Dry Roasted Artichoke and Parsnip Soup

Peel and chop the parsnips into chunks. Chop the artichokes into chunks then add to a baking try and cover in olive oil.

Sprinkle on a fine covering of our Dry Roasted Seasoning and give it a mix to coat.

Bake at 180 for around 25 minutes or until cooked.

Meanwhile add the butter to a saucepan and start sweating off the onions. Once soft add the sugar and caramelise.

Once the parsnips and artichokes are cooked grab them out of the oven and add to the saucepan. Then add the stock.

Let this boil for a bit until all the flavours are friends then chuck into a blender and blend.

Put the blended mix back into the pan and add milk until it’s the right consistency.

Serve with a toasty and some olive oil.