Pea, parsnip and mint soup
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Top this smooth pea and parsnip soup with parmesan and fresh mint leaves for extra flavour
Ingredients
Olive oil
1 tbs
Parsnip
500 g, cut into 2cm chunks
Vegetable stock cube
1 individual
Frozen green peas
500 g
Fresh mint
2 tbs, coarsley chopped, extra finely shredded to serve
Shaved parmesan cheese
25 g, (1/3 cup)
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the parsnip, stirring, for 8 minutes or until golden. Dissolve the stock in 4 cups (1L) water and add to the saucepan. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until tender. Add the peas and simmer for a further 2 minutes over high heat or until tender. Use a slotted spoon to transfer 2 cups of vegetables to a bowl.
2
Add the chopped mint to the saucepan. Blend the soup until smooth. Return the reserved vegetables to the saucepan and season with salt and freshly ground black pepper.
3
Top with the parmesan and the mint leaves to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.