Ingredients

• Ingredients 500g parsnips [1 lb] 1 large onion 3 large garlic cloves 1 litre vegetable stock [UK 1 ¾ pints / US 1 quart] 750g frozen peas [1lb 11oz] 2 tbsp fresh rosemary leaves (chopped) 3 tbsp olive oil Salt & pepper

Preparation

• Method Heat olive oil in a large saucepan. Add roughly chopped onion and crushed garlic cloves. Fry until soft. Add chopped rosemary and fry for 1 minute or so. Add parsnips (peeled and cut in 1cm thick slices). Add vegetable stock. Bring to boil, then cook covered under medium heat for 15-20 mins until parsnips are soft. When the parsnips are soft, add 2/3 frozen peas and cook for 8 mins until peas are cooked. Puree the vegetables with a liquidiser until the soup is smooth. Add more water or stock to desired consistency. Season to taste. Add a 1/3 of frozen peas left. Bring back to the boil and cook for another 8 mins under medium heat until peas are cooked. Serve with a slice of chunky bread.