There’s something incredibly satisfying about a bowl of warm, hearty soup, especially when it’s packed with wholesome ingredients like parsnips and split peas. This Slow Cooker Parsnip & Split Pea Soup is not only delicious but also nutritious, making it the perfect comfort food for any day of the week.
This soup is a powerhouse of nutrients. Parsnips are packed with vitamins, minerals, and dietary fiber, while split peas are a great source of protein and complex carbohydrates. When slow-cooked with aromatic herbs and spices, these ingredients create a flavorful and satisfying soup that nourishes both the body and the soul.
I remember enjoying a similar soup while traveling through the countryside in Ireland. It was a chilly day, and a warm bowl of parsnip and split pea soup was exactly what I needed to warm up and feel rejuvenated. Since then, this soup has been a staple in my kitchen, especially during the colder months.
Number of Servings: 6
Prep Time: 10 minutes
Cooking Time: 6-8 hours
Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Ingredients:
- 1 cup dried split peas, rinsed
- 2 large parsnips, peeled and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Serving bowls
Instructions:
- In the slow cooker, combine the dried split peas, chopped parsnips, diced onion, minced garlic, chopped carrot, vegetable broth, water, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or until the split peas are soft and the vegetables are tender.
- Once the soup is cooked, use a ladle to transfer a portion of the soup to a blender. Blend until smooth, then return the pureed soup to the slow cooker and stir to combine. Alternatively, you can use an immersion blender directly in the slow cooker to blend a portion of the soup until smooth.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh parsley.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 10g
Slow Cooker Parsnip & Split Pea Soup
Equipment
- 1 Slow cooker
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 cup dried split peas rinsed
- 2 large parsnips peeled and chopped
- 1 onion diced
- 2 cloves garlic minced
- 1 large carrot peeled and chopped
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In the slow cooker, combine the dried split peas, chopped parsnips, diced onion, minced garlic, chopped carrot, vegetable broth, water, dried thyme, and dried rosemary. Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or until the split peas are soft and the vegetables are tender.
- Once the soup is cooked, use a ladle to transfer a portion of the soup to a blender. Blend until smooth, then return the pureed soup to the slow cooker and stir to combine. Alternatively, you can use an immersion blender directly in the slow cooker to blend a portion of the soup until smooth.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Calories: 220
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 44g
- Fiber: 14g
- Protein: 10g
