Dice the onion and slice the leek. Heat 2 Tablespoons of the olive oil in a pan over a low heat. Add the onion and leek. Cook until softened. Then add the rosemary and thyme and cook for a further 2 minutes.

Roughly chop the Parsnip leaving the skin on. Add to the pan and cook, stirring occasionally, for around 2-3 minutes. Add the stock and simmer for 20-25 minutes, lid on, until the parsnip is soft.

When the soup has around 5-10 minutes left. Slice the crusty bread and brush with each with the remaining olive oil, adding more if needed. Then place in a 200˚c oven and toast for about 5-7 minutes or until the bread is golden and crisp. Don't worry if you think it's too crispy, it will soften with the soup.

Crumble the toasted bread into the soup. Breaking the slices into rough 1-2cm pieces. Stir the soup to allow the bread to soak up moisture, but not too much to turn to mush. If the soup becomes too thick you may want to add additional boiling water.

Serve the soup immediately, with a drizzle of olive oil and dusting of black pepper.