Pea and Parsnip Soup (Gluten Free, Low Fodmap, Vegan)
A thick and creamy winter warming pea and parsnip soup. Easy to make with only 8 ingredients and budget friendly too. Gluten free, low fodmap and vegan to suit most diets.
Since we have had are first cold snap of this winter season. It’s time to whip up a batch of soup. I have a few different soup recipes already on the blog. Check out this tomato and red pepper soup and this roasted butternut squash and ginger soup.
Reasons to Love This Pea and Parsnip Soup.
•Its quick and easy to make.
•Healthy and filling.
•Suits most diets as its gluten free, vegan and low fodmap.
What Do You Like to Dip in Your Soup?
For me I keep it simple and use plain bread, sometimes a seeded bread or rice cakes if I want something with a little more crunch. Do you butter your bread? I had never heard of it before until my sister met her husband. It must be a regional thing.
How To Make This Pea And Parsnip Soup Low Fodmap.
Finding pre package food that doesn’t contain onion or garlic can be very tricky. You would be surprised by just how many products contain onion or garlic. Products to look out for are sauces, soups, crisps, ready meals, dips, and spreads.
Since onion and garlic are staples ingredients to add flavour to many dishes. There are a few alternatives you can use for this. To replace onions you can use the green part of spring onions and asafodetida powder. To replace garlic you can use an oil infused with garlic or ground fenugreek.
More Recipes To Try
A simple healthy winter warming soup that won’t break the bank but will we fill you up and taste great.
Pea and Parsnip Soup
A thick and creamy winter warming pea and parsnip soup. Easy to make with only 6 ingredients and budget friendly too. Gluten free, low fodmap and vegan to suit most diets.
- 400 grams Parsnips
- 200 grams Frozen peas
- 500 ml Water
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Dried sage
- 1 tsp Dried thyme
- 1/4 tsp Asafoetida powder
- 1/4 tsp Ground fenugreek
Peel the parsnips and cut of the top. Then chop into small pieces to help them cook faster.
Bring a medium sized sauce pot of water to the boil and add the chopped parsnips. Reduce the heat and simmer for 10 minutes until the parsnips are fork tender.
Then add the frozen peas and turn off the heat. Leave for a couples of minutes to let the peas defrost.
Reserve 2 cups of water for later then drain the rest of the water off.
Add the peas and the parsnips to a blender along with the salt, pepper, asafoetida, fenugreek, sage, and thyme. Add the 2 cups water you reversed from earlier.
Blend for 30 seconds then scrape down the sides and blend again until smooth. Taste the soup and add more seasoning if needed.
Store the soup in an airtight container in the fridge for 3 days. Heat the soup up in the microwave for 2 minutes when your ready to eat it.