½ tsp dried red chilli flakes, plus extra to serve
2 garlic cloves, finely chopped
600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes
salt and freshly ground black pepper
1 tbsp olive oil
1 litre/1¾ pints hot vegetable stock
200ml/7fl oz double cream
55g/2oz Gruyère cheese, finely grated (optional)
3 thick slices good bread, such as sourdough, cut into 2.5cm/1 inch pieces