Parsnip, potato and green split pea soup

A winter warming soup packed with protein-high legume goodness!

Rosie Percival's protein packed soup is great for vegetarians and those looking to boost the fibre in their diet

Serves 5-6


  • Olive oil or butter
  • 2 cloves garlic, minced
  • 1 small leek, finely sliced and rinsed
  • 2 medium parsnips, diced (approx. 350 gm)
  • 2 small red potatoes, diced (approx. 500 gm)
  • 1 litre good quality vegetable stock
  • 2 cups water
  • 1 cup green split peas, rinsed and drained
  • Handful of chopped fresh garden herbs (coriander, parsley, spring onion)



Heat olive oil or butter in a large pot, add garlic and leek and cook for 3-5 minutes until leeks begin to soften. Add diced parsnip, potato and rinsed green split peas. Add vegetable stock and water, and bring to a boil. Reduce heat and simmer, covered for 30-45 minutes until split peas are cooked. Remove from heat and give a rough blend until smooth. Season with salt flakes and freshly ground black pepper. Top with chopped fresh garden herbs and a drizzle of olive oil.


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Photograph from Jessica Symonds.

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