After our facebook chat about warming winter soups – I took inspiration from all of your ideas and mashed them together to create a thick, chunky vegan soup. Surprisingly it worked – and they say “too many chefs spoil the soup” – but that was before facebook!!!
Parsnip and Sweet Potato Soup
Prep time: 25 minutes
Cook time: 1.5 hours
- 1 large onion
- 2 cloves garlic
- 1 stick celery
- 1 carrot
- Handful of parsley
- Small fresh chilli pepper
- 2 tablespoons olive oil
- 2 tsp cumin
- 1 tsp turmeric
- 100 g of yellow split peas, soaked for 2 hours or overnight
- 1 litre of vegetable stock, hot (I use powdered vegetable bouillon)
- Peel of 1 lemon
- 1 large sweet potato, peeled
- 2 large or 3 medium parsnips, peeled
- Salt and pepper to taste
- Finely chop or blitz in a food processor the onion, garlic, celery, carrot, parsley and chilli pepper.
- Heat the olive oil in a large pot over medium heat. Add the chopped vegetables, spices, salt and pepper.
- Lightly fry the vegetables until soft and translucent, about 15 minutes.
- Drain and rinse the split peas and add to the pot. Allow the peas to mix and absorb flavours for a couple of minutes.
- Add the hot stock and lemon peel.
- Finely dice or chop the sweet potato and parsnips in a food processor. Add to the pot and bring to the boil
- Simmer for at least 1 hour, or until the veg and split peas are soft.
- Remove the lemon peel.
- Taste and adjust the seasoning (optional – add a bit of honey for extra sweetness).
- Serve ‘chunky’ or blitz with a stick blender to desired consistency. I like it about 75% blitzed but with a few bits left in.