Peas are high in protein and fiber which helps slow the breakdown of sugar. They are also anti-inflammatory and contain plenty of antioxidants (some of which are exclusive to peas). When fresh, they are a lot sweeter and lend a wonderful pastel colour to this dish.

Parsnips contain lots of vitamins and minerals including potassium, magnesium, iron and zinc. This is a starchy soup so I would aim to have less starch at other meals in the day and more protein, green leafy veg and healthy fat. This is seasoned with cayenne pepper to give a nice background heat and finished with mint for freshness.

  • 1 large onion
  • 2 cloves garlic
  • 2 tbsp rapeseed oil
  • 1 tbsp butter
  • 1/2 head of cauliflower, cut into florets
  • 500g peas
  • 2 parsnips, woody core removed and chopped
  • 1 potato, peeled and chopped
  • Good pinch of salt
  • Pinch of cayenne pepper
  • Veg stock
  • Greek yoghurt – extra
  • 6 mint leaves

Sweat the onion in the oil and butter until it is soft but not browned, add the garlic and sweat for another 3 mins.

Add the cayenne and salt and stir.

Add the remaining vegetables and vegetable stock, bring to the boil then simmer for about 15-20 mins until the vegetables are tender.

Add the mint, blitz until smooth and check the seasoning.

Serve with Greek yoghurt.


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