manchester foe logo

Parsnip and split pea soup

image from

image from

2 onions, diced

2 tbsp olive oil

2 cloves of garlic, crushed

2 parsnips large, peeled and roughly chopped

crushed chilli to your taste

1 tsp turmeric

pinch of mace

2 tsp coriander power

125g split yellow peas

1.5 litres of vegetable stock

pepper and salt to taste


Gently cook onion for 5-10 minutes in oil until soft and lightly brown, add the garlic for the last minute or so to avoid burning.

Add the spices and stir for a minute, then add the parsnips and peas and stir to coat with the spices.

Add the stock and cover, bringing to the simmer and cook for 45 minutes or until the parsnips and peas are soft. Alternatively, use a pressure cooker – this should take about 5 minutes. But remember it’s better to over than under cook the peas!

Blend until smooth, or blend half to give a more rustic soup.

Serve with yoghurt and/or fresh coriander leaves + pepper and salt (to taste).

More information about International Year of the Pulse.



Find us on



Support Us

Donate or join us using a standing order or PayPal.