Pea & Parsnip Soup

As we start to move into winter, the cooler weather brings with it a natural inclination for warmer foods. Slow-cooked dishes, casseroles and stewed fruit are meals that are lovely to have over the winter period. Some of my favourite warming meals to have are nourishing soups.

Pea & Parsnip Soup with Basil Oil

Serves: 6


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 Litre chicken broth/stock
  • 2 cups of water
  • 3 parsnips (400gm), peeled, thinly sliced
  • 500gm frozen peas
  • Extra virgin olive oil for drizzling
Basil oil


  • 1 garlic clove
  • 1 bunch basil, leaves picked
  • 1/3 cup olive oil
  • Sea salt to taste
Method – Soup
  1. Heat olive oil in saucepan and cook onion until soft but not brown. 
  2. Add water, stock and parsnips and bring to a simmer. Simmer for 10 minutes or until parsnips are tender. Stir in peas and cook for 3 minutes. 
  3. Puree soup with a stick blender in the pot or in a food processor in batches until smooth.
Method – Basil Oil
  1. Place garlic and basil into a food processor until finely chopped.
  2. Add oil and seasalt (to taste) process until combined.
  3. Place in a container with a lid until ready to serve (otherwise it can discolour).

Ladle soup into bowls. Dollop and swirl with basil oil. Drizzle with a little oil. 


Written by Tina Jenkins

Tina is a Naturopath at Fertile Ground Health Group. Download a free copy of her Super Soups RecipEbook for a range of her Winter warming soup recipes.

If you’re looking for Naturopathic help with your diet, lifestyle, or a specific condition/s, feel welcome to book in for a consultation with Tina.