Parsnip and Sweet Potato Soup

Parsnip and Sweet Potato Soup

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

Parsnip and Sweet Potato Soup

Serves 4-6

Prep time:  25 minutes

Cook time:  1.5 hours

Ingredients:

  • 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

Method:

  • 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.

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