Parsnip and Pea Soup

This parsnip and pea soup is surprisingly delicately flavoured considering how earthy parsnips can be and I love how pretty the colour is. The ingredients are naturally sweet and the Thai curry paste helps to balance out that sweetness.

If you want to get fancy with the presentation, you can garnish with some parsnip crisps which also happen to be quite delicious. Otherwise, just go ahead and serve with a big chunk of multigrain bread for a quick and easy lunch

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Parsnip & Pea Soup

Parsnip & Pea Soup

A soup of parsnips & peas with a garnish of roasted parsnips

Course Soup
Cuisine International
Keyword parsnip, pea
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 170 kcal
Author elspeth

Ingredients

Soup Ingredients

  • 1 tsp olive oil
  • 1 onion chopped
  • 500 g parsnips peeled and roughly chopped
  • 1/2 tsp anise seeds
  • 500 ml vegetable stock
  • 200 g frozen peas
  • 2 tbsp Thai green curry paste

Garnish

  • 1 parsnip peeled
  • 1 tsp olive oil
  • flat leaf parsley

Instructions

  1. Heat the oil in a saucepan and fry the onion till soft

  2. Add the parsnips, anise seeds and the stock and simmer for about 15 minutes until the vegetables are soft

  3. Add the peas and the curry paste and heat until the peas are cooked

  4. Blend the soup and serve

Make the garnish while the soup is cooking

  1. Preheat a fan oven to 200 degrees C

  2. Peel and thinly slice 1 parsnip using either a mandolin or a vegetable peeler.

  3. Toss in a little bit of olive oil and roast until browned and crispy

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