This Parsnip, Pea & Rosemary Soup is like a warm hug in a bowl—creamy, comforting, and packed with flavour. The natural sweetness of peas and parsnips blends beautifully with rosemary, creating a soup that feels both wholesome and a little bit special.
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Parsnip, Pea & Rosemary Soup – Comforting, Creamy & Packed With Flavour
This Parsnip, Pea & Rosemary Soup is the perfect balance of sweetness, warmth, and comfort. The natural sweetness of parsnips and peas pairs beautifully with aromatic rosemary, creating a dish that feels both nourishing and indulgent.
It’s the kind of soup that warms you from the inside out, making it ideal for those chilly days when you just want something cosy and satisfying.
What makes this soup even better is its silky-smooth texture. Blended to perfection, it’s luxuriously creamy without needing any dairy, making it a great plant-based option for everyone to enjoy. And let’s be honest, its gorgeous green colour makes it as much a feast for the eyes as it is for the taste buds.
You can swap the frozen peas for fresh peas if they are in season.
This soup is also wonderfully versatile. Enjoy it as a light meal on its own, pair it with some crusty bread.
It’s quick and easy to make, yet tastes like something you’ve spent hours perfecting, which is always a win.
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I hope you enjoy this Parsnip & Pea Rosemary Soup recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Parsnip & Pea Soup
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Ingredients
- 3 Tbsp olive oil
- 1 large onion
- 3 large garlic cloves
- 2 Tbsp fresh rosemary leaves chopped
- 500 g parsnips
- 1 litre vegetable stock
- 750 g frozen peas divided
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan. Add the roughly chopped onion and crushed garlic cloves. Fry until soft.3 Tbsp olive oil, 1 large onion, 3 large garlic cloves
- Add the chopped rosemary and fry for 1 min or so.2 Tbsp fresh rosemary leaves
- Add the parsnips (peeled and cut in 1cm thick slices).500 g parsnips
- Add the vegetable stock. Bring to boil, then cook covered under medium heat for 15-20 mins until parsnips are soft.1 litre vegetable stock
- When the parsnips are soft, add 2/3 frozen peas and cook for 8 mins until peas are cooked.750 g frozen peas
- Puree the vegetables with a liquidiser until the soup is smooth. Add more water or stock to desired consistency. Season to taste.salt & pepper
- 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 crusty bread.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/parsnip-peas-rosemary-soup-vegan/
I cannot wait to see your posts!
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Sheer simplicity! Very tasty and ideal for when my
vegan daughter visits.
As not a vegan could imagine the addition of ham will make a tasty ham and pea soup!
Thanks for your feedback. . . and yes ham would probably add a tasty note 🙂
Really lovely recipe. I added extra rosemary. Will try adding mint next time.
I had a lot of parsnips and couldn’t think of a recipe to use them with. This is not something that I would’ve ordinarily made, but I absolutely love it. Great for freezing.
Thankyou!
Hi Sheri, I am so glad you enjoyed it! Thanks for sharing. Annabelle