3 large parsnips
1 medium white onion
3 celery sticks
4 cloves of garlic
2 red chillies
Salt and pepper
1-litre of vegetable stock
4 tbsp olive oil
Peel and chop all the vegetables and add to a large saucepan with a splash of oil.
Cook for 5-10 minutes, then add the crushed garlic, chilli, salt and pepper.
Add the rind from the parmesan cheese and pour over the stock.
Cook the soup until the vegetables are soft and tender.
Add the parmesan cheese and blend until smooth.
Then heat a non-stick pan and cook the pancetta with chopped chilli and a tablespoon of olive oil.
When the pancetta is crispy remove from the heat and spoon into the middle of each bowl of soup.