The Flexitarian
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.
500g parsnips
1 large onion
3 large garlic cloves
1 litre vegetable stock (use gluten-free if needed)
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.
1. Heat olive oil in a large saucepan. Add roughly chopped onion and crushed garlic cloves. Fry until soft.
2. Add chopped rosemary and fry for 1 minute or so.
3. Add parsnips (peeled and cut into 1cm thick slices).
4. Add vegetable stock. Bring to boil, then cook covered under medium heat for 15-20 mins until parsnips are soft.
5. When the parsnips are soft, add 2/3 frozen peas and cook for 8 mins until peas are cooked.
6. Puree the vegetables with a liquidiser until the soup is smooth. Add more water or stock to desired consistency. Season to taste.
7. 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.
8. Serve with a slice of chunky bread.
Check out this pea and mint soup too.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
