Carlin Pea and roots soup


Prep time: 
20 minutes
Cooking time: 
40 minutes


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



250g of cooked carlin peas

1 onion peeled and finely diced

1 carrot peeled and inely diced

1 potato peeled and finely diced

1 leek washed and finely sliced

2 parsnips peeled and diced

generous sprig of thyme.

1ltr veg stock


Salt & pepper


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.

Add the carlin peas, stock, thyme and seasoning and bring to the boil.

Simmer for twenty minutes till the veg is tender but not mushy.

Remove the thyme stalks, check seasoning and serve.


You usually get your carlin peas from Local Greens in 500g bags. Soak the peas in plenty of water for 24 hours. Cook till tender and the skins are coming away, drain. When cold divide into 250g portions and freeze. Carlin peas have a nutty texture and flavour, but can resist being cooked!