Soup #8 Split Pea and Parsnip Soup

Parsnips are a vegetable for which you might have to develop a taste.  Similar to carrots in texture with a wild flavor and a sweet aftertaste.   They are also really fun to grow.  Planting about June in loose soil, they grow until the first frost.  You leave them in the ground over the winter until February or March and then start digging!  :D Parsnips contains carotenoids and Vitamin C, calcium and potassium and is rich in fiber. 

Split peas offer fiber, manganese, potassium, folate, phosphorus, two B-vitamins, and protein.


I loved this soup.  The flavors of the split peas and parsnips blend together wonderfully!  The boys love this soup alot :D

Split Pea and Parsnip Soup

generous 1 c. split peas, soaked overnight (if you want to save time, cook ahead of time)
1 T oil or butter
1 onion, finely chopped
1 small leek, finely chopped
3 garlic cloves, chopped finely
2 parsnips, sliced
2 quarts water
10-20 fresh sage leaves
2 c. finely chopped greens (chard, kale, spinach)
pinch of dried thyme
1/4 t. ground coriander, crushed (in cheesecloth bag)
1 bay leaf
salt and pepper
freshly grated nutmeg or dried nutmeg
chopped fresh cilantro or parsley leaves

1.  Cook onion and leek in butter/oil, stirring occasionally, for a few minutes.  Add garlic and parsnips and cook for another few minutes.
2.Add peas, water, greens, sage, thyme, coriander and bay leaf.  Bring to a boil, reduce heat and cook for about an hour (maybe more) or until split peas are tender.
3.Remove from heat to cool slightly.  Blend all or part of the soup.  I am partial to chunky and creamy soup so I do half.
4. Season generously with salt, pepper and nutmeg.  Serve with fresh cilantro.