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.