Parsnip & Pea Soup
This vegan soup combines the sweet taste of parsnips and peas with fragrant warming rosemary.
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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
Serving: 1servingCalories: 237kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 17mgPotassium: 655mgFiber: 12gSugar: 12gVitamin A: 977IUVitamin C: 66mgCalcium: 70mgIron: 2mg