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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp olive oil
  • 1 large parsnip
  • 1 head broccoli torn into pieces
  • 2 cups green peas
  • 650 ml stock approx.
  • 1 Tbsp cider vinegar
  • 2 Tbsp chopped fresh herbs of your choice such as parsley, coriander, mint, dill

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the olive oil in a saucepan and gently fry them for 5 minutes.
  3. 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.
  4. Cook for 10 minutes, then add the green peas and cook for another 5 minutes.
  5. 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.
  6. Serve warm, garnished with herbs.