This makes a rich and creamy soup.

Serves 8
2 large parsnips
2 leaks, the white part only
4 large potatoes
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons cilantro
4 cups chicken stock
1 cup heavy cream
salt & pepper, to taste
Dukkah
A great nutty spice mix that you can use as a topper in soups, salads, and sandwiches.
Makes ¾ cup
½ cup almonds, toasted
2 tablespoons nigella seeds
1 teaspoon cilantro
1 teaspoon cumin
1 teaspoon thyme
pinch of chili
salt & pepper, to taste
1. Place all ingredients in a mortar and grind well together. 2. Season to taste with salt and pepper.
- Peel the vegetables and cut them into smaller pieces.
- Heat the oil in a large pot and add the vegetables and spices.
- Sauté for 2 minutes and add the stock.
- Let the soup simmer until the vegetables are tender.
- Purée the soup in a blender.
- Pour back in the pot and add cream.
- Season with salt and pepper.
- Serve hot with a drizzle of olive oil and dukkah.
TIP:
Serve this soup with some dukkah on top for extra crunch and flair.
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