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How To Cook Yellow Split Pea and Parsnip Soup

Yellow split pea and parsnip soup

A warming soup for cold winter evenings.



  • 15ml (1 tbsp) sunflower oil

  • 1 onion, finely chopped

  • 1 clove garlic, crushed

  • 225g (8 oz) parsnips, diced

  • 2 sticks celery, diced

  • 30ml (2 tbsp) chopped fresh parsley

  • 5ml (1 tsp) fresh thyme

  • 100g (4 oz) yellow split peas

  • 450ml (3 pint) boiling vegetable stock

  • 5ml (1 tsp) miso

  • Salt and black pepper


  1. Put the oil in a medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the onion and garlic and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W).

  2. Add the parsnips, celery and herbs, cover and cook for 3 minutes, 600W (2 minutes, 700W; 37 minutes, 500W).

  3. Add the split peas and stock, re-cover and cook for 30 minutes, 600W (25 minutes, 700W; 37 minutes, 500W), stirring several times.

  4. Cool slightly, then liquidize until smooth. Stir in the miso, dissolved in a little water, and season to taste.

  5. Return the soup to the dish, cover and cook for 1-2 minutes, to reheat. Serve with croutons or warmed whole meal rolls.

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