Pea, parsnip and mint soup
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.