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PARSNIP & SPLIT PEA SOUP

top down view of white bowl with serving of parsnip split pea soup with items surrounding.

5 from 2 reviews

Full of protein and fiber, this thick and hearty Parsnip & Split Pea Soup is easy to make in your slow cooker, Instant Pot, or on the stovetop!

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 1 medium onion, diced
  • 23 garlic cloves, minced
  • 2 large parsnips, peeled, quartered and chopped
  • 2 large carrots, peeled, quartered and chopped
  • 1 pound dried green split peas (about 2 1/4 cup), picked over and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning or herb de provence, optional
  • 2 bay leaves
  • 6 cups low-sodium vegetable broth, + more as needed
  • 1 teaspoon liquid smoke, optional (I didn’t use any)
  • salt + pepper, to taste
  • 1/4 cup fresh chopped parsley, optional

Instructions

This soup can be prepared 3 different ways:

Instant Pot:

  • Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, parsnip, and garlic, saute for 4 – 5 minutes (feel free to skip this step entirely adding everything to the pot and cooking).
  • Add split peas, herbs, bay leaves, and at least 5 cups of broth, and stir to combine.
  • Lock lid, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, stir in parsley, season to taste with salt and pepper.
  • Using an immersion blender, puree soup until desired consistency. Alternatively, use a blender or food processor (may take 2 – 3 batches).

Slow Cooker method:

  • Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
  • Using an immersion blender, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.

Stove top method:

  • In large pot or stock pot, heat oil or water and saute onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes.
  • Add the split peas, herbs, bay leaves and vegetable broth.
  • Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally.
  • Stir in the parsley 30 minutes before soup is done.
  • Let soup cool slightly and remove bay leaves.
  • Using an immersion blender, puree soup until desired consistency. Alternatively, use a food processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed.

Serve with whole grain or artisan bread. I just paired mine with some good seeded bread I had on hand and added some diced raw carrots on top which gave a nice freshness and crunch to the soup. Crumbled Coconut Bacon is also a nice topping!

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. For longer storage, keep in the freezer for up to 2 – 3 months.

Notes

Soup will thicken upon standing, add more water as needed.

If you don’t have parsnips on hand, dice up a couple red, yukon gold or small russet potatoes. You could also use a couple extra carrots or add 2 stalks of celery instead.