If I’m being completely honest, I need to tell you that this soup was inspired by a bag of parsnip chips from Trader Joe’s!
As I crunched my way through the entire bag, it occurred to me that these salty and slightly sweet chips would be a welcome bit of crunch crumbled on top of a creamy parsnip soup. Luckily I had the foresight to buy two bags. I found a forgotten jar of yellow split peas in the cupboard and decided to use them as the soup base.
After shooting all day, the last thing I want to do it eat is whatever I have been photographing. I have usually plated it 3-4 different ways, transferred it from bowl to plate to mug to see what looks better and by the time I am finished, I never want to see that food again. Depending on what it is, I will either deliver it to a friend, send it off to my husband’s office or wrap it up and stick it in the freezer.
The recipe for this soup makes a big pot so it’s perfect for freezing, and pulling out on those nights when you just can’t face cooking.
Parsnips are an under-utilized vegetable. I love them roasted but they make a stellar soup ingredient. They have an mild spice flavour, reminiscent of nutmeg and cinnamon.
Start by sautéing the all-powerful culinary trio of onions, carrots and celery and add a heaping pile of diced parsnips.
Ground cumin and smoked paprika really complement the slightly earthy flavour of parsnips.
Packed with fibre and protein, yellow split peas will make a healthy counterbalance to the parsnip chip garnish!
Vegetable stock was my liquid of choice.
Click here to print recipe for Yellow Split Pea and Parsnip Soup.
This looks delicious, thank you. For my first attempt I’d life to try a half batch and use some chicken stock from my freezer. How would you adjust the spices for half? Is your version somewhat spicy? BTW, the closeup of soup bowls and bread makes a lovely still life!
Thanks Vivian. For a half batch, try cutting all the seasonings (including salt and pepper) in half. After the soup has been cooking for about 20 minutes, taste and see if you think you want more. My version is not very spicy, but everyone has a different tolerance for spice.Let me know if you enjoy it.
This soup looks delicious! Can I use a sweet potato in place of the potato?
Thanks
Cheryl
Hi Cheryl, certainly sweet potato would be an excellent substitute. I have made it with sweet potato as well. You will get a more orange soup. Enjoy.
This soup looks delicious and quite appropriate for the cold, wet, blustery day we are having! We are also fans of TJ’s parsnip chips and almost always have a bag on hand.Parsnips though, are another story. I don’t think I have ever bought one! I will have to go on a parsnip hunt. Your photos are always so lovely and look so effortless. I always imagine that after a quick photo shoot, you pour a glass of wine and sit down for lunch!
Wendy, you need to try roasted parsnips. Slice them on the diagonal, mix with olive oil, salt and pepper and a bit of fresh thyme and roast them, just like you would with carrots. They are delicious.
Your comment made me laugh! First, there is nothing quick about my photo shoots. It takes me forever and after I am finally done, my kitchen looks like a bomb went off. I have used every spoon and bowl in the kitchen. The last thing I want to do is sit down and eat what I have just shot. You did get the wine part right though!