Winter cabbage, chorizo and celeriac soup with baked sage croutons

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Heat half the olive oil in a large saucepan over a medium-high heat and cook the onion, bay leaves and garlic for about 6-7 minutes until golden, stirring frequently.
2. Add the chorizo and cumin seeds and cook until the fat runs out from the chorizo. Add the celeriac and cabbage, stir well, then add the tomatoes and 400ml water (use the can as a measure). Bring to the boil, cover with a tight-fitting lid, then lower the temperature. Simmer for 20 minutes, stirring occasionally.
3. Meanwhile, place the sage and butter in a bowl and add the remaining olive oil. Mix together well and use to butter the baguette slices on one side. Place on baking trays and cook in the oven for 12-15 minutes until golden and crisp.
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4. Stir the crème fraîche into the soup and bring back to a rapid simmer. Season well and ladle into warmed soup bowls. Serve with one crouton in the bowl and the other to the side, and scatter with the parsley.