Pea, parsnip and mint soup
Top this smooth pea and parsnip soup with parmesan and fresh mint leaves for extra flavour
500 g, cut into 2cm chunks
Vegetable stock cube
Frozen green peas
2 tbs, coarsley chopped, extra finely shredded to serve
Shaved parmesan cheese
25 g, (1/3 cup)
- 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.
- 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.
- Top with the parmesan and the mint leaves to serve.