vegan parsnip pea rosemary soup

Parsnip & Peas Rosemary Soup [vegan]

This vegan soup combines the sweet taste of parsnips and peas with woodsy fragrant rosemary.

It has  lovely and velvety green texture. A definite Winter warmer!

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  • (4 /5)
  • (1 Rating)

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  • 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 min or so.
  • 3. Add parsnips (peeled and cut in 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.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...