This makes a rich and creamy soup.

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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



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.

  1. Peel the vegetables and cut them into smaller pieces.
  2. Heat the oil in a large pot and add the vegetables and spices.
  3. Sauté for 2 minutes and add the stock.
  4. Let the soup simmer until the vegetables are tender.
  5. Purée the soup in a blender.
  6. Pour back in the pot and add cream.
  7. Season with salt and pepper.
  8. Serve hot with a drizzle of olive oil and dukkah.


Serve this soup with some dukkah on top for extra crunch and flair.

Photography by Food+styling by Nicoline Olsen & Louise Ørsted | Photography by VKSTOCKIMAGES

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