Carlin Pea and roots soup


Prep time: 
20 minutes
Cooking time: 
40 minutes


The main winter root veg in this week's soup is parsnips. They go really well with other basic veg and thyme to make a chunky winter soup.



  • 2 tbsp olive oil 
  • 1 onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 potato, peeled and finely diced
  • 1 leek, washed and finely sliced
  • 2 parsnips, peeled and diced
  • 250 g cooked carlin peas (see note about pre-soaking)
  • generous sprig of thyme
  • 1 ltr veg stock
  • Salt & pepper


  1. Heat the oil in a large saucepan. Add all the diced veg and sweat for 20 mins on a low heat. Stir from time to time to stop it from sticking.
  2. Add the carlin peas, stock, thyme and bring to the boil. Season as needed.
  3. Simmer for twenty minutes till the veg is tender but not mushy.
  4. Remove the thyme stalks, check seasoning and serve.


If starting from dried Carlin peas, soak the peas in plenty of water for 24 hours. Cook in boiling water till tender and the skins are coming away, then drain. When cool, you can divide into 250 g portions and freeze. Carlin peas have a nutty texture and flavour, but can resist being cooked!

Photo Credit: Jonny Hughes @jonny2love
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