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
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