Carrot, parsnip and split pea soup

Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
4 Feb 2021

A great way to use up root veg in a warming, filling soup that freezes well and can be heated quickly in the microwave or on the stove for a great winter warmer.

This  recipe can easily be made vegan for those who also avoid honey.

A bowl of tasty carrot and parsnip soup

Feeds 4 - 6



2 large onions - chopped

500g carrots - 1cm cubes

500g parsnips - 1cm cubes

140g yellow split peas - rinsed

1.5 - 2 litres chicken or vegetable stock 

2 tbsp olive oil

4 dsp runny honey

3 tsp turmeric

2 tsp chilli flakes

Salt and pepper



1. Peel and chop the onions, clean / peel and dice the carrots and parsnips and rinse the split peas until the water runs clear

2. Heat the olive oil in a large saucepan over a medium heat and fry the onions for 5 minutes until soft

3. Add the turmeric, chilli and honey and fry for a further 1-2 minutes

4. Add the diced carrot and parsnip, stir and cook for 5 minutes

5. Add the split peas and stir to combine 

6. Add the stock, cover and simmer for 40 minutes

7. Enjoy it chunky or use a stick blender to give a really silky, thick soup


This soup freezes really well, if you are making it to portion and freeze use a little less stock to make a thicker soup that takes up less space and just add a little water when re-heating to get it to your preferred thickness.

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