Creamy Potato, Parsnip & Corn Soup

• While veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. • Drain sweetcorn.

• In a large saucepan, heat a drizzle of olive oil and half the butter over medium-high heat. • Add onion and cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock pot and sweetcorn. Stir to combine, bring to the boil, then reduce heat to medium and simmer until slightly reduced, 4-6 minutes.

• While soup is simmering, cut or tear bake-at-home ciabatta into bite-sized chunks and place on a second lined oven tray. • Add a drizzle of olive oil, season with salt and pepper and toss to coat. • Sprinkle over shredded Cheddar cheese. Bake until golden, 5-7 minutes

• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with cheesy croutons and chives. Enjoy!