Pea and Parsnip soup

30-40 mins
? 5-6 portions

olive oil
1 onion
2 medium parsnips
600 g frozen peas
1,5 l vegetable stock
300 ml coconut milk
1/2 tsp crushed cumin
salt and pepper, pinch of thyme
juice from half a lemon

Serve with:
handful of sugar snaps (fine beans)
Handful of spinach
1-2 eggs per portion
macadamia nuts (or peanuts)

Roughly chop onion and parsnips, fry in olive oil until soft. Then add peas and fry for few mins. In the meanwhile, boil water and make the veggie stock. Pour it in and cook until the peas are cooked. Blend everything until it becomes creamy and put back in the pot. Add coconut milk, salt, pepper, cumin, thyme and cook for few more minutes. In the end, add lemon juice and little bit of honey if you prefer it sweeter. Serve with sugar snaps (or something similar), lightly fried spinach (or fresh), poached eggs and macadamia nuts.

Price: £5 (based on Sainsbury’s prices)
Notes: The original recipe said 2l of veggie stock but the soup ended up being too runny so I would recommend to put only about 1.5l and add more if needed later. I didn’t have sugar snaps so I used fine beans instead and same with peanuts instead of macadamia nuts. I have also forgotten to put lemon juice in. But overall, the soup was really yummy. 🙂 So don’t worry if you don’t do things exactly according to any recipe. Sometimes, it doesn’t end up being the same even if you do anyway.

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