Suggested Searches

Parsnip and Peas Rosemary Soup

The Flexitarian

Vegan Parsnip Pea Rosemary Soup

Beautifully different.

500g parsnips [1 lb]
1 large onion
3 large garlic cloves
1 litre vegetable stock [UK 1 ¾ pints / US 1 quart]
750g frozen peas [1lb 11oz]
2 tbsp fresh rosemary leaves (chopped)
3 tbsp olive oil
Salt & pepper

Heat olive oil in a large saucepan. Add roughly chopped onion and crushed garlic cloves. Fry until soft.
Add chopped rosemary and fry for 1 minute or so.
Add parsnips (peeled and cut in 1cm thick slices).
Add vegetable stock. Bring to boil, then cook covered under medium heat for 15-20 mins until parsnips are soft.
When the parsnips are soft, add 2/3 frozen peas and cook for 8 mins until peas are cooked.
Puree the vegetables with a liquidiser until the soup is smooth. Add more water or stock to desired consistency. Season to taste.
Add a 1/3 of frozen peas left. Bring back to the boil and cook for another 8 mins under medium heat until peas are cooked.
Serve with a slice of chunky bread.

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.