Broccoli, green pea and parsnip soup
This broccoli, green pea and parsnip soup is on the table within 30 minutes, so it’s perfect on busy or lazy days. It’s vegan, low-cal yet filling so ideal for those who are health-conscious or follow various diets (plant-based, low-cal, gluten-free, dairy-free and so on). You can serve the soup with wholesome bread, flatbread or red lentil wraps.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the olive oil in a saucepan and gently fry them for 5 minutes.
- Meanwhile, peel and dice the parsnip, then add to the onion. Sautee for another 5 minutes, then add the broccoli, the stock and bring to the boil.
- Cook for 10 minutes, then add the green peas and cook for another 5 minutes.
- Turn off the heat, add the vinegar and fresh herbs, then blitz with a hand-held blender until you get a slightly textured soup. Add more stock if the soup is too thick.
- Serve warm, garnished with herbs.