Adding a spoonful or two of our spicy Shawarma Paste to a humble parsnip soup adds a warming heat, making it perfect for cold winter days with a large chunk of bread to dip in. Use vegetable stock and omit the burnt butter to make this a vegan dish.

Ingredients

750g Parsnips, washed and the top removed

6 tbsp Early Harvest Extra Virgin Olive Oil

2 Onions, peeled

1 Garlic Clove, peeled

2 ½ tbsp Shawarma Paste

1 litre Chicken or Vegetable Stock

Salt and Pepper

100g Unsalted Butter

3 Medjool Dates

½ tsp Cumin Seeds

15g Fresh Mint

Ingredients

750g Parsnips, washed and the top removed

6 tbsp Early Harvest Extra Virgin Olive Oil

2 Onions, peeled

1 Garlic Clove, peeled

2 ½ tbsp Shawarma Paste

1 litre Chicken or Vegetable Stock

Salt and Pepper

100g Unsalted Butter

3 Medjool Dates

½ tsp Cumin Seeds

15g Fresh Mint

1

Heat the oven to 200C. Cut parsnips into chunks, add to the tray with 2 tbsp of Early Harvest Extra Virgin Olive Oil and generous seasoning of salt and mix to coat. Roast in the oven for 20-25 mins or until the parsnips are soft and have turned golden on the edges.

2

Meanwhile, finely dice the onion and garlic. Put a medium sized saucepan on a medium heat and add the remaining EVOO. When hot, add the onion and garlic and cook gently for 15 mins or until soft and sweet.

3

When the parsnip is ready add it to the pan along with the Shawarma Paste and stock and bring up to the boil and simmer for 5 mins. Use a hand blender, blend until smooth. (If using a food processor, allow to cool before blending.)

4

For the butter, put into a small saucepan on a medium heat. Keep stirring until the butter stops foaming and it has begun to turn light brown, remove from the heat. Remove the stones from the dates and either rip or chop into small pieces. Remove the mint leaves from the stalks and chops as finely as possible. To serve, divide the soup between the bowls and top with the dates, burnt butter, mint and cumin seeds.

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