Parsnip and Peas Rosemary Soup

The Flexitarian

Beautifully different.

  1. 500g parsnips [1 lb]
  2. 1 large onion
  3. 3 large garlic cloves
  4. 1 litre vegetable stock [UK 1 ¾ pints / US 1 quart]
  5. 750g frozen peas [1lb 11oz]
  6. 2 tbsp fresh rosemary leaves (chopped)
  7. 3 tbsp olive oil
  8. 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.

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