 2 tbsp oilve oil
• pinch crushed, dried chillies (optional)
• 1 litre (1¾pt) hot vegetable stock
• 1 x 150ml pot double cream
• sunflower oil for frying
• 1 parsnip, peeled
• 1 carrot, peeled
• rapeseed or sunflower oil, for frying