Parsnip and Peas Rosemary Soup

The Flexitarian

Beautifully different.

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.

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