This Star Anise Pea, Leek & Parsnip Soup has sweet undertones of liquorice.
This Star Anise Pea, Leek & Parsnip Soup has sweet undertones of liquorice. Simple and understated, the star anise adds a delicate fragrant touch. The perfect pick-me-up on a cold winter day that the whole family can enjoy.
This recipe makes good use of vegs that might be lurking at the bottom of your vegetable box. Frozen peas are picked in season at their freshest. They give this recipe a deep invigorating green colour and a satisfying velvety texture.
I like to sprinkle some fresh mint on top and serve this soup with some crusty bread and maybe a dollop of (dairy-free) cream.
Pea, Leek & Parsnip Soup with Star Anise [vegan] [gluten free]
- large saucepan
- 400 g frozen peas
- 400 g leeks
- 275 g parsnip
- 1 onion
- 3 garlic cloves – crushed
- 3 anise stars
- 2 tsp ground cumin
- 1.5 litre vegetable stock
- olive oil
- fresh mint to serve
- salt & pepper
- Heat some olive oil in a large saucepan.
- Gently fry the finely chopped onion and crushed garlic cloves with ground cumin and star anise.
- Peel the parsnips. Slice the leeks and parsnips in small chunks.
- Add the peas, leeks and parsnips to the saucepan. Top with vegetable stock.
- Bring to boil, then cook for around 20 mins until vegetables are soft.
- Remove the star anise. Liquidise soup. Season to taste.
- Serve with fresh chopped mint and crusty bread.
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