Parsnip and Pea Rosemary Soup

The Flexitarian

Vegan Parsnip Pea Rosemary Soup
Prep Time: 15M
Cooking Time: 45M
Serves: 4

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500g parsnips

1 large onion

3 large garlic cloves

1 litre vegetable stock

750g frozen peas

2 tbsp fresh rosemary leaves (chopped)

3 tbsp olive oil

Salt & pepper

This parsnip and pea rosemary soup is beautifully different. Fragrant and delicious, it’s an easy plant-based lunch you can enjoy any day of the week.

Prep time: 15 minutes

Cooking time: 45 minutes


  • 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 into 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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